Tom has always loved white chocolate so whenever I see a recipe that includes this, I tear it out of the magazine. Sometimes I put it in a safe place and it never sees the light of day again, this one I found in the back of Hello Magazine and managed not to lose it! This recipe has become a favourite, and I like to make it as a dessert when we have lots of people round. Today’s recipe is Blondies. They are much more biscuity than brownies, due to the type of chocolate used. Many people argue that white chocolate doesn’t even qualify as chocolate because of the low cocoa content. I think if it tastes nice, who cares. I only have the recipe in grams and haven’t changed the recipe at all. I have thought that brambles (blackberries) would work as well as raspberries, but I do love raspberries.
Raspberry Blondies – Ingredients
- 175 g butter, softened
- 400 g golden caster sugar
- 2 large eggs
- 450 g plain flour
- pinch of salt
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 100 g white chocolate, chopped
- 50 g raspberries
Preheat the oven to 180 C / 350 F / Gas Mark 4. Grease and line a 23 cm / 9 inch square cake tin with baking parchment, making sure that the parchment reaches 3 cm at least above the tin
In a large bowl, cream the butter and caster sugar. Beat in the eggs carefully one at a time. Sift in the flour, salt, bicarbonate of soda and baking powder. Mix until well combined.
Stir in the white chocolate and spoon the mixture into the prepared tin. The recipe here says ‘Scatter over the raspberries’ but I realise that I do not scatter, I push the raspberries down into the mixture. I have a vague memory that when I scattered, the raspberries didn’t maintain their shape and so I started pushing them instead!
Bake for 50 mins. Leave to cool completely in the tin, then turn out and cut into squares.
The recipe now says ‘serve with a dollop of clotted cream’ – we never tried this, perhaps you should?