White Chocolate and Raspberry Brownies (Blondies)
Recipe from Stork

White Chocolate and Raspberry Brownies (Blondies)

  • easy
  • 15 – 30 min.
  • 12 portions
  • Stork Packet
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Ingredients

    For the Brownies (Blondies):

    • 115g (4oz) Stork packet
    • 115g (4oz) caster sugar
    • 2 medium eggs
    • 125g (4 1/2 oz) plain flour
    • 200g (7oz) white chocolate, chopped
    • 115g (4oz) fresh raspberries

Method

1. Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5

2. Melt the Stork, add half the chocolate and stir until nice and smooth

3. Whisk the eggs and sugar in a large bowl until creamy and slightly thickened

4. Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries

5. Carefully pour your mixture into an 18cm (7 inch) square tin, lined with baking or greaseproof paper brushed with oil

6. Sprinkle the remaining chocolate and raspberries on top

7. Bake in your pre-heated oven for 35 - 45 minutes until beautifully golden

8. Leave to cool before cutting into delicious squares

Oven Temperature: 190 C

Baking time: 35 m

GDA

Each serving (based on makes 12) contains:   GDA*
Calories  241kcal 12%
Sugars 19.4g 22%
Fats 13.4g 19%
Saturates 5.8g 29%
Salt 0.3g 5%

*of an adult's guideline daily amount 

See also

Boston Brownies

Boston Brownies
  • easy
  • 15 – 30 min.
  • Stork Packet
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Chocolate Brownies

Chocolate Brownies
  • easy
  • 15 – 30 min.
  • Stork Tub
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Double Choc & Hazelnut...

Double Choc & Hazelnut Brownies
  • easy
  • 15 – 30 min.
  • Stork Packet
  • Thank you for rating!
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  • save for later