To the benefit of those around me, I have a bit of a sweet tooth at the moment! This recipe came from BBC Good Food Magazine and is just delightful morning, noon and night. I have no amendments, tweaks or changes to make because it is entirely perfect as is. My only suggestion to really induce a sugar coma would be to serve it warm with a little raspberry coulis and a scoop of good vanilla ice cream!
So here it is. Cherish it.
Raspberry and White Chocolate Blondies
Makes 12 large squares
200g unsalted butter
150g white chocolate, either drops or cut into chunks
300 light muscovado sugar
3 large free range eggs
200g plain flour
1/4 tsp table salt
1 tsp vanilla extract
Preheat the oven to 180c or 350f.
Line a 8″ x 8″ cake tin with grease proof paper.
On a low heat melt the butter in a pan and then cook gently until it starts to turn golden and smells biscuity. Remove from the heat and add half the white chocolate. Set aside for a few minutes to cool and then stir until smooth.
In a separate bowl, whisk the sugar, eggs and vanilla together until pale and the mixture has thickened. Then thoroughly fold in the flour, salt and cooled buttery chocolate.
Pour into the lined tin, then top with the remaining white chocolate and the raspberries.
Bake until risen all over and the crust is golden for between 40 and 45 minutes. I like mine a bit crewy (read questionably raw) in the middle so, less is more in my opinion.
Leave in the tin until completely cooled, then turn out and cut into squares.
A snack time treat, or a great little pudd… Either way you won’t be sorry to try these.