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White Chocolate Raspberry Blondies
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!
Course
cake, Desserts
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
16
Calories
268
kcal
Author
Corina Blum
Ingredients
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
Metric
-
US Customary
Instructions
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.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
268
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
74
mg
|
Sodium:
128
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
415
IU
|
Vitamin C:
5
mg
|
Calcium:
36
mg
|
Iron:
1
mg