Raspberry and white chocolate blondies
Cooking the butter until nutty and golden gives these blondies the edge before they’ve even made it to the oven. Scatter in blackberries instead of raspberries as the seasons change.
- 200g unsalted butterplus extra for the tin
- 150g white chocolateroughly chopped
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 125g raspberries
Nutrition: per serving
- kcal296
- fat15.8g
- carbs37g
- fibre0.6g
- protein3.7g
- salt0.17g
Method
step 1
Heat oven to 180c/fan160c/gas4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
step 2
Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
step 3
Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.