This week we’ve combined all of Lashara’s favourite things into one easy bake. These are delicious if made the night before and left overnight to set into fudgy squares… that’s if you can keep your fingers off them!
Makes 16
Prep time; 5 mins
Cook time; 45 mins
Ingredients:
175g unsalted butter
225g light brown soft sugar
2 large eggs
1tsp vanilla paste
200g plain flour
1tsp baking powder
100g white chocolate, chopped into chunks
100g dark chocolate, chopped into chunks
175g fresh raspberries
Method:
Line a 20cm square tin with baking paper so you have some overhang on the sides of the tin, preheat the oven to 170/150 fan/gas 3.
Melt the butter in a saucepan gently for 4-5 mins, allowing it to smell nutty before removing from the heat. Allow to cool whilst you whisk the sugar with the eggs in a large bowl using an electric hand mixer until light and fluffy. Whisk in the melted butter before adding in the vanilla, flour, baking powder and chocolate and stirring until well combined. Carefully fold in the raspberries.
Pour into the prepared tin and transfer to the oven to bake for 40-45 mins until a crust has formed and they’re still quite squidgy in the middle. Remove from the oven and allow to cool in the tin for 30 mins before using the baking paper to carefully lift the blondies out onto a wire rack. Cool completely before slicing into squares to serve.
A little bit extra:
Add in any leftover dried fruit or nuts you like. The texture may not be as fudgy but you’ll add flavour and crunch!
Use a spatula to fold in the dry ingredients for a more even mix.
Get creative with toppings – popcorn and caramel sauce are great!
Give this super fun recipe a try and save for a friend's birthday! These could be your signature birthday gift!
