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Raspberry and White Chocolate Blondies
Fudgy Australian blondies studded with white chocolate and fresh raspberries. Scattering the raspberries over the top of the batter rather than folding them through is what keeps them from bleeding colour into the whole tray as it bakes, staying distinct pockets of fruit instead.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium
Cuisine
Australian
vegetarian
Ingredients
175gbutter, melted
1 cupcaster sugar
1/2 cupbrown sugar
2eggs
1 tspvanilla extract
1 1/2 cupsplain flour
1/2 tspsalt
200gwhite chocolate chips
150gfresh or frozen raspberries
Instructions
1
Whisk butter and both sugars. Add eggs and vanilla.
2
Fold in flour and salt.
3
Fold in white chocolate chips.
4
Pour into a lined tin. Scatter raspberries on top.
5
Bake at 175°C for 30-35 minutes. Cool before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
814
Protein
8.4g
Fat
38.3g
Carbs
111.2g
Fiber
1.3g
Sodium
288mg
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