I'm not going to lie to you. I didn't make these today. I actually made these last week...but it doesn't change a thing I don't think! I recently got a new brownie tin so I was really excited to start making some traybakes. My family love traybakes because they are so dainty, they can just pick one up and off they go!
Recipe (Adapted from a Recipe Card)
200g White Chocolate, chopped (or to make life simpler, chocolate chips work well too!)
110g Caster Sugar
130g Plain Flour
120g Fresh Raspberries
100g Flaked Almonds (entirely optional)
Pre-heat the oven to 190 Degrees Celsius/Gas Mark 5 and line your brownie tin with greaseproof paper.
On a low heat, melt the butter and HALF the chocolate until melted. In a separate bowl, whisk together the eggs and sugar until thick and golden. Sieve in the flour, add the chocolate butter mixture and fold together. Add the raspberries, remaining chocolate and the almonds (if using). Mix together and pour into your prepared tin. Bake for 30-35 minutes or until a golden crust appears.
Cut into squares (approximately 16) and cool in the tin. These blondies will give you 2 days of happiness!
These didn't last very long in our household! As you can tell, 2 were sneakily taken before I even got my camera out! You can try varying the recipe to suit your tastes but there is something about white chocolate and raspberries that bring out the summery side in me!