Brownies? Blondies? Both excellent sweet treats in a fudgy, gooey kind of way. This one is a sweet version of a brownie, made with white chocolate, so technically definitely a blondie!
I got the inspiration a few years back from a post on the internet, no longer around. The general idea is that raspberries and white chocolate are a match made in heaven, so I ran with that idea!
The blondies are made with plain flour only, no baking powder, but they seem to rise all the same.
115g unsalted butter
180g white chocolate chopped
115g caster sugar
2 free-range eggs
1 teaspoon of vanilla paste
125g plain flour +1tablespoon flour
1 cup frozen raspberries
Preheat the oven to to 180 degrees C or 170 degrees fan forced.
Grease and line a square 20 cm x 20 cm baking tin with baking paper. You could use a 18cm x 27cm baking tin instead.
Melt the butter and 100g of the white chocolate in a small saucepan over low heat and stir until smooth.
Beat the sugar, free-range eggs and vanilla paste in a bowl until the mixture is thick and pale.
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.
Put half the raspberries into the tablespoon of flour then gently fold the raspberries/flour into the mixture.
Pour the mixture into the tin and place the remaining white chocolate pieces and raspberries over the top of the mixture.
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.