White Chocolate and Raspberry Brownies (Blondies)
By Stork RecipesWhite chocolate and raspberry - a match made in heaven! We take this perfect pairing one step further by adding them to our delicious brownie mix, guaranteed to go down a storm.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
6 total- 200 g of white chocolate
- 2 medium of eggs
- 115 g of fresh raspberries
- 115 g of stork original baking block
- 125 g of plain flour
- 115 g of caster sugar
Method
8 stepsStep 1
Pre-heat your oven to 190 ˚C, 170 ˚C Fan, Gas 5.
Step 2
Melt the Stork, add half the chocolate and stir until nice and smooth.
Step 3
Whisk the eggs and sugar in a large bowl until creamy and slightly thickened.
Step 4
Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries.
Step 5
Carefully pour your mixture into an 18cm (7 inch) square tin, lined with baking or greaseproof paper brushed with oil.
Step 6
Sprinkle the remaining chocolate and raspberries on top.
Step 7
Bake in your pre-heated oven for 35 - 45 minutes until beautifully golden.
Step 8
Leave to cool before cutting into delicious squares.