Do you ever have a moment when you just need something sweet and delicious to eat? It might be at the end of a fantastic meal, or at 2am in the morning, but when it strikes you better have something that will satisfy.
These Raspberry Blondies are the perfect antidote to that craving - because what can go wrong when you mix raspberries and white chocolate together?
1/2 Cup (125g) butter, chopped
240g White chocolate, chopped
3/4 Cup (180g) castor sugar
2 Tsp (10ml) vanilla extract
1 Cup (150g) flour
1 Cup (250ml) raspberries
Zest of a lemon
Icing sugar, to serve
Preheat oven to 180°C. Grease and line a 20cm square cake pan with baking paper.
Place butter and 2/3 of the chocolate into a saucepan and stir occasionally over a medium-low heat until melted and smooth.
Remove saucepan from heat.
Stir sugar and vanilla into chocolate mixture.
Add eggs and stir until combined.
Sift flour over mixture and stir until combined.
Add raspberries, lemon zest and the last of the chocolate and gently stir through mixture.
Pour into prepared cake pan.
Bake for 35 minutes or until set.
Cool blondie in pan.
Remove from pan, dust with icing sugar and cut into blocks.