Raspberry & white chocolate blondies

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• Emily

  30 June 2010

  Emily rated and commented on this recipe

  

  Made these at the weekend and my housemate declared them the best cake she'd ever tasted. Very rich but the raspberries offset the sweet white chocolate perfectly. Great for a picnic.

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• Spiritual Skye

  01 July 2010

  Spiritual Skye commented on this recipe

  Just wondered how well this would freeze? Any thoughts?

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• colandrina

  01 July 2010

  colandrina rated this recipe

  

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• Frances

  03 July 2010

  Frances commented on this recipe

  I made this today and was very disappointed. I followed the recipe to the letter but it still wasn't cooked after an extra 1/2 an hour in the oven. It rose beautifully within 1/2 an hour then I covered it with foil to stop it browning any further. After I took it out it sank. The top was golden and crispy but the bottom doesn't appear to be cooked properly and is very greasy. I'd be grateful to know if anyone else had the same result or has any suggestions.

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• b52queen

  05 July 2010

  b52queen rated this recipe

  

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• Beth

  10 July 2010

  Beth rated and commented on this recipe

  

  Lovely - so easy to make (and eat) and compliments from everyone.

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• Belkey

  12 July 2010

  Belkey rated and commented on this recipe

  

  very easy to make - I took them to the cricket as part of a picnic and they were enjoyed by all, but somehow they were not quite as delicious as expected.

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• Amanda

  14 July 2010

  Amanda rated and commented on this recipe

  

  I agree with Frances on this - made exactly as the recipe and when I cut into it it wasn't cooked in the centre. I wandered whether I didn't whisk the sugar and eggs enough - not everyone has an electric whisk!

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• Nanny Valerie

  30 July 2010

  Nanny Valerie commented on this recipe

  Everyone loved this, baked it and took on caravan holiday, had to hide it, so it did not all go at once. Next time I would not chop the chocolate as small as I did.

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• Llinos Dewi

  02 September 2010

  Llinos Dewi rated and commented on this recipe

  

  I made this at the weekend and it was a huge hit! The sharpness of the raspberry is a nice contrast against the sweetness of the cake. I agree with the previous comment, I wouldn't chop the chocolate so small next time, and maybe add a bit extra! Will definately be making this again.

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• irenek

  09 September 2010

  irenek rated and commented on this recipe

  

  Big hit! And easy to bake.

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• Holly

  21 December 2010

  Holly commented on this recipe

  I have tried this recipe twice now and it still appeas to be a bit greasy. I only cooked it for half an hour as it was getting very brown. Perhaps my baking tray has to be the correct size exactly. The batter tastes amasing though!!

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• kasia

  26 January 2011

  kasia rated this recipe

  

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• emmamerks

  27 February 2011

  emmamerks rated this recipe

  

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• d41d0y

  21 March 2011

  d41d0y rated and commented on this recipe

  

  I had very low expectations of these, but boy did they far exceed them! I got a gorgeous crust, chewy centre and the raspberries were great to counteract the sweetness. Gorgeous caramel flavour as well, but I think I got this from using dark muscovado as this was all I had.

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• holly marie

  03 May 2011

  holly marie rated and commented on this recipe

  

  I added more chocolate to the melted butter than the recipe says, and I added more chocolate chunks (about twice as much) and it was yummy! I also ended up cooking it for about 30 minutes covered with foil (my oven is very fierce) and then took the foil off for 10-15 minutes. I must admit that I think it needed much longer - the middle was still very squishy, and it meant they didn't keep for very long. Next time I think I'll cook it for about an hour with the foil and then just brown the top. A very scrummy recipe though! x x

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• Mrs N

  25 June 2011

  Mrs N rated and commented on this recipe

  

  I made this today and had a total disaster. The middle was completely raw and the edges were rock solid and completely cooked through(despite using the right size tin and my oven's usually reliable). When I press into it masses of butter just oozes out. Yuck. I've made plenty of traditional brownies before and never had this problem...won't bother with this one again!

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• sarahgm

  21 July 2011

  sarahgm commented on this recipe

  i have baked these twice and they are fabulous! we have amended the recipe though, and now add more chocolate and raspberries. We gave them to our daughters teachers at nursery, and they went down very well. muchly recommended :D

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• nemo

  26 July 2011

  nemo rated and commented on this recipe

  

  I made a Gluten-Free version of this and it was amazing! Made it for a girlie night in, and we polished it all off! Went down an absolute treat :) Some changes I made to the recipe: Rice flour instead of plain flour. I whisked the egg and sugar longer than stated above, until foamy, and my oven tends to be very hot so I put it at 155'C and covered it with foil until the last 10mins. It turned out very well cooked, golden and risen all over, and more light and airy than a usual brownie consistency. Definitely will be making it again and will be adding more raspberries and white choc chips. Yum!!

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• JenG

  29 August 2011

  JenG rated this recipe

  

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Ingredients

• 200g unsalted butter , plus extra for the tin
• 150g white chocolate , roughly chopped
• 300g light muscovado sugar
• 3 large eggs
• 200g plain flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 125g raspberries

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Difficulty and servings

Makes 15 squares

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 200g unsalted butter , plus extra for the tin
• 150g white chocolate , roughly chopped
• 300g light muscovado sugar
• 3 large eggs
• 200g plain flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 125g raspberries

Per serving

296 kcalories, protein 3.7g, carbohydrate 37g, fat 15.8 g, saturated fat 9.3g, fibre 0.6g, salt 0.17 g

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