raspberry blondies

Raspberry blondies

Raspberry blondies

Difficulty:A wee bit harder

Time:20 minutes plus 30 minutes baking

Serves:16

We’ve been following the Great British Bake Off, Stand up to Cancer series and the twitter bake along that goes along with it. It’s been fun choosing a bake from the week and trying our own version. This week we chose to make raspberry blondies – partly based on a request from my other half and partly because it was the easiest for the kids to do.



 

These raspberry blondies were delicious – the raspberry cuts through the sweetness of the white chocolate perfectly. They were fun for the kids to bake as well – they enjoyed getting to squash the raspberries to make the drizzle, and of course, sampling the chocolate!

Ingredients

170g (½ cup) caster sugar
3 eggs
215g (1⅔ cups) plain flour
1 tsp vanilla extract
1 tsp baking powder
150g (2/3 cup) butter, melted
250g white chocolate, chopped
60g raspberries

Method

Pre-heat the oven to 180C/170C Fan /350F, and grease and line a 20x30cm baking tray with baking paper.
Mix the sugar eggs and vanilla together

Get your kids to weigh the sugar (170g) and add it to a large mixing bowl or freestanding mixer. Add the eggs – if you are think your kids might get shell in with the eggs, break them into a separate bowl first before adding them to your mixer.

While they are doing that, add the vanilla extract (1 tsp).

Mix everything together.

Add the dry ingredients

Weigh the flour (215g) and baking powder (1 tsp) and add them to your mixing bowl. Mix everything together again until it is well combined.

Add the butter and chocolate

Get your kids to weigh the butter and add it to a small bowl or pan. Melt the butter (either on the hob or in the microwave) and add it to your mixture.

Break the chocolate up – your children may be able to help with this, then using a large knife chop them into smaller pieces and add to your mixture.

Using a spoon, give everything one final mix.

Make the raspberry blondies

Pour the batter into your prepared baking tin and spread it out using a spatula.

Add the raspberries to a microwavable bowl and zap them for 30 seconds or so until they are soft. Get your kids to mash them with a fork to break them up and spoon them over the top of your blondies. Use a skewer or knife to swirl the raspberries through the top of your blondies.

 

Bake the raspberry blondies

Bake the blondies for around 20-30 minutes. They’re ready when a skewer or sharp knife comes out clean, or with only a few sticky crumbs.

Leave to cool in the tin, before removing and cutting. Enjoy!

raspberry blondies

 

Raspberry blondies

Blondies are a great alternative to the richness of chocolate blondies. The sharpness of raspberries cut through the sweetness of the white chocolate of these raspberry blondies perfectly.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: berries, chocolate
Servings: 16
Author: cookingwithmykids

Ingredients

  • 170 g (½ cup) caster sugar
  • 3 eggs
  • 215 g (1⅔ cups) plain flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 150 g (2/3 cup) butter, melted
  • 250 g white chocolate chopped
  • 60 g raspberries

Instructions

Pre-heat the oven to 180C/170C Fan /350F, and grease and line a 20x30cm baking tray with baking paper.

    Mix the sugar eggs and vanilla together.

    • Weigh the sugar and add it to a large mixing bowl or freestanding mixer. Add the eggs and vanilla extract.
    • Mix everything together.

    Add the dry ingredients

    • Weigh the flour and baking powder and add them to your mixing bowl. Mix everything together again until it is well combined.

    Add the butter and chocolate

    • Weigh the butter and add it to a small bowl or pan. Melt the butter (either on the hob or in the microwave) and add it to your mixture.
    • Break the chocolate up and add it to your mixture.
    • Using a spoon, give everything one final mix.

    Make the raspberry blondies

    • Pour the batter into your prepared baking tin and spread it out using a spatula.
    • Add the raspberries to a microwavable bowl and zap them for 30 seconds or so until they are soft. Mash them with a fork to break them up and spoon them over the top of your blondies. Use a skewer or knife to swirl the raspberries through the top of your blondies.

    Bake the raspberry blondies

    • Bake the blondies for around 20-30 minutes. They’re ready when a skewer or sharp knife comes out clean, or with only a few sticky crumbs.
    • Leave to cool in the tin, before removing and cutting. Enjoy!

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    14 Comments

    1. I love anything raspberry and these look utterly delish! I’m going to have to try making these – YUM! Thanks for linking up to #coolmumclub 100 xx

      • We normally bake regular brownies but these were really good and a bit lighter/less rich. Let us know how you get on if you try them

    2. I love teaming raspberries with white chocolate – it’s definitely one of my favourites Helen – the squished raspberries ontop of the blondie batter looks so inviting 😀 Thankyou for sharing with #BakingCrumbs,
      Angela x

    3. I think blondies are really underestimated in the world totally obsessed with brownies lol. I make blondies as often if not more than brownies and we all really enjoy them. Raspberries and white chocolate is such a fabulous combination these look simply irresistible! Thank you for sharing with #BakingCrumbs 🙂

      • I’m probably guilty of being obsessed with brownies – up until now! I’m a new found convert to blondies, especially if there are raspberries in them!

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