Hello Everyone!
Is there anything better than baking on a Sunday?! So I thought I'd share this very moorish recipe for white chocolate and raspberry blondies. Perfect for pleasing both chocolate and fruit lovers. If you're not such a white chocolate fan you could easily swap for another type, but I really like the contrast of the sharp and sweet.
✿ Ingredients:
115g butter
115g dark muscovado sugar
1 large egg
1/2 tsp of vanilla extract
150g plain flower
1/2 tsp bicarbonate of soda
100g of chocolate (I used white), or
alternatively you could use nuts etc
100g fresh raspberries
✿ Method:
1) Preheat the oven to 180*C, and line a square 20cm brownie tin with grease proof paper.
2) Put the butter into a medium pan and place over a low heat, until melted. Turn up the heat to medium and bubble the butter until its golden, but be careful not to take it so far that it’s burnt.This will give a richer flavour to the blondies. Remove from the heat.
3) Add the sugar to the butter, sieving if it looks a little lumpy, and mix with a wooden spoon. Leave to cool.
4) Beat the eggs and the vanilla extract in a mixing bowl big enough for all the ingredients.
5) Add the butter mixture to the eggs, being careful that its not so hot as to scramble the eggs. Use a spatula to make sure you get all the mix out of the pan!
6) Sift in the flower and bicarb, and mix in with the wooden spoon. Stir in the chocolate which has been chopped into rough chunks.
7) Pour the mixture into the tin and arrange the raspberries on top. Then bake the blondies for 20 minutes or until a skewer comes out clean. Cooking blondies is definitely personal preference. I like mine gooey but this does make them a bit more delicate. If you like yours a bit more solid leave them in 5mins longer. Once out of the oven, leave them in the tin for a few minute before carefully removing them. Let them cool before cutting into squares, as big or all as you like, and enjoy!
Commentaires