The end of the early Spring hungry gap is finally approaching, but I’m waiting impatiently for the start of the Summer fruit season. I’ve spotted some Scottish strawberries, but there were about six big ones in an expensive box and it’s still a bit early so I decided to wait – and I’m sure they’ll be all the sweeter for it! In the meantime, I’m making the most of frozen berries to liven up my home baking. These raspberry and white chocolate blondies combine sharp, frozen raspberries with nutty brown butter and vanilla-scented white chocolate – it’s melted through the mixture, with bonus chunks on top. To make them, you will need:
200g unsalted butter 200g, plus extra to grease the tin
150g white chocolate, roughly chopped
300g light muscovado sugar
3 large eggs
200g plain flour
1/4 tsp salt
1 tsp vanilla extract
Preheat the oven to 180C/ Fan160C/ Gas 4. Butter, then line, a shallow rectangular tin (approx 25cm x 22cm). Melt the butter in a pan then cook gently for about 5 minutes, until the melted butter turns golden and the butter smells biscuity and sweet.
Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale.
Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries.
Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.
What are you baking this weekend?
Raspberry and white chocolate blondies recipe adapted from Olive Magazine.