Difficulty:A wee bit harder
Time:20 minutes plus 30 minutes baking
170g (½ cup) caster sugar
215g (1⅔ cups) plain flour
1 tsp vanilla extract
1 tsp baking powder
150g (2/3 cup) butter, melted
250g white chocolate, chopped
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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!
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!