Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

White Chocolate and Raspberry Brownies (Blondies)

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image White Chocolate and Raspberry Brownies (Blondies)

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

  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