Happy valentines day
White chocolate and raspberry blondies
2.1 oz (60g) raspberries, fresh or frozen
1/2 cup (110g) caster sugar
2/3 cup (150g) butter, melted
5.3 ounces (150g) white chocolate, chopped
3 eggs
1 1/3 cups (225g) all purpose flour
1 tsp baking powder
1 tsp vanilla extract
Preheat the oven to 350 F. Grease and line a 11 x 7 x 2 inches ( ca20cm x 30cm) pan with baking paper.
Melt butter in a small saucepan. Whisk eggs, sugar and vanilla until well combined. Add the flour and baking powder and stir. Add the melted butter then fold in the chopped white chocolate. Spoon the batter into the pan. Microwave the berries for 15 seconds to softend and moosh them with a fork. Drizzle over the raspberry puree, using a skewer to lightly swirl it into the surface. Bake for 17-20 minutes or until a skewer comes out with a few moist crumbs attached. Leave it to cool completely in the pan.
2.1 oz (60g) raspberries, fresh or frozen
1/2 cup (110g) caster sugar
2/3 cup (150g) butter, melted
5.3 ounces (150g) white chocolate, chopped
3 eggs
1 1/3 cups (225g) all purpose flour
1 tsp baking powder
1 tsp vanilla extract
Preheat the oven to 350 F. Grease and line a 11 x 7 x 2 inches ( ca20cm x 30cm) pan with baking paper.
Melt butter in a small saucepan. Whisk eggs, sugar and vanilla until well combined. Add the flour and baking powder and stir. Add the melted butter then fold in the chopped white chocolate. Spoon the batter into the pan. Microwave the berries for 15 seconds to softend and moosh them with a fork. Drizzle over the raspberry puree, using a skewer to lightly swirl it into the surface. Bake for 17-20 minutes or until a skewer comes out with a few moist crumbs attached. Leave it to cool completely in the pan.
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