White Chocolate and Rasberry Blondie
INGREDIENTS
170 grams (3/4 cup) butter, melted
225 grams (1 and 1/4 cup) dark brown sugar
2 teaspoons vanilla extract
1 large egg
210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons of baking powder/raising agent
150 grams (1 cup) white chocolate, chopped into chunks
50 grams (1/2 cup) fresh or frozen raspberries
INSTRUCTIONS
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan - oven.
Grease and line an 8-inch baking pan/cake tin with parchment paper
In a large mixing bowl add melted butter and brown sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.
Stir in flour, baking powder and white chocolate chunks.
Fold in raspberries.
Pour the batter in prepared pan, smooth the top and place in the oven.
Bake for approximately 25 - 30 minutes or until golden on top, the blondies are ready when the inserted knife has a few wet crumbs, but not wet batter. Leave in pan to cool then leave them in the fridge 1 - 2 hours to firm before cutting into squares to serve.