I had some chocolate left over from Easter (I know, leftover chocolate? Who am I?) so I thought I’d put it to good use. I’ve baked these blondies a few times now and they always go down a treat. They’re so easy to make (I love a one-bowl recipe!) and super delicious. Isn’t raspberry and white chocolate just the best flavour combo?
This recipe is from Jane’s Patisserie – my go to for all things sweet!
WHITE CHOCOLATE AND RASPBERRY BLONDIES
Ingredients
- 200 g unsalted butter
- 125 g caster sugar
- 125 g brown sugar
- 3 eggs
- 175 g plain flour
- 1 tbsp cornflour
- 250 g white chocolate
- 200 g raspberries
Instructions
- Pre-heat your oven to 180° (160° fan)
- Melt your butter in the microwave. Add to a mixing bowl with your sugar and beat until combined
- Add the eggs and vanilla and beat again
- Mix in the flour and cornflour
- Chop your white chocolate into chunks (you can also use white chocolate chips) and raspberries. Fold in 200g of white chocolate chunks and 150g of raspberries
- Pour the batter Into a 9x9inch brownie tin. Bake for 25-35 minutes
- Once cooked, allow to cool completely. Then place your brownies in the fridge for 2-3 hours or overnight
- Melt 50g of white chocolate and pour over the brownies. Then decorate with the rest of your raspberries and a dusting of icing sugar
- Slice up and enjoy!