As a final farewell (and good riddance) to the summer and, hopefully, this dreadful heat wave I decided to utilise the final batch of raspberries I had stashed in the freezer and whip up some raspberry blondies. For a touch of luxury I used my last bars of Lindt Touch of Vanilla white chocolate, flecked with tiny vanilla seeds it took all of my will power not to just eat it straight out of the packet.
These are so lovely, the slight burning of the butter adds a delicious caramel flavour and the vanilla chocolate is so delicate. Studded with crimson raspberries these blondies are perfect to see off the sun. So, bake some blondies, enjoy the last of the heat and prepare your scarves and hats for the forthcoming chill. Hurrah!
Raspberry & White Chocolate Blondies
(from BBC Good Food Magazine)
Ingredients:
200g unsalted butter , plus extra for the tin
150g white chocolate , roughly chopped
300g light muscovado sugar
3 large free range eggs
200g plain flour
¼ tsp table salt
1 tsp vanilla extract
125g raspberries
Method:
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.
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.
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.
