Let's try something new!
Are you ready to sharpen your knife skills, tackle a tricky bake or experiment with plant-based cooking? Book a class with Chefs Rob, Bea, Andrew, Sally or guest chef-turned athlete Holly Dixon, and give it a go!Let's try something new!
Now's the time to master those essential knife skills, explore a new cuisine or try vegan, vegetarian or gluten-free cooking. Our classes will set you up for many more delicious adventures to come, so what are you waiting for?
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!
Print recipe
Makes 16
Vegetarian
Ingredients
- 200g unsalted butter, plus extra for greasing
- 125g caster sugar
- 125g light soft brown sugar
- 300g white chocolate chips
- 2 medium eggs
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- ½ tsp fine salt
- 3 tbsp raspberry jam (optional)
- 150g pack raspberries, washed and dried
Cooking instructions
- Preheat the oven to 170°C/150°C fan/Gas 3.5. Grease and line a 20cm square brownie or cake tin with baking paper.
- Add the butter, caster sugar and half the white chocolate to a pan and 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 the remaining chocolate.
- Pour the mixture into the lined tin, then dollop your jam over the top and use a spoon to create swirls.
- Top with the fresh raspberries, pushing them into the mixture.
- 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.
UPCOMING CLASSES
FIND US LESS THAN 25 MINUTES FROM LONDON...
Sign up to our newsletter for new classes, recipes, cooking tips and much more!
What's next on the menu...?
GORDON RAMSAY ACADEMY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
- 020 7352 2442
- woking@gordonramsayacademy.com
Loading...