Raspberry Blondies
Basically, Blondies are white chocolate brownies. So why not adding some raspberries, another favourite ingredient of mine, and have a feast of tastes?
I learned that this is the ultimate potluck solution, everybody’s satisfaction is guarantied! This is no surprise, though, knowing how perfectly the sweetness of the white chocolate and sourness of the raspberries are combined.
You’ll need:
- 20 x 20cm tin, greased
- 90g self raising flour
- 60g ground almond
- 0.5 tsp salt
- 80g butter
- 150g white chocolate
- 175g sugar
- finely grated zest of 1 lemon
- 4 eggs
- 1 tsp vanilla extract
- 100g raspberries, fresh or frozen (can be replaced by cherries)
How to:
(1) Preheat the oven to 175c
(2) Mix the flour, ground almonds and salt together in a bowl and set aside
(3) Place the white chocolate and butter in a heat proof bowl over barely simmering water and stir until melted. Set aside to cool
(4) Mix the sugar and lemon zest, until the sugar is somewhat moist
(5) Mix the sugar and 1 egg using a hand mixer
(6) Gradually add the remaining eggs and vanilla. Mix until pale and fluffy
(7) Add the melted chocolate to the bowl and mix using a spatula
(8) Add the flour mixture and mix until just combined
(9) Pour the mixture into the greased tin
(10) Top with the raspberries
(11) Place the tin in the oven and bake for 40 minutes, until a wooden skewer inserted in the centre comes out clean
Serving: Good with vanilla ice cream, whipped cream, vanilla cream
Tags: blondies, raspberries, white chocolate