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Fancy something sweet? Try our Head of Marketing, Zain's, raspberry and white chocolate blondies. They’re easy to make, taste amazing, and look impressive with zero fuss – win win!
Serves:
9-12 (maybe 3 – 4 if you're like Zain)
Prep time:
15 minutes
Cook time:
25 – 30 minutes
Ingredients:
200g white chocolate (half for melting,
half chopped into chunks)
100g unsalted butter
150g light brown sugar
2 eggs
1 tsp vanilla extract
125g plain flour
½ tsp baking powder
Pinch of salt
100g fresh raspberries
Method:
- Preheat your oven to 180°C (160°C fan) and line a 20cm square baking tin with baking paper.
- Melt the butter and half the white chocolate in a saucepan over low heat, stirring gently until smooth. Remove from heat and let it cool slightly — you don’t want it too hot when adding the eggs.
- Whisk in the sugar, eggs, and vanilla extract until fully combined and the mixture looks glossy.
- Fold in the dry ingredients: sift in the flour, baking powder, and a pinch of salt. Stir until just combined — don’t overmix.
- Add the extras: chop the remaining white chocolate into chunks and gently fold them in along with the raspberries (tip: save a few raspberries and chocolate chunks to press into the top for a nice finish.)
- Pour the mixture into the tin, spreading it out evenly with a spatula.
- Bake for 25–30 minutes, or until the top is golden and set but the centre still has a bit of wobble — it’ll firm up as it cools.
- Cool completely in the tin, then lift out and slice into 9–12 squares.
And just like that, you'll have a delicious sweet treat. If you want, you can top these with some fresh chopped raspberries or melted white chocolate. Enjoy!