There is nothing quite like getting into the kitchen on a freezing cold winter’s day is there? I love it!
This recipe is quick and easy, and always goes down well at our place. So good. It is quite sweet but the rasberries balance it all out. Feel free to also add in half a cup of macadamias, almonds or shredded coconut, or enjoy as is!
Much love & happy baking,
Victoria xxx
Raspberry and white chocolate blondies:
- 125 grams butter, chopped coarsely
- 300 grams white chocolate, chopped coarsely
- Half a cup caster sugar
- 2 eggs, beaten lightly
- 1½ cups self-raising flour
- 150 grams frozen raspberries
- 1 teaspoon icing sugar for dusting
Optional:
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Combine butter and half the chocolate in a large saucepan; stir over very low heat until almost smooth. Remove from heat; cool for 10 minutes.
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Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending paper 5cm over long sides.
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Stir sugar and egg into butter mixture, then sifted flour. Spread mixture into prepared pan. Gently place raspberries, remaining white chocolate and macadamias (if using) on top of he mixture and give them a gentle press in. Bake blondies for 30-35 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan.
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Just before serving, dust blondie with sifted icing sugar and cut into squares.
- Enjoy! ❤️