Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Raspberry and White Chocolate "Blondies"

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 200g (7 oz) white chocolate, chopped
  • 115g (4 oz) Stork tub, melted
  • 2 medium eggs
  • 115g (4 oz) caster sugar
  • 125g (4 ½ oz) plain flour
  • 115g (4 oz) fresh raspberries

- Large bowl - Sieve - Baking parchment OR Greaseproof paper

  • Preheat oven to 190°C, 170°C fan, Gas 5.
  • Add half the chocolate to the melted Stork and stir until melted.
  • In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.
  • Sieve the flour and add to the eggs with the chocolate mixture. Fold in gently until smooth.
  • Stir in half the remaining chocolate and half the fruit.
  • Carefully pour into a 18cm (7 inch) square tin, lined with baking parchment or greaseproof paper brushed with oil.
  • Sprinkle remaining chocolate and fruit on top.
  • Bake in a preheated oven for 35-45 minutes.
  • Leave to cool before cutting into squares.