Raspberry & white chocolate blondies

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• Ma Mite

  08 September 2011

  Ma Mite rated and commented on this recipe

  

  I made this last week. It tasted delicious but I had the same problem as some others with it not being cooked within 45 mins and it was greasy. I've made ordinary brownies with sunflower oil rather than butter/margarine so think I will try using that. I agree with Holly though - the batter did taste amazing!! Might try the Apply & Raspberry Crumble cake recipe which has just appeared s as we have a glut of raspberries this year. Lucky us!

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• rachel

  03 October 2011

  rachel rated and commented on this recipe

  

  absolutely awesome!!!

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• Donna

  16 October 2011

  Donna rated and commented on this recipe

  

  I read the reviews before attempting and reduced the fat content to 125g and got a light and fairly chewy brownie. I wasn't sure if this would be too drastic turning it into a cake rather than a brownie but they seem fine although they are still a bit too oily to the touch for my liking but nice and tasty, will make again.

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• elianne

  21 January 2012

  elianne rated and commented on this recipe

  

  I had the same problem as many others, tastes yummy, but completely gooey and raw in the middle with cooked at the edges, and oozing with butter when you scoop some out of the tin (cant cut it , its far too squidgey). Id try again but definitely reduce the butter content.

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• Zoewarran87

  31 January 2012

  Zoewarran87 commented on this recipe

  I found this recipe and made these today. I unfortunately read the previous comments just after i put it in the oven, so wasn't holding out much hope (not a great cook it has to be said) HOWEVER 45 minutes later it didn't look too bad! needed an extra 10 mins as was slightly squidgy in the middle, but came out looking gorgeous and tasted even better...even Hubby said it was good!

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• Zoewarran87

  31 January 2012

  Zoewarran87 rated and commented on this recipe

  

  I found this recipe and made these today. I unfortunately read the previous comments just after i put it in the oven, so wasn't holding out much hope (not a great cook it has to be said) HOWEVER 45 minutes later it didn't look too bad! needed an extra 10 mins as was slightly squidgy in the middle, but came out looking gorgeous and tasted even better...even Hubby said it was good!

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• HattieCakes

  06 May 2012

  HattieCakes commented on this recipe

  Only took 20mins in the AGA. very easy and yummy!

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• LollyT

  14 May 2012

  LollyT rated and commented on this recipe

  

  Made these first of all following the recipe - as previous bakers had found the middle was undercooked and soggy. I then thought the raspberries maybe made the mixture too moist, and decided to substitute dried cranberries for the raspberries, and success! Everyone loves these and I have now made 4 batches over two weekends! I have found in my oven they need to be baked for around 50 mins though, but that could be down to my oven.

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• Boadicea

  07 June 2012

  Boadicea rated and commented on this recipe

  

  As others have found, this recipe is a distaster, and an expensive one at that. After over an hour in the oven the centre was still a claggy mess. If I was ever going to make this again I would greatly reduce the amount of butter, as white chocolate has a high enough fat content anyway, but I doubt I'll be tempted back to it to be honest.

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• Nusaybah

  23 July 2012

  Nusaybah rated and commented on this recipe

  

  I made these for school and they turned out great. They did need a bit more time in the oven as the middle didn't cook, which made the edges darker then the centre. Overall, they tasted delicious and the raspberries were a beautiful finish on top, giving the blondie a sour poke along with its usual sweetness.

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• Abigail

  28 September 2012

  Abigail rated and commented on this recipe

  

  I made these blondies for a cake sale at work. I could not get any raspberries so made them plain. I also used 150g unsalted butter after reading the other comments about using less butter. 150g was certainly enough and I can't imagine needing more! They were VERY sweet and I thought there was too much sugar in...however I took them to work and they were gone in record time so maybe I was wrong! They would probably be better with raspberries in. The baking time worked perfectly also.

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• Harriet92

  01 November 2012

  Harriet92 rated and commented on this recipe

  

  Gorgeous, went in a flash!

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• Taste-Dee

  21 January 2013

  Taste-Dee rated and commented on this recipe

  

  I love this recipe and have baked it on many occassions. I would normally bake this for an hour though, as you need to be careful it has cooked in the middle. It tastes better the next day if using fresh raspberries as the white chocolate sweetens the tartness of the berries. I have used fresh and frozen raspberries and there wasn't much difference. It always goes down a treat when I bake these for bake sales, parties or BBQ's.

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• sarah's

  07 February 2013

  sarah's rated and commented on this recipe

  

  I was really disappointed with this recipe. I bake all the time, including normal chocolate brownies. Like so many of the other reviewers, the edges were rock solid (after 30 minutes) and the inside was totally raw. They also rose quite a lot to start with and the top became very crisp and biscuity, which caused a problem when the uncooked batter sunk about 3 minutes after being taken out of the oven. I cooked these for an hour in the end and had the batch covered with foil after 30 minutes to prevent further browning. They taste lovely but not sure I will bother again, without some major revisions.

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• Averymellybake

  23 March 2013

  Averymellybake rated and commented on this recipe

  

  Blondies are SO the new Brownie! These were divine. Sweet, as expected, but gorgeous none the less. I kept these in a tin and they kept very well but I can see how they'd be lovely served warm with some cream or ice cream.

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• lawz27

  09 April 2013

  lawz27 rated and commented on this recipe

  

  Following the previous comments I used 250g of sugar and 150g of butter and cooked at around gas mark 41/2 for 35mins. The result was a lovely light blondie, it was'nt gooey like traditional brownie recipes but it was very moreish and not overly sweet or stodgy. Will make again.

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• rhona

  25 April 2013

  rhona rated and commented on this recipe

  

  soooo yummy!!

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• bunnyclare

  10 May 2013

  bunnyclare rated and commented on this recipe

  

  I made these today, but made some alterations after reading the reviews. I used less sugar (200g instead of 300g), and I only had soft brown, not muscovado. I added more chocolate, in bigger chunks, and extra raspberries too. I covered the blondies for the first 30 minutes in the oven, then watched them until they appeared ready. I think the cooking took about an hour in total. They looked and tasted delicious! I will definitely be making them again.

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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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