SWEET THINGS
Raspberry White Chocolate Blondies
Fudgy blondies with juicy raspberries and creamy white chocolate pockets.
EASY
55 MINS
MAKES 9
ABOUT THE RECIPE
Raspberry and white chocolate blondies are very good at pretending to be sweet and innocent, right up until you hit the fudgy centre. The raspberries keep things sharp, the white chocolate melts into little creamy pockets, and the low oven gives them that properly soft middle.
THE RECIPE
Ingredients
1 cup (225 g) unsalted butter, melted and slightly cooled
1 cup (200 g) brown sugar
½ cup (100 g) white sugar
2 large eggs
2 tsp vanilla extract
1½ cups (190 g) all-purpose flour
1 tsp baking powder
2 tsp cornflour
½ tsp fine sea salt
180 g white chocolate chunks
1 cup raspberries (if frozen, gently thawed and well drained)
Method
1.
Preheat oven to 160°C fan-forced. Grease and line a 20 × 20 cm baking pan with baking paper, leaving a slight overhang for easy lifting.
2.
In a large bowl, whisk together the melted butter, brown sugar and white sugar until smooth and glossy.
3.
Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
4.
In a separate bowl, sift together the flour, baking powder, cornflour and salt. Whisk to combine evenly.
5.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the blondies soft and tender.
6.
Place the raspberries on paper towel and pat dry thoroughly. Toss lightly with 1 teaspoon of flour to absorb excess moisture and prevent sinking.
7.
Carefully fold through the white chocolate chunks and raspberries.
8.
Spread the batter evenly into the prepared pan and smooth the top.
9.
Bake for 38 to 42 minutes, or until the edges are lightly golden and the centre feels set but soft when gently pressed. A toothpick inserted near the centre should come out with a few moist crumbs, not wet batter.
10.
Allow blondies to cool completely in the pan on a wire rack before slicing into 9 squares.
SAMANTHA'S NOTES
Dry the raspberries
Flour the berries
Keep them fudgy
Gently pat the raspberries dry before folding them through. Too much moisture can make the centre of the blondies soft in the wrong way.
Toss the raspberries in a little flour before adding them to the batter. This helps keep them evenly distributed instead of sinking as they bake.
Blondies should be slightly fudgy in the centre. They will keep setting as they cool, so do not overbake. Cover loosely with foil if the top browns too quickly.
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