Choc-Chunk Raspberry Blondies
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 125 g butter, chopped
- 1⁄2 cup caster sugar
- 1⁄4 cup milk
- 250 g white chocolate, chopped
- 2 eggs
- 3⁄4 cup plain flour
- 3⁄4 cup self-raising flour
- 1 cup frozen raspberries
- powdered sugar icing, to serve
-
White chocolate sauce
- 180 g white chocolate, chopped
- 1⁄2 cup pure cream
directions
- Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
- Place butter, sugar, milk and half the white chocolate in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until smooth. Transfer to a bowl. Set aside for 10 minutes.
- Whisk eggs and flours into chocolate mixture until just combined. Fold in raspberries and remaining chocolate. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
- Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%), stirring halfway, for 1 minute or until smooth.
- Cut into squares. Dust with icing sugar. Serve with sauce.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.