I’m not entirely sure why I’ve never made blondies before, considering my unhealthy love of white chocolate and the frequency I make traditional brownies; however, I can assure you after making these they will be a frequent bake in my house. The addition of frozen raspberries to the mixture creates a lovely sharp, jam like consistency which cuts through the sweet white chocolate. Also, by mixing the raspberries into the batter in creates a lovely marbled effect which makes them all the more pleasing to the eye. These blondies are perfect to take to summer parties/ BBQ’S due to how easy they are to make and how easily they work as a dessert. ~ Millie
150g of white chocolate
115g unsalted butter
1tsp vanilla extract or bean paste
300g caster sugar
2 large eggs
100g of quinoa flour
50g of self-raising flour
85g of frozen raspberries (these are best left in the freezer until you use them to prevent thawing)
*If making gluten free use gluten free self-raising flour and add 1/2tsp of xantham gum to the mix*
1. Preheat the oven to 180°C/325°F/ Gas mark 3
2. Line a 20x20cm tin with grease proof paper.
3. In a saucepan place 100g of the white chocolate and all the butter, melt together over a low heat stirring frequently to prevent burning, one melted set aside to cool.
4. Whilst the butter/chocolate mixture cools, in a large bowl combine the sugar and eggs until frothy.
5. Add the vanilla extract to the egg mixture and stir until combined.
6. Slowly incorporate the cooled chocolate/butter mixture to the eggs and sugar, you should have a smooth creamy mixture.
7. Sift the two types of flour (and xanthan gum if using) into the mixture, stir until all the flour is completely incorporated.
8. Chop the remaining 50g of chocolate into chunks and stir these, along with the frozen raspberries into the mixture.
9. Place the mixture into the lined tin and smooth out until it is level.
10. Cook on the middle shelf of the oven for 35 mins.
11. Once cooked leave to cool and then cut into squares, store in an air tight container.