A surfeit of exceedingly gloomy weather and stodgy brown comfort food over the past few weeks led to me yearning for brighter days and something a touch fresher and lighter, whilst still comforting, to eat.
Are you looking for something similar? Look no further. I can make the sun shine for you. Cue raspberry and white chocolate blondies…
See the day just got a little brighter didn’t it? 😉
150g white chocolate, broken into chunks PLUS some extra for decorating
3 medium eggs
175g caster sugar
1 teaspoon vanilla extract
200g gluten free self raising flour
1 teaspoon baking powder
A handful of fresh raspberries
Preheat the oven to gas mark 3/170°C/325°F
Line a shallow baking tin with greaseproof paper.
In a pan, over a low heat, gently melt the butter and 150g of white chocolate. Stir to ensure fully combined, remove from heat and set to one side.
Whisk together the sugar, eggs and vanilla until the mixture becomes thick and creamy.
Fold in the melted chocolate and butter, followed by the flour and baking powder.
Pour into prepared tin and sprinkle the raspberries across the top.
Bake in the preheated oven for 40-45 minutes, or until the top and edges are crispy and golden, and the centre is gooey but not runny. The toothpick test doesn’t work with this so you’ll have to rely on prodding and poking with a finger to see when it’s done.
Cool in the tin.
Melt the remaining white chocolate and drizzle over the top before cutting into squares.
Eat lots – there’s a heap of vitamin C in them there raspberries 😀