Cuts into 12
Preparation time: 30 minutes
Cooking time: 30-35 minutes
- 150 g (5 oz) white chocolate
- 100 g (4 oz) butter
- 3 eggs
- 175 g (6 oz) caster sugar
- 1 teaspoon vanilla essence
- 200 g (7 oz) self-raising flour
- 1 teaspoon baking powder
- 175 g (6 oz) raspberries
- 75 (3 oz) white chocolate, melted to decorate
- Preheat an oven to 180°C, 350°F, gas mark 4.
- Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.
- Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
- Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
- Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder.
- Pour the mixture into the lined tin and sprinkle with the raspberries.
- Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft.
- Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board.
- Drizzle with the melted chocolate to decorate then leave to set.
- Cut into squares and peel off the paper to serve.
- Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.