Thursday, 9 August 2012

Raspberry & White Chocolate Blondies

With the richness of brown butter, and packed full of summery raspberries, these are the perfect blondies for when you want to enjoy the season, despite the unpredictable weather.

Recipe from BBC Good Food

Raspberry & White Chocolate Chip Blondies
Makes about 20 squares

200g unsalted butter
150g white chocolate, chopped
300g light brown soft sugar
3 eggs
200g plain flour
¼ tsp salt
1 tsp vanilla extract
125g raspberries

1. Preheat the oven to 180C/350F/mark 4 and butter and line a 25x22cm tin.

2. Heat the butter in a saucepan until golden brown and leave to cool for about 5 minutes. Add half the white chocolate and stir to combine and melt the chocolate.

3. Whisk together the sugar and eggs until pale and creamy. Mix in the butter-chocolate mixture and sift and fold in the flour and salt. Mix in the vanilla extract. Carefully fold in the raspberries and remaining white chocolate chunks and pour the batter into the prepared tin. Bake for 40-45 minutes, or until risen and set in the centre. Leave to cool and slice into squares.

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