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White chocolate brownies with raspberries recipe
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Make a batch of these delicious blondies using creamy white chocolate, fresh raspberries and flaked almonds. These sweet dessert bars are a sure winner with everyone, perfect for bringing along to a picnic, making it with the kids on a rainy day and taking it to work for an afternoon treat. See method
Ingredients
- 125g (4oz) plain flour
- ½ tsp baking powder
- 125g (4oz) softened unsalted butter
- 125g (4oz) brown sugar
- 50g (2oz) caster sugar
- 1 egg
- 1tsp vanilla extract
- 100g (3½oz) white chocolate, chopped
- 100g (3½oz) raspberries
- 50g flaked almonds
Each serving contains
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Energy
1045kj
250kcal
13%
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Fat
14g
21%
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Saturates
7g
36%
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Sugars
21g
23%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 29g
Protein 3.4g
Fibre 1.4g
Method
- Preheat the oven to gas 3, 170ºC, fan 150ºC. Grease and line a 16 x 21cm (6 1/2 x 8 1/2in) square tin. In a bowl, combine the flour, a pinch of salt and the baking powder.
- In a large bowl, use an electric hand mixer to cream the butter and sugars until light and fluffy. Add the egg and vanilla and beat again until the mixture is smooth.
- Add the flour mixture and beat for another minute. Stir in the white chocolate and raspberries (do this gently so the berries don’t break up). Spread the dough into the prepared tin, sprinkle with the almonds (if using) and bake for 40 minutes. Leave to cool completely in the tin. Cover tightly with foil until you’re ready to cut into slices.
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