Raspberry, almond & white chocolate blondies

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!)

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Malted, salted chocolate chunk blondies

blondies 1

This is the recipe that made me want to start blogging again. When I made it last year, I was chuffed with how delicious it tasted, but the texture wasn’t quite right and it took me a while to perfect it. The trick is in the timing – after 25-27 minutes it will seem like it’s not cooked, but trust in the wobble because it will set as it cools.

So here they are – my salty, malty, gooey, brown butter blondies with chocolate chunks. Hope you enjoy them as much as I do.

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