When her four kids were little, all of them loved the brownies that Joan from our story used to make as a treat – all except her daughter, Sarah. Not wanting her to feel left out, Joan took to making her blondies, instead. Now that Sarah’s at uni, Joan misses her like mad – so she posts her her favourite childhood treat as a delicious reminder of home.
- Preheat the oven to gas 4, 180°C, fan 160°C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.
- In a large bowl, combine the butter and sugar. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Fold in the flour and white chocolate, then the raspberries, until just combined.
- Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much.
- Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.
No sieve to hand? Tip flour or sugar into a bowl and give it a shuffle with a whisk.
Leftover mini marshmallows are great on top of hot chocolate, or pop a few into a bag of brown sugar – marshmallow absorbs moisture so will help the sugar stay lump-free.