White Chocolate Raspberry Blondies
The perfect mix of sweet white chocolate with the tartness of raspberries, all in a deliciously gooey blondie!
Servings: 16 Blondies
Calories: 224kcal
Equipment
Ingredients
- 150 g unsalted butter
- 120 g light brown soft sugar
- 100 g white sugar finely granulated e.g. caster
- 1 egg
- 1 teaspoon vanilla extract
- 175 g plain all-purpose flour
- 2 tablespoon cornstarch called cornflour in the UK
- 100 g raspberries fresh or frozen
- 100 g white chocolate chips
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg and vanilla extract.
- Sieve in the flour and cornflour, stirring until just combined.
- Gently fold in the chocolate chips and raspberries.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow blondies to cool fully in the tin before removing, then cut and enjoy!
Notes
Storage: Keep raspberry white choc blondies in an airtight container at room temp. for up to 4 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your raspberry white choc blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use either fresh or frozen raspberries.
- You can swap the cornflour for more plain all-purpose instead (same amount).
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Calories: 224kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg