White Chocolate and Raspberry Brownies (Blondies)
Cooking time35 minutes
Prep time30 minutes
Servings12 portions
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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Pre-heat your oven to 190 ËC, 170 ËC Fan, Gas 5
- Melt the Stork, add half the chocolate and stir until nice and smooth
- Whisk the eggs and sugar in a large bowl until creamy and slightly thickened
- Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries
- Carefully pour your mixture into an 18cm (7 inch) square tin, lined with baking or greaseproof paper brushed with oil
- Sprinkle the remaining chocolate and raspberries on top
- Bake in your pre-heated oven for 35 - 45 minutes until beautifully golden
- Leave to cool before cutting into delicious squares
