There are some flavour combinations which just go together. Matches made in culinary heaven, making their way from dish to dish, spreading joy wherever they go. Tomato and basil. Chocolate and orange. Salt and pepper. Chilli and lime. They just make sense, don’t they? Raspberry and white chocolate is one such combination: the tartness of the raspberries cutting through the creamy sweetness of the white chocolate to create the perfect pudding. From crumbly muffins to velvety panna cottas, raspberry and white chocolate are a fail-safe flavour dream team. Add a sprinkle of lemon, and you’re really onto a winner.
These blondies are the result of my insatiable sweet tooth; a desire to bake (and to eat baked goods) overwhelmed me and the only thing to do was to throw everything into a baking tray and hope for the best. What came out of the oven at the other end were sticky, moist blondies tinged pink by the raspberries which, when cut into large chunks, satisfied every sweet craving I’ve ever had. Blondies are usually more cake-like than brownies but these were sufficiently squidgy. They also disappeared in about five minutes flat when I took them into the office, which is always a good sign.
For this recipe, I used frozen rather than fresh raspberries. The reason are two-fold; the first is that raspberries are not currently in season and are therefore not as sweet (or as cheap) as I’d like. The second is that frozen raspberries are less structurally sound than a fresh raspberry, so break up pleasingly in the batter – providing a picture-perfect pink swirl to these blondies. As always, my blondies are based on the recipe by the Hummingbird bakery and if you’re a fan of tasty bakes, theirs is definitely the cookbook to invest in!
Let’s get stuck in, shall we?
- 150g white chocolate
- 125g unsalted butter
- 150g golden caster sugar
- 2 large eggs
- big splash of vanilla extract
- 200g plain flour
- pinch of salt
- 200g de-frosted raspberries
- zest of 1 lemon
1. Preheat the oven to 170°C
2. Line a baking tray with baking paper. I used a fairly small Pyrex dish so that they were fat but you can use a larger tray for a more even size.
3. Break the chocolate into chunks and cut the butter into cubes. Pop in a bowl over a pan of simmering water and leave to melt, stirring occasionally.
4. Remove from the heat. Stir in the sugar until fully incorporated.
5. Add the eggs and vanilla extract. Stir quickly together (you don’t want the eggs to scramble!). Don’t worry if the mixture looks like it’s splitting – once you’ve added the flour it will come together nicely 🙂
6. Sift in the flour and salt; stir until you have a batter. Try not to over-mix as it can make the finished blondie a bit too firm.
7. Add your raspberries and lemon to the mix and fold in until you’re happy that the raspberries are evenly distributed.
8. Pour into your baking tray and bake for 35-40 minutes. The top should be golden brown but a knife won’t come out completely clean when you test them. As long as it’s not still liquid, they’ll be delicious!
9. Leave to cool and cut into chunks ready to serve.