Today I’m delighted to welcome back Chloe from The Loveliest Food. Chloe is our resident food expert. Last time she showed us how to make this Sweet Potato Hash. Today she is doing a bit of baking with these mouth watering white Chocolate and raspberry blondies, which I have to admit look delicious, so much so that I am going to have to try them myself!
White Chocolate & Raspberry Blondies
I’ll pass you over to Chloe…..
These little beauties hover at the top of my ‘most popular recipes’ on www.theloveliestfood.com every week so I thought I’d share them with you here too. They’re perfect if you fancy doing some baking this weekend as they work well for dessert or as a mid-afternoon treat!
- 115g baking margarine / butter
- 115g caster sugar
- 2 medium eggs
- 125g plain flour
- 200g white chocolate, chopped
- 115g fresh raspberries, washed
- 1/2 tsp almond extract (optional)
- A sprinkling of icing sugar to serve
STEP 1) Preheat the oven to 170′c fan and grease and line a rectangular 18cm cake tin
STEP 2) Melt the butter and 100g of the white chocolate in a bowl over a bamboree (pan half full with hot water)
STEP 3) In a large mixing bowl beat together the eggs, sugar and almond extract until pale, creamy and slightly thickened (a good 5 minutes of whisking)
STEP 4) Sieve the flour into the bowl and fold in gently with the egg mixture then add the slightly cooled melted chocolate.
STEP 5) Stir in 50g of chopped white chocolate chunks and half the raspberries
STEP 6) Pour into your cake tin and sprinkle with the remaining chocolate and raspberries. Bake for 40 minutes or until golden and a skewer comes out clean then remove and allow to cool before sprinkling with icing sugar and cutting into squares…
- Let me know how you get on too by tweeting your baking pics to @LoveliestFood!