Raspberry and White Chocolate Blondies

20 August 2014

Raspberry & White Chocolate Blondies via mylittlekitchenblog.co.uk

The last time we visited the local 'Pick Your Own' farm the strawberry section was closed for ripening. We were a bit disappointed until we were told there were lots of raspberries ready for picking. So we collected our baskets and made our way to the raspberry fields. 

Now I think they were exaggerating when they said 'lots of raspberries'. Those little pink blighters were doing a good job of hiding and it was like looking for a needle in a haystack! After hunting high and low {and sweating like crazy on the hottest day of the year!} we managed to gather about half a basket of raspberries. What didn't get eaten by the kids in the car on the way home, made their way into these blondies. 

The recipe is adapted from one I found in my  Chocolate Cookbook. I chose that recipe as the blondies in the photo looked gooey and squidgy in the middle which is just how I like my blondies {and brownies!} Raspberries and white chocolate are always a good combination and they worked beautifully together in these blondies.

Raspberry & White Chocolate Blondies

Raspberry and White Chocolate Blondies

Makes 12 squares
Prep time 20 minutes
Baking time 30 minutes

100g unsalted butter
40g honey
250g white chocolate
4 large eggs
180g caster sugar
190g plain flour
1/2 tsp baking powder
125g fresh raspberries

Preheat the oven to 180C/350F/Gas mark 4. Line a 20cm baking or roasting tin with baking parchment.

Break the chocolate into small pieces and put in a pan with the butter and honey. Heat on a very low heat, stirring occasionally until everything has melted.

Put the sugar and eggs in a large bowl and whisk until light and fluffy. Tip in the melted chocolate mixture and stir in with a wooden spoon. Then sift in the flour and baking powder and carefully fold in just until the flour disappears. Don't over mix.

Pour into the prepared tin and sprinkle the raspberries over the top of the mixture. Pop in the oven for 30 minutes, until risen, golden and firm to the touch with just a slight wobble underneath. 

Leave to cool completely in the tin, then remove and cut into 12 squares.

Enjoy!
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10 comments:

  1. I'm yet to make blondies but these look delicious :) #recipeoftheweek

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  2. I agree raspberry & white chocolate is an amazing combination ;-) love the look of your blondies. #tastytuesday

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  3. Yum! Have never made blondies before (white chocolate never seems to behave when I bake with it) but they look really moreish and delicious. Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/
    and Google+
    https://plus.google.com/u/0/communities/107696809290414888934

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    1. You must make Blondie's! They're gorgeous :)

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  4. They look really lovely.I love how the cake goes slightly gooey around the eges of the raspberries. Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)

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  5. They look delicious, love your styling and food photography. We have tonnes of blueberries in the fridge so might try them with those! Thanks for linking up to #tastytuesdays. Hope to see you tomorrow!

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    1. Ooh yeah blueberries would be lovely! X

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