This recipe makes one tray of seriously sweet white chocolate and raspberry blondies (brownies made with white chocolate). Less rich but more intensely sweet than their milk chocolate cousins, these are really only recommended for those with a big sweet tooth – although adding slightly sour raspberries does help restore a bit of balance.
One tip – don’t be tempted to overcook these. As with all forms of brownie, it’s better to retain a soft, just-cooked centre than stays slightly gooey and soft even when cooled.
You will need
200 g x lightly salted butter
200g x white chocolate (I used good old Milkybar) broken into chunks
300g x light muscovado sugar
200g x plain flour
3 x large eggs
1 x tspn vanilla extract
150g x fresh raspberries (or strawberries or blueberries, if preferred)
2 x tbspn icing sugar, mixed with enough water to achieve the consistency of double cream
1. Preheat the oven to 180 degrees
2. Butter and line a shallow roasting tray measuring approx. 25cm x 22cm
3. Melt the butter in a pan, cooking it for five minutes until is sweetens
4. Cool the butter for five minutes before stirring half of the white chocolate into it
5. Beat the eggs and sugar til smooth; add the vanilla extract
6. Sift the flour into the egg mix & fold it in with a metal spoon.
7. Stir in the chocolate mix and then the remaining chocolate and the fruit
8. Spoon the mixture into the tray and bake for approximately 30 minutes – they should have a crisp golden crust but still feel spongy and almost soft to the touch
10. Cool slightly before drizzling with icing sugar, cutting and serving, if you can resist
Drizzled, cut and cooling on a rack