Name: Choc-chunk raspberry blondies
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 1
Ingredients: 125g butter, chopped; 107.50 gm caster sugar; 64.38 gm milk; 250g white chocolate, chopped; 2 eggs; 187.50 ml plain flour; 112.50 gm self-raising flour; 250.00 ml frozen raspberries; icing sugar mixture, to serve; 180g white chocolate, chopped; 126.25 gm pure cream

Choc-chunk raspberry blondies

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Prep Time:
15 minutes

Cook Time:
65 minutes

Total Time:
80 minutes

White chocolate and raspberry blondies: a decadent twist on classic brownies.

Ingredients:

125g butter, chopped
107.50 gm caster sugar
64.38 gm milk
250g white chocolate, chopped
187.50 ml plain flour
112.50 gm self-raising flour
250.00 ml frozen raspberries
icing sugar mixture, to serve
180g white chocolate, chopped
126.25 gm pure cream

Instructions:

Preheat the oven to 180°C/160°C fan-forced. Grease a 23cm square cake pan and line with baking paper, leaving a 2cm overhang on all sides.
In a saucepan over low heat, melt butter, sugar, milk, and half of the white chocolate. Stir continuously for 10-12 minutes until smooth. Transfer the mixture to a bowl and let it rest for 10 minutes.
Mix together the eggs and flours with the chocolate until just combined. Gently fold in the raspberries and the rest of the chocolate. Transfer the mixture into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out with moist crumbs clinging. If it starts to brown too much, cover it loosely with foil.
Prepare the sauce by combining chocolate and cream in a microwave-safe bowl. Microwave on high, stirring halfway through, until the mixture is smooth.
Cut the dish into squares, sprinkle with icing sugar, and serve with sauce.

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