Raspberry, almond and white chocolate is one of the best sweet flavour combinations out there and, seeing as I’m also a sucker for a good blondie, this just had to be done.
They’re super easy to make and a real crowd-pleaser. If you like them gooey, verging on underbaked, then you’ll want to take them out after 30-32 mins (depending on the strength of your oven!), but for a slightly firmer blondie, leave them in for about 35 (the raspberries keep them moist, which also means that they will go a tiny bit soggy after a day or two – so eating them fast is best, but that shouldn’t be a problem!)
Raspberry, almond & white chocolate blondies
Makes 15 blondies
Prep: 10 mins
Cook: 30-35 mins
150g unsalted butter
100 white chocolate, chopped
2 eggs, beaten
225g light brown sugar (or light brown muscovado sugar)
50g ground almonds
125g plain flour
½ tsp baking powder
½ tsp sea salt
150g fresh raspberries
25g flaked almonds
- Preheat oven to 180/160 fan. Butter and line a 20 x 25cm brownie tin.
- Melt the butter in a saucepan. Once melted, turn off the heat and stir in most of the chopped white chocolate (keeping a handful aside for later), until melted. Leave to cool.
- While the butter/white chocolate is cooling, weigh out the dry ingredients. Once it’s cooled, transfer to a large mixing bowl (or do it all in the pan, if large enough) and stir in the beaten eggs, followed by the sugar and ground almonds. Sift in the flour, baking powder and salt and fold into the mix.
- Fold through most of the raspberries, then pour the mix into the lined tin. Scatter over the remaining raspberries, the remaining white chocolate chunks and the flaked almonds, then bake in the oven for 30-35 mins, until golden and firm on top but with a very slight wobble in the middle.
- Leave to cool completely before cutting into 15 pieces.