White Chocolate Raspberry Blondies (Print Version)
# Ingredients:
→ Base
01 -
225g butter, melted
02 -
150g soft light brown sugar
03 -
70g caster sugar
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
260g plain flour
07 -
½ teaspoon salt
→ Mix-ins
08 -
200g white chocolate, chopped
09 -
10g freeze dried raspberries (optional)
10 -
80g raspberries, fresh or frozen
# Instructions:
01 -
Preheat the oven to 175°C (160°C fan). Lightly grease a 9 x 9 inch baking tin and line with baking parchment, leaving plenty of overhang for easy removal later.
02 -
In a large bowl, mix together the melted butter and both sugars until well combined, smooth and glossy.
03 -
Add the eggs, one at a time, whisking well after each addition. Add the vanilla extract and whisk well to combine.
04 -
Fold in the flour and salt until just combined. Add the freeze dried raspberries (if using) and white chocolate chunks, mixing gently to distribute evenly.
05 -
Transfer the batter into the prepared baking tin and smooth the top. Gently press the fresh or frozen raspberries into the top of the blondie.
06 -
Bake for 35-40 minutes until the edges are set but the center is still slightly soft. Remove from the oven and allow to cool completely at room temperature before transferring to the refrigerator to chill for 2-3 hours or overnight.
07 -
For an optional decorative touch, drizzle some melted white chocolate over the top of the chilled blondie and sprinkle with additional freeze dried raspberries. Slice into 9 or 12 square pieces before serving.
# Notes:
01 -
The blondies will continue to set as they cool, so don't worry if the center seems slightly underdone when removed from the oven.
02 -
Chilling the blondies makes them easier to slice cleanly.