White Chocolate and Raspberry Blondies



  • Preheat the oven to 160C fan. Grease and line an 8 inch square baking tin with grease proof paper.
  • In a large pan, add the butter and melt on a low heat. Take off the heat, add the sugar and whisk until combined
  • In a large mixing bowl, add the melted butter and sugar mix and allow to cool for 5-10 minutes.
  • Add the egg and vanilla extract and mix until combined. Stir in flour and finally fold in chopped white chocolate and the frozen raspberries.
  • Pour the batter in prepared tin. Bake for 30 minutes approx. Until a skewer comes out clean and the edges are golden.
  • Allow the blondies to cool completely in the tin, then slice into 16 squares. Best kept refrigerated.