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Joan's 'missing you' blondie recipe
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38 ratings
When her four kids were little, all of them loved the brownies that Joan from our story used to make as a treat – all except her daughter, Sarah. Not wanting her to feel left out, Joan took to making her blondies, instead. Now that Sarah’s at uni, Joan misses her like mad – so she posts her her favourite treat as a delicious reminder of home. See method
Ingredients
- 190g butter, melted and cooled
- 375g golden caster sugar
- 1½ tsp vanilla extract
- 3 eggs
- 260g plain flour
- 300g white chocolate, broken into pieces
- 150g frozen or fresh raspberries
- 25g mini pink and white marshmallows
Each serving contains
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Energy
1535kj
366kcal
18%
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Fat
18g
25%
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Saturates
10g
50%
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Sugars
37g
42%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 50g
Protein 5g
Fibre 1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.
- In a large bowl, combine the butter and sugar. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Fold in the flour and white chocolate, then the raspberries, until just combined.
- Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much.
- Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.
Little help
No sieve to hand? Tip flour or sugar into a bowl and give it a shuffle with a whisk.
Leftovers
Leftover mini marshmallows are great on top of hot chocolate, or pop a few into a bag of brown sugar – marshmallow absorbs moisture so will help the sugar stay lump-free.