Beautifully sweet and perfect for a treat, these white chocolate raspberry blondies are great for a tea time snack, an after school snack or dessert. Or just enjoy one mid-morning with a cup of coffee!
I had to do some baking this week. The last cake I made was a fruit cake and my husband doesn't like fruit cakes. Unfortunately we have different taste in cakes and desserts and he feels he gets his favourites made far less often than I make desserts using my favourite flavours. Well that's understandable isn't it?
But this week I had to make something for him. You see, it was his birthday and I promised him I would make something he wanted. He requested blondies. He was specifically thinking of the blondies I have made for him in the past. These blondies.
Well, what's the fun in making something you have made before, even something as delicious as a blondie. I just couldn't stop myself. I just had to do a little experimenting and vary the recipe. In fact, I found a whole new recipe that was just crying out to me to be made. It was a blondie recipe but for white chocolate blondies with freeze-dried raspberries in them too. Now white chocolate and raspberry is a fantastic combination. I ran the idea past him.
How could he refuse? I made them quickly before he changed his mind.
What did we think of these white chocolate raspberry blondies?
I liked them. I would even have liked a few more raspberry bits in them. My husband thought there was enough raspberry flavour. I loved the soft moist cakiness of them. He loved the caramelised bits on the bottom where all the white chocolate chips had sunk to. I love cake and I would say these are my favourite ones. He still prefers the denser fudginess of my other blondies.
We were never going to agree over cake. I should have known you just can't please everyone with one blondie.
White Chocolate Raspberry Blondies Recipe
The recipe is adapted from Bake Then Eat
White Chocolate Raspberry Blondies
- 200 g caster sugar
- 4 eggs
- 225 g butter melted
- 150 g plain flour
- 200 g white chocolate chips
- 6 g freeze dried raspberry pieces
- Grease and line a 20cm square cake tin. Preheat the oven to 180°C.
- Put the eggs and sugar in a mixing bowl and beat until pale.
- Pour in the melted butter slowly while whisking.
- Fold in the flour gently until it is fully combined and there are no dry bits.
- Fold in the chocolate chips and freeze dried raspberry pieces.
- Pour the mixture into the tin and bake in the oven for about 40 minutes.
- Let the blondies cool in the tin for a while before taking them out and cooling on a wire rack.
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