Raspberry Chocolate Chip Blondies
Like a white brownie, these Raspberry Chocolate Chip Blondies are rich, fudgy and totally scrumptious. This simple recipe takes just a few minutes and one bowl. You won’t be able to stop at one.
1/2 cup (100g / 3.5oz) granulated sugar
(100g / 3.5oz) granulated sugar
1/2 cup (100g / 3.5oz) light brown sugar, packed
(100g / 3.5oz) light brown sugar, packed
1 cup (130g / 4.6oz) plain (all-purp) flour
(130g / 4.6oz) plain (all-purp) flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
large eggs, lightly beaten
113 g (1/2 cup / 1 stick) unsalted butter, melted
(1/2 cup / 1 stick) unsalted butter, melted
50 g (1.8oz) white chocolate melted
(1.8oz) white chocolate melted
2 teaspoons vanilla
2/3 cup milk chocolate chips
milk chocolate chips
2/3 cup fresh raspberries
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
Add the eggs, melted butter, melted white chocolate and vanilla and mix to combine.
Add 1/2 the chocolate chips and mix through.
Pour into prepared tin and level out with your spatula.
Scatter the remaining choc chips and the raspberries over the top. Gently push some of the raspberries down into the batter.
Bake for 35-40 minutes until the top is dry and golden.
Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces.
Equipment used: 8x8 inch square baking tin
I use a standard Australian 20ml tablespoon
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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