This blondies recipe combines the flavour of creamy white chocolate with fresh, fruity raspberries for the ultimate homemade treat.
Blondies are similar to their chocolate brownies counterparts, but without the cocoa powder for that chocolatey taste. We love a chocolate dessert, so we use white chocolate both inside the blondie batter and on top to decorate!
You can adapt this blondies recipe to suit your taste. Substitute the melted white chocolate on top for more berries. Or why not complement the vanilla flavour in these soft and chewy blondies by serving them warm with a scoop of ice cream?
Ingredients
- 150g (5oz) white chocolate
- 100g (4oz) butter
- 3 eggs
- 175g (6oz) golden caster sugar
- 1 teaspoon vanilla essence
- 200g (7oz) self-raising flour
- 1 teaspoon baking powder
- 175g (6oz) raspberries
- 75g (3oz) white chocolate, melted to decorate
WEIGHT CONVERTER
Method
- White chocolate and raspberry blondiesPreheat an oven to 180oC, 350oF, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. How to line a square cake tin video
- Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
- Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
- Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.
- Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.
Top Tip for making Blondies recipe: White chocolate and raspberry blondies
Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
-
Baileys hot chocolateThis Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
-
Cinnamon toast with raspberriesThis delicious and very sweet cinnamon toast with raspberries is so simple to make and perfect as a sweet breakfast recipe
-
Mary Berry's chocolate rouladeMary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
Princess Charlotte's favourite snack usually requires a 'refined palate' - would your kids choose it?Princess Charlotte has inherited her love for this grown-up from her mum Kate Middleton
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularityNew research has found that many mums in the UK have a very simple wish list this Mother's Day
-
Paris Hilton’s expert-approved parenting rule that ‘bans’ her two kids from using one everyday itemThe socialite is taking in all the expert advice she can when it comes to her parenting rules
