Raspberry & White Chocolate Blondies

Step 1

Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

Step 2

Melt the butter with the golden caster sugar in a pan on a low heat

Step 3

Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

Step 4

Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

Step 5

Add the flour and whisk it in (you can stir the chocolate chips and raspberries in now or pour the batter into the lined traybake tin and then follow the next step)

Step 6

Place the raspberries all over the batter and sprinkle on the white chocolate chips

Step 7

Bake for 30 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces

Step 8

Once fully cool, drizzle over the melted white chocolate and add the sprinkles and freeze dried raspberries if desired

Step 9

Chop into squares to serve, store leftovers in an airtight container in a cool place and eat within 3 days