CST @ HOME #24 & #25
JESS’ RASPBERRY AND WHITE CHOCOLATE BLONDIES
WHAT YOU’LL NEED
170g unsalted butter
225g soft light brown sugar
2 tsp vanilla extract
1 large egg
210g plain flour
150g white chocolate, broken into chunks
50g frozen raspberries
Heat oven to 160* fan.
Line an 8” squared tin with parchment paper. Melt the butter and add to a bowl with the sugar. Whisk lightly to combine. Add the vanilla and stir to combine.
Add the egg and stir to combine. Stir through the flour and chocolate chunks. Fold in the frozen raspberries.
Pour into the lined tin and bake for around 30 minutes, or until a skewer comes out pretty much clean. Leave to cool in the tin before removing and portioning up.
140g unsalted butter, diced
200g dark chocolate, broken into pieces
100g caster sugar
100g soft light brown sugar
85g plain flour
Rolos or any other of your favourite chocolates or chocolate bars, roughly chopped up
Melt the butter and chocolate in a bowl over a pan of simmering water.
Mix the eggs and sugars, whisk very lightly by hand to combine. But only to combine, you don’t want air in it.
Pour the chocolate mix into the egg mix and mix with a wooden spoon to combine.
Sift in the flour and mix well.
Line a baking tray with parchment paper and pour in the mixture. Top with your chosen chocolates.
Bake at 180* fan for around 20-30 minutes. Test it with a skewer.
IT IS KEY TO SLIGHTLY UNDERCOOK THIS RECIPE. KEEP A CLOSE EYE ON IT.