If you’re looking for a sugar rush, these raspberry and white chocolate blondies are for you!
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!
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):
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.
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.
Bake for another 5-10 minutes, until the marshmallows turn golden.
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.
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).
Raspberry and white chocolate blondies: keep them under lock and key or scoff them fast!
If you’re looking for other blondie/brownie recipes, you could try:
Jaffa Cake chocolate orange brownies.
I think these would satisfy even my sweet tooth!
LikeLiked by 1 person
They are SO sweet! I think even I would prefer a chocolate brownie. Although, the upside is that you can only manage 1 blondie at a time. I could eat a whole tray of normal brownies! š
LikeLiked by 1 person
I bet I could eat a few at once!
LikeLiked by 1 person
Looks deliciousš
LikeLiked by 1 person
They are very nice, but they’re certainly one to be savoured one slice at a time with a cup of tea. They are incredibly sweet!
LikeLiked by 1 person
I’m not an expert on cakes. I bake with my grandchildren, we have fun and preferably anything including lots of chocolate š
LikeLiked by 1 person
I love white chocolate (most people I know don’t) so this is a recipe made for me. I don’t think you can eat very much of it though, or am I wrong? Yummy!
LikeLiked by 1 person
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!) š
LikeLiked by 1 person
šyummy. I’ve never tried Blondies before, but these look great xx
LikeLiked by 1 person
Thank you. This is only the second time I’ve ever made them. I think I’ll always prefer “ordinary” brownies, but these are very good! š
LikeLiked by 1 person
Haha yes, it is pretty hard to beat brownies, but I’m always willing to experiment. Keeps life interesting haha š xx
LikeLiked by 1 person
These look delicious! I love white chocolate and raspberries so these sound like heaven to me. š
LikeLiked by 1 person
Thank you! They are very good, but also very sweet, so best enjoyed one square at a time š
LikeLiked by 1 person
Oooh, these sound and look delicious! I’m definitely going to have to try them. Maybe next month for my cast party…. Honestly, the sooner the better given how yummy they seem.
LikeLiked by 1 person
They are very nice. And perfect for a party because one piece really is enough at a time (while I could eat a whole tray of brownies, these are so sweet even I can only manage one at a time!). š
LikeLiked by 1 person
These are making me drool! Yummm š
LikeLiked 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! š
LikeLiked by 1 person
These sound so good. I love the addition of marshmallows on top too
LikeLiked by 1 person
They were very nice. I liked the marshmallow idea too. It’s the first time I’ve seen it done and it’s delicious š
LikeLike
Normally I don’t like blondes, but these I might have to try!
xoxo Koriah
LikeLike
I must admit that I’d always choose traditional chocolate brownies over blondies š But they’re nice for a change every now and then, and the raspberry is delicious! x
LikeLiked by 1 person
Pingback: Recipe | Raspberry cupcakes with orange sugar drizzle | Art and Soul
Pingback: Recipe | Raspberry and coconut cupcakes | Art and Soul