Blondie Brownies with Raspberries
By Cook with Lisa
Published on 18 April 2022
Rich, 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
1 hrTotal time
30 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 1
Preheat the oven to 375°f, gas mark 5, 190°CStep 2
Line a muffin case with 12 muffin cakes casesStep 3
Melt the butter over a gentle heat, then leave to coolStep 4
Separate the white chocolate, finely chop 80g and 20g in small cubesStep 5
Add the sugar to the cooled butter, and mix together by handStep 6
Crack the eggs into a large mixing bowl, and beat until smooth, then add the sugar mixture together with the vanilla extractStep 7
Stir well with a wooden spoon for 1 minute until completely mixedStep 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 evenlyStep 11
Add the small squares of white chocolate and then place two raspberries on top of each brownieStep 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 minutesStep 13
Leave to cool in the muffin case for 5 minutes then remove to a wire rack