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.