Ingredients
Equipment
Method
- Preheat the oven to 340F/170C/150C fan.
- Line a 20cm by 20cm (8 inches by 8 inches) brownie pan with baking parchment.
- Place the butter and half of the chocolate chips (1/2 cup, 100 grams) into a microwave bowl and melt in the microwave.
- Add the caster sugar into the bowl. (1 1/2 cup caster sugar). Stir the sugar into the melted syrup to combine and leave it to cool for a few minutes. (Three or four minutes should be long enough)
- Once the syrup is cool enough not to cook the eggs, add in the eggs and vanilla extract. (2 teaspoons vanilla extract 2 eggs). Stir well to combine.
- In another bowl, mix the all-purpose flour (plain flour) and baking powder. ( 1 6/8 cups all-purpose flour, 1/2 teaspoon baking powder)
- Fold half of the flour mixture into the syrup mixture and mix well. Then fold in the remaining flour and give it another good mix until the batter is smooth.
- Add in the remaining white chocolate chips (51 1/8 cups white chocolate chips, 100g) and all of the raspberries. (1 cup raspberries, 120g raspberries)
- Place the mixture into the prepared baking tin and pop it into the oven.
- Bake for 30 minutes or until golden brown and the middle is just set.
- Place on a cooling rack and remove from the brownie tin after 10 minutes.
Nutrition
Notes
Nutritional Information: Please note that this is computer generated and is intended as a guideline only.
Storage:
- These blondies will stay fresh for up to 3 days if stored at room temperature and up to 5 days if stored in the fridge.
- The blondies will freeze successfully for up to 3 months. If you intend to do this then it is better to leave adding the chocolate drizzle until you come to defrost and eat them.
- The decorative drizzle is a nice addition and very easy to do, but it is completely optional.
