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Fresh Raspberry and White Choc Blondie

Fresh Raspberry and White Choc Blondie

Fresh Raspberry and White Chocolate Blondies

There are a glut of raspberries in my garden right now which is quite amazing given my lack of gardening prowess.
I have been feverishly making jam, coulis, muffins and smoothies for the last couple of weeks and the freezer has enough raspberries in it to see me through the summer.

One of the things I have also made a lot of is brownies.
I've made dark chocolate and raspberry which are delicious but both batches were not very photo-genic after I cooked them on a too high heat - ho hum, they taste great!
This recipe for Fresh Raspberry and White Chocolate Blondies is kind of a brownie made but with white chocolate.
It doesn't have the texture of a regular brownie, isn't as chewy and has more of a cake texture.

I love the mix of chocolate and raspberry and if you are able to throw in a scoop of vanilla ice cream and a spot of fresh raspberry coulis the result, even for a non-dessert eater like me, is delish.

Be sure to use the right size pan for this. If you don't and the mixture is too thick it won't cook evenly and will burn on the sides. You are looking for even cooking all over.
Also, the recipe doesn't use a lot of raspberries which leaves the mixture a little "cakey" when cooked.
This is probably the best way to leave it as if you add more the mixture will be dense and wet.
Add more raspberries by using a fresh raspberry coulis.

Fresh Raspberry and White Chocolate Blondies
Fresh Raspberry and White Chocolate Blondies
Fresh Raspberry and White Chocolate Blondies
Fresh Raspberry and White Chocolate Blondies
Ingredients: 

60g Fresh Raspberries - masked into a puree with a fork
110g Castor Sugar
150g Butter - Melted
250g White Chocolate - chopped
3 Medium sized Eggs
215g Plain Flour
1 tsp Baking Powder
1 tsp Vanilla Extract
 

The Mix: 

Grease and line a 20x30cm baking pan that has sides
Turn oven to 170ºc fan assist or equivalent

In a large bowl mix sugar, eggs and vanilla together
Add flour and baking powder and mix in - it will seem quite doughy but that's ok
Add the melted butter in 2 halves, mixing in after each addition
Stir in chocolate
Pour mixture into baking tray and spread around until even
Pour raspberries over the cake mix and use a knife to swirl it around

Bake in the oven for approx 30 minutes or until a tooth pick comes out clean
If top and sides look like they are browning too quickly place a sheet of greaseproof paper over the top

Leave to cool in the tin then lift out and cut into squares and serve with fresh coulis, fresh raspberries and a great big dollop of vanilla ice cream.

Drink This: 

I could go the whole hog and recommend a sticky to go with this but it's summer and that calls for Champagne Dahling!
This classic Pink Champagne will do just nicely for this fruity dessert!

Laurent Perrier Rose

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