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Raspberry & white chocolate blondies
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Create irresistible raspberry & white chocolate slices for a fun kids' nautical picnic.
Ingredients:
  • 60g raspberries
  • 110g caster sugar
  • 150g unsalted butter, chopped
  • 250g white chocolate, chopped
  • 250g plain flour
  • 4.00 gm baking powder
Instructions:
  • Preheat your oven to 180°C. Grease and line a 20cm x 30cm lamington pan with baking paper for easy release.
  • In a saucepan, gently heat raspberries with 2 teaspoons of sugar and 1 tablespoon of water until sugar is dissolved. Blend in a mini food processor or blender until smooth. Set aside.
  • In a heatproof bowl, melt butter and 200g of chocolate over a pan of simmering water, stirring constantly until smooth. Let it cool before using.
  • Combine the whisked eggs and remaining sugar. Add sifted flour and baking powder, then stir well. Mix in the chocolate mixture and the remaining 50g of chocolate. Transfer the batter into the pan. Swirl in the raspberry puree using a skewer. Bake for 20 minutes until a skewer comes out with a few moist crumbs. Cool the cake completely in the pan.
  • Chill in the refrigerator for 1 hour until firm, then cut into squares before serving.

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