I was inspired to make this recipe from The Baker’s Wardrobe blog: http://thebakerswardrobe.wordpress.com, with a few of my own tweaks.
I was surprised that the blondies rose without baking powder! They are a very sweet blondie but the raspberries cut down a little on the sweetness.
115 g unsalted butter
180 g white chocolate chopped
115 g caster sugar
2 free range eggs
1 tsp of vanilla paste
125 g plain flour +1 tbls flour
1 cup frozen raspberries raspberries
Preheat the oven to to 180 degrees C or 170 degrees fan forced.
Grease and line a 20 cm x 20 cm baking tin with baking paper.
Melt the butter and 100g of the white chocolate in a small saucepan over low heat and stir until smooth.
Beat the sugar, eggs and vanilla paste in a bowl until the mixture is thick.
Gently combine the the butter and white chocolate mixture into the egg and sugar mixture.
Gently fold 1/3 of the flour into the batter and repeat twice until all the flour is all incorporated.
Mix half of the raspberries in the tablespoon of flour then gently fold the raspberries into the batter.
Pour the batter into the prepared tin and place the remaining white chocolate pieces and remaining raspberries over the top of the batter.
Bake for 30- 35 minutes. The blondies will have risen but will still be slightly soft in the middle.
Cool in the tin before cutting into squares.