A perfect summer picnic indulgence. The under baking and leaving in the fridge overnight is the key part to the perfect gooey blondie!
(Makes 12 good size blondies)
INGREDIENTS
180g melted butter
225g brown sugar
2 large eggs
210g plain white flour
150g white chocolate chunks (Milkybar by Nestle in my favourite)
60g frozen raspberries
METHOD
Preheat oven to 180°C (350°F). Grease and line an 8 inch tin with parchment paper.
In a stand mixer or with a hand mixer, add the melted butter to the brown sugar until well combined. Add the eggs and mix well. Once you have a gooey consistency, slowly add the flour. Once all the ingredients are well mixed together, add the white chocolate chunks and carefully fold in the frozen raspberries so they don’t break. Pour the batter into the prepared tin
and smooth the surface.
Bake the blondies for around 25-30 minutes, you want them golden brown on top but also a little under baked and gooey in the middle.
Leave in the fridge for 8 hours or all night to set.
Cut and serve!
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