White Chocolate and Raspberry Blondies
Who doesn’t love a sweat treat?
These blondies are the perfect little pudding for the summer months. They are indulgent but also have a fresh touch with the raspberries added.
- 115g (4 oz) Butter or margarine
- 115g (4 oz) caster sugar
- 2 medium eggs
- 125g (4 1/2 oz) plain flour
- 200g (7 oz) white chocolate, chopped
- 115g (4 oz) fresh raspberries
Pre-heat your oven to 190 C / 170 C Fan / Gas 5. Grease or line an 18cm (7 in) square tin.
Melt the butter and add half the chocolate - stir until nice and smooth.
Whisk the eggs and sugar in a large bowl until creamy and slightly thickened. Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries.
Pour your mixture into the prepared tin. Sprinkle the remaining chocolate and raspberries on top.
Bake in your pre-heated oven for 35 to 45 minutes until beautifully golden.
Leave to cool before cutting into yummy squares.