White chocolate and raspberry blondies
It seems strange to think that at some point there was a slim window of good enough weather, during the driving rain that was last summer, to go raspberry picking. It was even summery enough to pull some fruit of prickly bushes and make blondies with them. I’m not five years old, but have to admit that I do prefer white chocolate to milk or dark, and brownies are awesome, but somehow blondies never seem to fulfil their promise. Still these were pretty good.
- 125g butter
- 250g white chocolate
- 4 eggs
- 1 tspn salt
- 200g caster sugar
- 150g brown sugar
- 2 tspn vanilla extract
- 300g plain flour
- 100 – 200g raspberries
- Melt butter and chocolate.
- Beat the eggs, sugar, salt and vanilla until light.
- Mix in the chocolate and raspberries, being careful not to crush them.
- Pour into a lined baking tin and bake for 40 minutes at 170C, or until the top is set.