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White chocolate and raspberry blondies
These delicious blondies from Chef Bea are a great alternative to brownies. We've flavoured ours with white chocolate and raspberries but you could use strawberries or blueberries to add your own twist!
Print recipe
Makes 16
Vegetarian
Ingredients
- 200g unsalted butter, plus extra for greasing
- 125g caster sugar
- 300g white chocolate, chips or roughly chopped into chunks
- 2 eggs
- 125g light soft brown sugar
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- ½ tsp sea salt
- 3 tbsp raspberry jam (optional)
- 150g raspberries, fresh or frozen
Cooking instructions
- Preheat the oven to 170°C/150°C fan/Gas 3.5. Grease and line a 20cm square baking tin with baking paper.
- Add the butter, caster sugar and half the white chocolate to a heatproof bowl set over a pan of barely simmering water, being careful to not let the bowl touch the water. Melt over a gentle heat, stirring until the sugar has dissolved. Set aside to cool slightly.
- In a separate bowl, whisk the eggs, vanilla and light brown sugar until light and fluffy.
- Combine the egg mixture with the chocolate mixture and stir until smooth.
- Add the flour, baking powder and salt and fold together until smooth and glossy. Stir through most of the remaining white chocolate, saving a few chunks for topping.
- Pour the mixture into the lined tin, then dollop the jam over the top and use a spoon to create swirls.
- Top with the raspberries, pushing them into the mixture evenly over the whole blondie. Scatter over the last few white chocolate pieces.
- Bake for 35 minutes for ultra-squidgy blondies, or 45 minutes for a slightly chewier texture.
- Cool for at least 30 minutes in the tin then lift out using the baking paper and cool completely on a wire rack. The squidgy versions will be hard to cut neatly, so chill in the fridge to firm up before cutting into 16 squares.
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