White chocolate and raspberry blondies

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Nutrition Facts

Amount Per Serving

Calories 302 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 63mg21%

Sodium 93mg4%

Potassium 152mg4%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 26g29%

Protein 5g10%

Vitamin A 278IU6%

Vitamin C 4mg5%

Calcium 70mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

White chocolate and raspberry blondies

A delicious, fruity treat with a cup of tea or coffee

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert, Snack, Tea-time

Cuisine: British

Servings:

Calories: 302kcal

Equipment

18 x 28 cm baking or roasting tin
Bowl
Saucepan

Ingredients

150 g white chocolate
100 g butter
3 eggs
175 g caster sugar
1 tsp vanilla essence
200 g self-raising flour
1 tsp baking powder
175 g raspberries

To decorate:

75 g white chocolate melted

Method

Preheat an oven to 180°C, 350°F, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.
Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
Gently fold the melted chocolate and butter into the egg mixture, then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.
Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.

Notes

TIP: Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

Nutrition