Pyrex National Baking Week
Homemade Family Time
17th - 23rd October 2016
Family Time Tips
Raspberry and White Chocolate "Blondies"
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.
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