Indonesian pandan, raspberry and white chocolate blondies
- Preparation and cooking time
- Total time
- Easy
- Makes 16
Skip to ingredients
- 190g unsalted buttercubed, plus extra for the tin
- 250g soft light brown sugar
- 1 tsp pandan paste
- 2 eggs
- 240g plain floursifted
- 150g white chocolate chips
- 150g raspberries
Nutrition: per serving
- kcal268
- fat13.6g
- saturates8.2g
- carbs32.6g
- sugars20.9g
- fibre0.9g
- protein3.5g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a square 23cm tin with baking paper.
step 2
Gently warm the butter in a pan until completely melted. Transfer immediately to a large mixing bowl and add the sugar. Use electric beaters to whisk together the sugar and butter for 4 minutes, starting with a slow speed and gradually increasing to fast, until thick and a lighter brown colour.
step 3
Add the pandan paste and whisk to combine until an even colour throughout. Add the eggs, one at a time, whisking between additions. Stir in the white chocolate, then fold in the flour and a pinch of salt until evenly combined.
step 4
Gently fold in the raspberries, being careful not to over-fold. Pour the mixture into the tin and bake for 30-35 minutes on the middle shelf or until a skewer poked into the middle comes out clean. Leave the blondies in the tin until completely cool, then cut into squares.
