Recipe | Raspberry and white chocolate blondies

If you’re looking for a sugar rush, these raspberry and white chocolate blondies are for you!

how long will blondies keep freshly baked

I got this recipe from the latest edition (March 2017) of Tesco Magazine. These blondies have a long cooking time, but if you’re looking for the ultimate sweet treat, it’s worth it!

raspberry and white chocolate blondies brownies recipe uk

Ingredients

  • 190 g / 6.5 oz butter/margarine
  • 375 g / 13 oz caster sugar
  • 3 eggs
  • 1.5 tsp vanilla extract
  • 260 g / 9 oz plain flour
  • 300 g / 10.5 oz white chocolate, broken/chopped into small chunks
  • 150 g / 5 oz fresh or frozen raspberries
  • 25 g / 1 oz white mini marshmallows

Method (makes 16 – 20 blondies)

Preheat your oven to 180 degrees C (160 degrees C fan) / 350 degrees F / Gas Mark 4.

Line your brownie pan or baking tray with baking paper. The original recipe calls for a 20-cm square brownie pan with a loose base. My brownie tin is rectangular, but holds the same volume of mixture as a square tin. It doesn’t have a loose base either, and it didn’t matter. Any deep tin you have should be fine as long as you grease it and line with non-stick baking paper.

Break or chop the white chocolate into the size chunks you would like. Here’s mine with my raspberries (I used fresh):

raspberry and white chocolate blondies

Melt the butter in either a pan over a low heat or in the microwave (you shouldn’t need more than a minute if you’ve sliced the butter into chunks before zapping it). Allow it to cool for a few minutes. Pour it into a large bowl and add the sugar. Stir well until combined.

Add the vanilla extract and the eggs, one at a time, stirring between each addition. Fold in the flour and white chocolate and finally the raspberries.

Spoon the mixture into your brownie pan, spreading it out into the corners and until you have an even layer.

raspberry and white chocolate blondies recipe uk

Bake for 1 hour. The original recipe says to cover the tin with a foil hat if the top of the blondies start to brown too much. I did things the other way round. I covered my tin before putting it in the oven. At 45 minutes I took the tin hat off. Doing it this way round means you’re not struggling to cover a baking hot pan late in the cooking time!

At the hour mark, scatter the mini marshmallows over the top of the blondies.

how to make raspberry and white chocolate blondies recipe uk

Bake for another 5-10 minutes, until the marshmallows turn golden.

raspberry and white chocolate brownies recipe uk

Take out of the oven and leave the raspberry and white chocolate blondies to cool in the tin. When they are cold, take the blondie slab out of the tin and cut into as many pieces as you like.

how to make raspberry and white chocolate brownies uk

Store in an airtight container in a cool, dry place and the blondies should keep for 1 week. Whether they’ll last that long, I can’t say… particularly if you have a small person in the house with light fingers! (Exhibit A below).

easy recipe for raspberry and white chocolate blondies uk

Raspberry and white chocolate blondies: keep them under lock and key or scoff them fast!

how to make raspberry and white chocolate brownies recipe uk


If you’re looking for other blondie/brownie recipes, you could try:

White chocolate blondies recipe sliced and decorated tray bake

 

White chocolate blondies.

 

 

 

Jaffa Cake chocolate orange brownies recipe

 

 

Jaffa Cake chocolate orange brownies.

 

 

 


Claire Huston / Art and Soul
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23 thoughts on “Recipe | Raspberry and white chocolate blondies

    • You’re right. While I could almost scoff a whole tray of ordinary brownies, I can only manage one (well, maybe two) slices of this at a time. White chocolate is such a buttery thing once you melt it… it’s hard to eat a lot of it in one go (I tend to manage though!) πŸ™‚

      Liked by 1 person

    • I have to admit I prefer an ordinary chocolate brownie. Probably because I can eat about 10 of those in a go, whereas with these you can only eat one at a time as they’re so sweet! So they’re probably better for you in that sense at least! πŸ™‚

      Liked by 1 person

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