Time: 1 hour (+cooling)
Equipment: Small saucepan, food mixer (optional), Brownie tin
Raspberry and white chocolate is one of my all time favourite combinations (see my amazing white chocolate and raspberry ripple cheesecake). I have made raspberry and white chocolate blondies before, but they have never been exactly what I was expecting. They have often not held together right, or have been too soggy. So I set about creating my very own recipe to ensure perfect blondies every time! I rustled up a recipe and gave it a go. I went from there, tweaking and developing to result in the final recipe, which I am very happy with!
The first batch I made were delicious, but a little too cake-like. I used 1 tsp of baking powder for these. I also didn’t feel they had enough white chocolate/ raspberry in them. Therefore, for the second batch, I missed out the baking powder and increased the white chocolate and raspberry quantities. These were more dense and did have a bit too much chocolate in (if there is such a thing as too much chocolate!). They needed to be slightly lighter, therefore my final recipe contains half a teaspoon of baking powder.
I used a very cheap chocolate and this was very oily. As you can see in the pictures of the second batch there were gaps around the chocolate from the oil. I would recommend using using chocolate chips as they are smaller/lighter and made for cooking, which prevents them from sinking like they did in the second batch. This insures an even distribution of white chocolate throughout the blondie. You can still use normal white chocolate to melt into the butter/ for decoration though!
So with this advice I made a third batch! The first was too cakey, the second too dense and the third juuuust right (as Goldilocks would say!).
I am very happy with this recipe and it will definitely be going into my recipe book. They were moist, but not too dense. They held together well and had a good distribution of raspberry and white chocolate throughout- for this reason I would recommend using chocolate chips. They had the best texture and taste and were exactly what I had in mind when I set about creating this recipe.
I hope you enjoy making and eating them as much as I have!
Final raspberry and white chocolate blondie recipe:
200g White chocolate (I used 100g white chocolate chips and 100g bar of cheap white chocolate)
100g frozen raspberries ( I always use frozen- they are cheaper and mean you always have some to hand!)
100g Caster sugar
100g Soft brown sugar
1 Tsp vanilla essence
1/2 Tsp baking powder
1. Preheat the oven to 160C (fan oven).
2. Melt the butter in a pan and remove from the heat. Break up 50g of the chocolate bar and mix in, this will melt with the residual heat of the butter. Set aside to cool.
3. Mix sugars, eggs and vanilla essence in a bowl. I used a mixer but this could just as easily done by hand. Once this is all mixed add the cooled butter/chocolate mixture. Then gradually add the flour and baking powder and stir in.
4. Add the majority of the white chocolate chips and raspberries. I cut some of the raspberries in half if they were too big. I liked to save a handful of each to add as I am pouring out the mixture into the tin, to places that look lacking and also to place a few on top for decoration.
5. Bake in the preheated oven for 30 minutes.
6. Remove from the oven and cool. Melt the remaining 50g of the chocolate bar, being careful not to burn.
Top tip: I melt mine in the microwave, in 10 second bursts, stirring in between. It takes no more then 40 seconds.
7. Drizzle over the melted chocolate in whatever pattern you so choose. Allow to set.
8. Cut into squares. I like to trim the edges first to give a neater and more square edge.
9. Enjoy, with cup of tea!
Let me know if you test out this recipe and how it goes. They went down very well in my house, and there was no complaints that I had to make 3 batches to perfect the recipe!
Until next time,