WHITE CHOCOLATE & RASPBERRY BLONDIES
INGREDIENTS
150g white chocolate
100g butter
3 eggs
175g caster sugar
1 teaspoon vanilla essence
200g self-raising flour
1 teaspoon baking powder
175g raspberries
75g white chocolate melted to decorate
EQUIPMENT
1 x non-stick baking parchment
1 x baking tray
1 x saucepan
1 x glass mixing bowl
1 x small pot
1 x hand mixer (or normal whisk)
YOU WILL NEED
RECIPE
- Preheat your oven to 180°C
- Snip the corners of the baking parchment diagonally so you can fit the baking parchment snugly into your baking tray
- Break 150g of white chocolate and 100g of butter into a glass bowl and place over a pot of gently simmering water and allow the white chocolate to melt
- Place eggs, sugar and vanilla into your mixing bowl. Whisk until the contents leave a slight trail when lifted.
5.Sieve the flour and baking powder into the mixture of eggs, flour, sugar and vanilla and fold gently together until combined
6.Fold the melted chocolate and butter into the mixture
7.Pour the combined mixture into the lined tin
8.Sprinkle the raspberries evenly over the mixture
9.Bake for 30-35 minutes until the blondie is well risen. The top should be hard and the centre should be slightly soft
10.When cooled, lift the paper with the blondies and turn over onto a chopping board to cut into squares
11.Decorate the blondies with the melted chocolate, dip a teaspoon into the melted chocolate and flick over the squares - this will create a zig-zag pattern. Enjoy!
