White Chocolate, Raspberry Blueberry Blondies
Serves : 16 Blondies
White chocolate, raspberry and blueberry blondies - a match made in heaven and a touch of indulgence!
Ingredients
- 225 g Unsalted butter melted
- 100 g White chocolate chopped
- 225 g Caster sugar
- 4 Eggs medium
- 225 g Plain flour sifted
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 125 g Mixed raspberries and blueberries
Instructions
- Preheat oven to 180C.
- Grease and line a brownie tin or a baking tray, approximately 24cm x 22cm.
- Melt the butter in a small pan until golden. Add half of the white chocolate and put aside to cool.
- In a large mixing bowl, add the caster sugar and eggs. Whisk together until pale and fluffy.
- Add the plain flour, baking powder, vanilla extract and the melted butter and white chocolate.
- Fold the mixture until all ingredients are combined. Add the raspberries, blueberries and the remaining white chocolate and gently fold in, being careful not to break the fruit.
- Pour the mixture into the lined baking tray and smooth over with a palette knife.
- Bake for 30-35 minutes until golden.
- Cool completely, then cut into square.
Notes
Will keep up to 4 days in an airtight container, or can be frozen up to 1 month.
Substitute the raspberries and blueberries for seasonal soft fruit; blackberries work really well.
Substitute the raspberries and blueberries for seasonal soft fruit; blackberries work really well.
Nutrition
Serving: 1gCalories: 261kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 72mgSodium: 54mgFiber: 1gSugar: 18g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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