White chocolate and raspberry blondies

These delicious blondies from Chef Bea are a great alternative to brownies. We've flavoured ours with white chocolate and raspberries but you could use strawberries or blueberries to add your own twist!

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Makes 16

Vegetarian

Ingredients

200g unsalted butter, plus extra for greasing
125g caster sugar
300g white chocolate, chips or roughly chopped into chunks
2 eggs
125g light soft brown sugar
1 tsp vanilla extract
300g plain flour
1 tsp baking powder
½ tsp sea salt
3 tbsp raspberry jam (optional)
150g raspberries, fresh or frozen

Cooking instructions

Preheat the oven to 170°C/150°C fan/Gas 3.5. Grease and line a 20cm square baking tin with baking paper.
Add the butter, caster sugar and half the white chocolate to a heatproof bowl set over a pan of barely simmering water, being careful to not let the bowl touch the water. Melt over a gentle heat, stirring until the sugar has dissolved. Set aside to cool slightly.
In a separate bowl, whisk the eggs, vanilla and light brown sugar until light and fluffy.
Combine the egg mixture with the chocolate mixture and stir until smooth.
Add the flour, baking powder and salt and fold together until smooth and glossy. Stir through most of the remaining white chocolate, saving a few chunks for topping.
Pour the mixture into the lined tin, then dollop the jam over the top and use a spoon to create swirls.
Top with the raspberries, pushing them into the mixture evenly over the whole blondie. Scatter over the last few white chocolate pieces.
Bake for 35 minutes for ultra-squidgy blondies, or 45 minutes for a slightly chewier texture.
Cool for at least 30 minutes in the tin then lift out using the baking paper and cool completely on a wire rack. The squidgy versions will be hard to cut neatly, so chill in the fridge to firm up before cutting into 16 squares.