Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image White Chocolate and Raspberry Brownies (Blondies)

White Chocolate and Raspberry Brownies (Blondies)

  • Prep time
    30 minutes
  • Cooking time
    35 minutes
  • Servings
    12
  • Difficulty
    Easy

Ingredients

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

      Instructions

      how_make
      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

      Related recipes

      All recipes