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Raspberry ripple blondies

Raspberry ripple blondies on a white cake stand

Raspberry ripple blondies

Name: Raspberry ripple blondies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 12-16
Ingredients: 150g raspberries; 200g light brown soft sugar plus 1 tsp; 225g unsalted butter plus a little extra for the tin; 100g caster sugar; 200g plain flour; ½ tsp baking powder; 3 eggs; 1tsp vanilla extract; 125g dark chocolate chopped into chunks; 125g white chocolate chopped into chunks

Cassie Best

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Serves 12-16

Easy

Prep: 20 mins

Cook: 50 mins

plus cooling

A star rating of 4.2 out of 5.11 ratingsRate

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Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g raspberries
200g light brown soft sugar

plus 1 tsp
225g unsalted butter

plus a little extra for the tin
100g caster sugar
200g plain flour
½ tsp baking powder
3 eggs
1tsp vanilla extract
125g dark chocolate

chopped into chunks
125g white chocolate

chopped into chunks

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Nutrition: Per serving

kcal329
fat18g
saturates11g
carbs36g
sugars25g
fibre2g
protein4g
salt0.4g

Method

step 1

Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
step 2

Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
step 3

Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
step 4

Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.

Recipe from Good Food magazine, May 2022

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A star rating of 4.2 out of 5.11 ratings

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