Name: Raspberry and white chocolate blondies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 50g butter; 100g white chocolate, chopped; 41.20 gm milk; 53.75 gm caster sugar; 1 egg, lightly beaten; 82.50 ml plain flour; 10.00 gm self-raising flour; 82.50 ml frozen raspberries; Icing sugar mixture, to serve

Raspberry and white chocolate blondies

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Indulge in love with raspberry white chocolate blondies.

Ingredients:

50g butter
100g white chocolate, chopped
41.20 gm milk
53.75 gm caster sugar
1 egg, lightly beaten
82.50 ml plain flour
10.00 gm self-raising flour
82.50 ml frozen raspberries
Icing sugar mixture, to serve

Instructions:

Preheat your oven to 180C/160C fan-forced and lightly grease six heart-shaped silicone moulds measuring 6.5cm x 7.5cm and 3.5cm deep.
In a large microwave-safe bowl, combine butter, chocolate, and milk. Microwave on MEDIUM (50%) power for 1 to 2 minutes, stirring every minute with a metal spoon until melted and smooth. Let it cool for 5 minutes before using.
Combine sugar and egg with the chocolate mixture, then stir to combine. Sift over flours and stir to combine. Crush raspberries with a fork or back of a spoon, then add to the chocolate mixture. Stir until just combined. Spoon mixture into the prepared molds.
Bake for 15 to 17 minutes until edges are firm and tops are golden. Let cool in the molds for 30 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving.

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