Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.
Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!
You will need:
- 100g White Chocolate (broken into squares)
- 120g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 200g Caster Sugar
- 175g Plain Flour
- 1/2tsp baking Powder
- 100g Fresh Raspberries (if you wash them make sure they are dry)
- 50g Fresh Raspberries
- 40g White Chocolate Melted
- Grease and line a square 20cm tin and preheat the oven to 180degrees
- Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
- Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look thick and creamy.
- Gentle fold the melted chocolate and butter mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
- Add the 100g of raspberries and just give the mixture a gently turn with a spatula. If you stir it to much the raspberries will break up.
- Pour into the prepared tin.
- Scatter the 50g of raspberries over the top. (These will semi submerge while cooking).
- Bake for 30-35 mins.
- Allow to cool in the tin before drizzling with the melted white chocolate, let this set remove from the tin then divide into squares or triangles and serving.
The blondie can sink a little in the middle, this is fine.
Blondies tend to sink more if you over mix them.
Blondies can also be very soft in the middle, if this is the case with yours, pop it in the fridge to firm up.