White Chocolate Raspberry Blueberry Blondies Recipes

WHITE CHOCOLATE, RASPBERRY BLUEBERRY BLONDIES

Steps:

• Preheat oven to 180C.
• Grease and line a brownie tin or a baking tray, approximately 24cm x 22cm.
• Melt the butter in a small pan until golden. Add half of the white chocolate and put aside to cool.
• In a large mixing bowl, add the caster sugar and eggs. Whisk together until pale and fluffy.
• Add the plain flour, baking powder, vanilla extract and the melted butter and white chocolate.
• Fold the mixture until all ingredients are combined. Add the raspberries, blueberries and the remaining white chocolate and gently fold in, being careful not to break the fruit.
• Pour the mixture into the lined baking tray and smooth over with a palette knife.
• Bake for 30-35 minutes until golden.
• Cool completely, then cut into square.

RASPBERRY-WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
• Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
• Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

RASPBERRY RIPPLE BLONDIES

Steps:

• Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
• Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.