If you’ve never heard of a blondie, it’s just a whiter version of the famous brownie.
These blondies are made with melted white chocolate swirled with raspberries, with a healthy sprinkle of cinnamon sugar on the top.
They’re chewy and delicious, and extremely easy to make too!
White Chocolate Raspberry Blondies
Author: Jessica Sebastienne
- 100g of white chocolate
- 75g of unsalted butter
- ½ cup of all purpose flour
- ⅓ teaspoon of salt
- ⅔ cup of granulated white sugar
- 1 egg
- ¾ teaspoon of vanilla essence
- 1 tablespoon of milk
- 50g of raspberries
- cinnamon sugar for the topping
- Start by greasing and lining a 9 x 9 inch square baking pan with parchment paper. Preheat your oven to 180°Celsius/355 Fahrenheit.
- In a heatproof bowl, melt the chocolate and butter together. You can do this by just putting it in the microwave for 20 seconds, then take it out and give the mixture a stir before putting it back in. Keep doing these intervals until the chocolate and butter are melted down to give a lovely, thick sauce. If you overheat the chocolate there could be a chance of it splitting, and you don't want that. If not, just melt the chocolate and butter in the top half of a double boiler.
- In a large bowl, just combine the rest of the ingredients together and give them a mix. The batter should resemble something like a cookie dough, and it will be thick and sticky.
- Then add in your melted chocolate, and fold in your raspberries. (Tip: To prevent your raspberries from sinking to the bottom, you can mix it with a tablespoon of flour. The flour will help the raspberries to 'stick' to the surrounding batter and prevent them from sinking.)
- Pour the mixture into your prepared baking pan, and sprinkle the cinnamon sugar on top. You can do this by coming ¼ cup of sugar with ½ teaspoon of cinnamon. Bake for about 30-35 minutes, or until a skewer inserted has moist crumbs on it. Not wet batter, but moist crumbs. Leave it to cool completely in the pan before cutting into squares.
- This blondie is only an inch and a half thick, because it has a dense chewy centre. The cinnamon sugar will give your blondie flavour and extra spiciness to it as well that really complements the raspberries.
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