These Raspberry Blondies are really easy and delicious, definitely a lot easier than they look or taste! They’re based on my nutella brownies so they are also gluten free. I just swapped the nutella for melted white chocolate and decided to add some raspberries because white chocolate and raspberries are best friends and such a winning combination. While these are simple to make, here’s one way people might ruin everything: just make sure to melt the white chocolate slowly! Of dark, milk and white chocolate, white is definitely the most precious and likely to split and go mad. So just don’t rush it, put all the broken up white chocolate into a heat-proof bowl and sit it over a pan of BARELY simmering water. Make sure it’s not boiling and that the base of the bowl doesn’t touch the water. Otherwise it will split and look like scrambled egg siting in a puddle of oil – gross and unsalvageable!
As white chocolate is such a diva and an otherwise quick-and-easy, throw-everything-in-a-bowl recipe I would suggest making these in advance. The morning of the day you’re serving them would be best but do yourself a favour and just make them the night ahead. They’ll still be perfect. I served them up with my epic Pistachio and Matcha Ice-Cream, watch this space for that recipe!
- 400g white chocolate
- 3large eggs
- 1 pinch of sea salt flakes
- 100g ground almonds
- 125g raspberries
- Place the broken up white chocolate in a heat-proof bowl and sit it over a pan of barely simmering water. This needs to melt slowly and the bottom of the bowl should not touch the surface of the water.
- As that's melting, line an 8 x 8 inch baking tin with parchment. Add 3 large eggs to a mixing bowl and beat them until combined.
- Once the chocolate has melted, add a pinch of sea salt flakes and the ground almonds and mix to combine.
- Pour the chocolate and almond mixture into the beaten egg and mix to combine.
- Pour the mixture into the prepared baking tray, pushing it out into all the corners.
- Dot the batter with the fresh raspberries, pushing them into the batter.
- Transfer to a preheated oven at 180 degrees celsius and bake for 30 minutes.
- Then take them out and let them cool completely before removing them from their tin, folding back the parchment and dividing into 9 pieces and serve.