Blondie Brownies with Raspberries
By Cook with LisaRich, delecatable, gooey and warming are but a few words to describe these brownies! They are great on their own or warmed and served with ice cream as a dessert.Time and servings
Ingredients
10 total- 1 tsp of baking powder
- 200 g of plain flour, sifted
- 115 g of unsalted butter, melted
- 200 g of soft light brown sugar, sifted
- 2 large eggs, beaten
- 0.25 tsp of bicarbonate of soda
- 0.25 tsp of table salt
- 100 g of white chocolate, 20g small squares and 80g finely chopped
- 1 tsp of vanilla extract
- 24 raspberries, to garnish
Method
13 stepsStep 1
Preheat the oven to 375°f, gas mark 5, 190°C
Step 2
Line a muffin case with 12 muffin cakes cases
Step 3
Melt the butter over a gentle heat, then leave to cool
Step 4
Separate the white chocolate, finely chop 80g and 20g in small cubes
Step 5
Add the sugar to the cooled butter, and mix together by hand
Step 6
Crack the eggs into a large mixing bowl, and beat until smooth, then add the sugar mixture together with the vanilla extract
Step 7
Stir well with a wooden spoon for 1 minute until completely mixed
Step 8
Add the sifted flour, salt, bicarbonate of soda and baking powder, mix until all the dry mixture is incorporated (should look like a cookie dough)!
Step 9
Add the finely chopped white chocolate (holding back the small squares)
Step 10
Pour the mixture into a piping bag, then distribute the mixture evenly
Step 11
Add the small squares of white chocolate and then place two raspberries on top of each brownie
Step 12
Bake in the preheated oven for about 25-30 minutes, until just risen around the edge and with a papery crust, you should be able to detect a slight wobble under the crust, if you prefer more gooey texture then remove at 25 minutes, if you would like them more cakey leave for 30 minutes
Step 13
Leave to cool in the muffin case for 5 minutes then remove to a wire rack