Ingredients
175 g butter
200g soft light brown sugar
100g caster sugar
200g white chocolate
1 tsp vanilla extract
3 eggs
200g self-raising flour
75 g frozen raspberries
Method
- Melt the butter, light sugar, caster sugar and 100g of the white chocolate in a bain marie. Remove from heat and allow to cool to room temperature.
- Line a square 20 x 20 cm tin with greaseproof paper. Preheat oven to 180oC.
- Add the vanilla extract to the cooled mixture, followed by the beaten eggs, one at a time.
- Add the flour, and mix until smooth.
- Add 50g of the remaining white chocolate, broken into small pieces, together with the raspberries, and pour the batter into the tin.
- Bake for 50 minutes until just set, and leave to cool in the tin.
- Melt the remaining 50 g of white chocolate in a bain marie and drizzle over the blondies.
