Raspberry Ripple Blondies
From: The Internet
| Servings | Prep Time | Cook Time | Difficulty | Diet |
|---|---|---|---|---|
| 10 | 20 mins | 50 mins | Medium | Veggie |
Ingredients
- 150g rasperries
- 200g light brown soft sugar (+ 1tsp)
- 225g unsalted butter (+ a little extra for greasing the tin)
- 100g caster sugar
- 200g plain flour
- 1/2 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 125g dark chocolate chunks
- 125g white chocolate chunks
Method
- Tip most rasperries into a saucepan with 1 tsp brown sugar & 2 tsp water. Cook on a medium heat, until the raspberries have broken down and turned jammy. Remove from the heat; set aside to cool while making the batter
- Melt butter in a 2nd pan over low-medium heat. TIp in both sugars and cook unitl mixture is bubbling and the sugars have dissolved. Leave it to cool for 10 mins.
- Combine the flour, baking powerder & pinch of salt in a large bowl. Grease a 20x30cm tin & line with backing parchment. Set the oven to 180C (160C fan)
- Add wet mix into dry, then add the eggs and vanilla. Mix well. Scatter over the chocolate & fold to combine.
- Splooge mixture into tin and splat over raspberry compote, swirl using a knife. Scatter over reserved raspberries. Bake for 40-45 minutes (until it is set with a slightly gooey centre). Cool in tin before gtting it out and cutting.
Notes
Use diced chocolate bars, not chocolate chips as they melt too much otherwise