Chewy blondies are a practical bake for a handful of fresh or frozen raspberries. White chocolate softens the berries’ sharpness; cooling the slab fully before cutting keeps the squares neat.
Ingredients
- 150g, diced Unsalted butter
- 150g, chopped, divided White chocolate
- 150g Light brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 180g Plain flour
- 1/2 tsp Baking powder
- 125g, fresh or frozen Raspberries
Method
- Heat the oven to 180°C (160°C fan). Grease and line a 20cm square tin, leaving paper overhanging the sides.
- Melt the butter and 100g of the white chocolate gently in a heatproof bowl over barely simmering water or in short microwave bursts. Stir smooth and cool for 5 minutes.
- Whisk the brown sugar, eggs and vanilla until combined. Slowly whisk in the melted chocolate mixture. Fold in the flour and baking powder just until no dry streaks remain.
- Fold in half the remaining white chocolate and half the raspberries. Spread the batter in the tin, then scatter the rest over the top and press them in lightly.
- Bake for 25–30 minutes until the top is set and lightly golden while the centre still has a slight softness. A skewer should come out with a few moist crumbs, not liquid batter.
- Cool completely in the tin, about 45 minutes, before lifting out and cutting into nine squares.
Allotment tip
Do not overbake: the centre firms as it cools. If using frozen raspberries, add them straight from the freezer and fold gently to limit colour streaks.
Ingredient swaps
Use chopped strawberries or blackcurrants instead of raspberries. For a dairy-free version, use dairy-free block butter and white chocolate labelled dairy-free; the result may be slightly less rich.
Allergens: Wheat (gluten) in the flour; eggs; milk (dairy) in butter and many white chocolates. Check chocolate labels for soya.
Storing leftovers
Once cool, store covered in a cool place and refrigerate within two hours because of the fresh fruit. Eat within 48 hours or freeze individually wrapped squares.