White Chocolate and Raspberry Brownies (Blondies)
By Stork Recipes
Published on 18 April 2021
White
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
55 minsTotal time
12Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 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
Step 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.