These Dark Chocolate Raspberry Blondies are the best mix of rich dark chocolate and juicy fresh raspberries. If you want to try a different version then leave out the raspberries and make a delicious batch of dark chocolate blondies.
200gdark chocolate chips(or dark chocolate bar roughly chopped)
250graspberries
Instructions
Preheat the oven to 180ºC / 350°F / Gas Mark 4.
Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
Gently melt the butter in 10 second bursts in the microwave.
Add the brown sugar and the caster sugar to a bowl.
Add the butter to the sugar.
Mix together until combined.
Stir in the three eggs. (Photographed before I added the third in)
Mix together until the eggs are combined.
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Stir in the dark chocolate chips, or roughly chopped dark chocolate bar.
Add the blondie mixture to the prepared cake pan and level it off.
Gently stir in the raspberries. Leave a few to stud along the top before baking.
Bake for 30 minutes and until the top feels set to the touch and is light brown colour.
Allow the blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
Video
Notes
•Store your blondies in an airtight container. They should last for up to 5 days if you don't eat them all first.•Blondies freeze really well. Once they are cooked wrap them up in cling film or pop in an airtight container and store them for up to 3 months. Leave them at room temperature to defrost when you're ready to enjoy them. You can also pop them into a medium warm oven to warm them up.•What else can I add to the blondies? Well there are so many things you can mix into them. I would suggest your favourite chocolate chips, dried fruits, nuts or even your favourite candy bar.