Rheanna’s famous White Chocolate and Raspberry Blondie

This week we take a break from our usual legal blog posts and invite you to try this absolutely divine blondie for yourself! Rheanna made this for us last week and had us all asking for the recipe so we thought we best share with you all.

INGREDIENTS

·     170 grams butter, melted

·   1 and 1/4 cup brown sugar

·     2 teaspoons vanilla extract

·     1 large egg

·     1 and 3/4 cups plain flour or all purpose flour 

·     1 cup white chocolate, roughly chopped into chunks

·     1/2 cup fresh or frozen raspberries*

INSTRUCTIONS

Preheat oven to 180 c standard / 160 c fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.

In a large mixing bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and stir.

Add the egg and mix until combined. Stir in flour and white chocolate chunks. Fold in the frozen raspberries. Pour the batter in prepared tin, smooth the top and place in the oven.

Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.

NOTES

Raspberries: you can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.