Recipes: Raspberry & white chocolate blondies

A scattering of summer berries gives these teatime treats a gorgeous fruity tang

Ingredients

• 200g unsalted butter , plus extra for the tin
• 150g white chocolate , roughly chopped
• 300g light muscovado sugar
• 3 large eggs
• 200g plain flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 125g raspberries

  

  1. Heat oven to 180C/fan 160C/gas 4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
  2. Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
  3. Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.

  Per serving

  296 kcalories, protein 3,7g, carbohydrate 37g, fat 15,8 g, saturated fat 9,3g, fibre 0,6g, salt 0,17 g