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Try our white chocolate and raspberry blondies recipe, then check out our classic blondies, peanut butter blondies and cherry bakewell blondies.

Ingredients

  • 200g unsalted butter, plus extra for the tin
  • 150g white chocolate, roughly chopped
  • 300g light muscovado sugar
  • 3 large eggs
  • 200g plain flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 125g  raspberries

Method

  • STEP 1

    Heat oven to 180c/fan160c/gas4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.

  • STEP 2

    Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.

  • STEP 3

    Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.

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