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Ripe raspberries can only mean one thing: summer is here. Make the most of them with these indulgent blondies, brought up a notch with caramelised white chocolate. Sweet, fudgy and oh-so moreish, you'll be baking these again and again. See method
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Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Grease and line a 20cm square baking tin so that the paper overhangs.
Gently melt the butter, half the sugar and half the white chocolate (it may split but don’t worry) in a small pan. Increase the heat to medium-low and bubble, stirring constantly, for 3 mins or until you have a cohesive caramel. Set aside to cool for a few mins, stirring occasionally, until the mixture has settled.
Meanwhile, whisk the eggs, vanilla and remaining sugar in a large bowl until frothy. Carefully pour in the warm white chocolate caramel, beating as you go, until smooth. Fold in the flour, baking powder and salt, then add the remaining chocolate.
Pour into the prepared tin, level the top, then dot with the raspberries, pressing some partially into the mix. Bake for 30-35 mins until set and crisp on top, but with a slight wobble in the centre; a skewer inserted into the middle should come out relatively clean. Leave to cool completely in the tin before serving. Will keep for up to 5 days in an airtight container in the fridge.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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