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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
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
