Easy White Chocolate & Raspberry Blondies
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 2 large eggs
- • 125g caster sugar (1/2 cup + 2 tbsp)
- • 125g light brown sugar (1/2 cup + 2 tbsp)
- • 1 tsp vanilla extract
- • 210g unsalted butter (melted) (3/4 cup + 4 tbsp)
- • 200g plain flour (1 2/3 cups)
- • 200g/7oz white chocolate (roughly chopped into chunks)
- • 125g fresh raspberries (1 cup)
Preparation Steps
Preheat the oven to 180C and grease and line an 8” square baking tin.
Add the eggs, sugars and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fixed. Whisk until pale and fluffy – about 5 minutes. You can also do this with an electric hand whisk if preferred.
With the mixer running on a slow speed, gradually pour in the melted butter a little at a time, whisking until all of it has been added and combined.
Remove the bowl from the mixer and sift in the flour. Fold gently with a wooden spoon until just combined.
Set aside approximately 1/3 of the raspberries and 3 tablespoons of the chopped chocolate. Add the rest to the bowl and gently fold again.
Transfer the mixture to your prepared baking tin and smooth out into an even layer. Scatter the reserved raspberries and chopped chocolate all over the top.
Bake for 35-40 minutes or until a skewer poked into the centre of the blondie comes out with just a few moist crumbs.
Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely.
Once cooled, slice into 16 squares and enjoy!