White chocolate and raspberry blondies
https://www.coop.co.uk/recipes/white-chocolate-and-raspberry-blondies
These white chocolate blondies are super-easy for fledgling bakers
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Feeds
16
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 20g
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Ingredients
- 125ml sunflower oil, plus extra for greasing
- 150g Co-op white cooking chocolate,chopped into small pieces
- 125g Co-op caster sugar
- 3 Co-op British free range eggs, lightly beaten
- 1 tsp vanilla extract
- 150g Co-op plain flour
- 80g Co-op British raspberries
Method
- Preheat the oven to 180ºC/fan 160ºC/Gas 4
- Grease a 20cm square tin and line with greaseproof paper
- Melt half of the chocolate in a heatproof bowl set over a pan of gently simmering water, but not touching the water
- Remove from the heat and slowly stir in the oil and caster sugar, then leave to cool to room temperature
- Gradually mix in the egg and vanilla extract
- Fold in the flour and two-thirds of the remaining chopped white chocolate
- Scrape the batter into the prepared tin
- Dot the raspberries over the top and scatter with the remaining white chocolate
- Bake for 25-30 mins the sponge should be a little bit squidgy in the centre
- Allow it to cool completely in the tin, then turn out onto a board and cut into 16 small squares
