blondies

Raspberry & White Chocolate Blondies

May 19

A recipe you should absolutely save – raspberry and white chocolate blondies. You brown the butter to give these blondies their nutty caramelised depth. Pull them from the oven when they still have a slight wobble in the middle. That’s how you get that dense, fudgy texture once they cool. The raspberries cut through the sweetness.

Serves 9
1 hour

Method

1. Preheat the oven to 190°C/ 170°C / 375°F / Gas Mark 5 fan. Grease and line an 8 inch square baking tin with parchment and set aside.
2. Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
3. Weigh out 170g of the brown butter into a medium bowl and leave to cool for 10-15 minutes.
4. Add the brown sugar, granulated sugar and vanilla to the bowl with the brown butter, along with the eggs. Whisk well either with a whisk or an electric hand mixer, until the mixture has thickened slightly and lightened in colour, 1-2 minutes. If you want that classic crinkly top on top of the blondies, make sure that you mix very well at this step.
5. Add the flour, baking powder, and salt, and mix until everything has only just come together then add 180g of the chopped white chocolate and mix to completely combine.
6. Transfer the blondie batter to the prepared tin and spread out to the sides with a spatula or the back of a spoon then place into the oven then scatter the raspberries over the top and press into the batter, submerging most of them.
7. Bake until the edges are lightly golden but the center still jiggles slightly, about 25 minutes. Remove from the oven and scatter over the remaining 40g of chopped white chocolate then allow to cool before cutting.

1 cup butter

1 cup light brown sugar

1/3 cup granulated sugar

2 eggs, at room temperature

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/4 tsp baking powder

1/2 tsp sea salt

8 oz white chocolate, chopped

2/3 cups raspberries

Flaky sea salt, for sprinkling

225g butter

225g light brown sugar

75g caster sugar

2 eggs, at room temperature

2 tsp vanilla extract

190g plain flour

¼ tsp baking powder

½ tsp sea salt

220g white chocolate, chopped

75g raspberries

Flaky sea salt, for sprinkling

You'll Need

8 inch square baking tin