ENGLISH RECIPE.

Raspberry white chocolate blondies! These cool raspberry blondies are the ultimate spring recipe. Sweet, sour, soft and full of the flavor of the season. I made these blondies in collaboration with Driscoll’s, a company that has been selling top quality red fruit worldwide for years. The recipe can therefore be read in both Dutch and English in this post.

Have you ever eaten really delicious brownies? The blondie is its sister, but with white ‘chocolate’ and often supplemented with nuts and fruit. It is a soft cake that contains relatively little flour. This makes the blondie buttery soft and melts in your mouth. Really a joy to eat.

Ingredients:

  • 200 grams all purpose flour
  • Pinch of salt
  • 160 grams of butter (plantbased or real butter)
  • 2 eggs
  • 100 grams of white sugar (or sugar substitute)
  • 100 grams of brown sugar (or sugar substitute)
  • 125 grams raspberries from Driscoll’s
  • 200 grams white chocolate
  • 1 tsp vanilla extract

Start by melting the butter in the microwave or in a saucepan. Then combine the melted butter with both sugars. The brown and the vanilla sugar. Do you use normal sugar? Then use 140 grams of granulated sugar and 30 grams of brown caster sugar. Beat these two together and add the eggs. As the last wet ingredient, add vanilla extract.

I chose white chocolate and raspberries in this blondies recipe. But you can easily exchange this for example, blueberries and milk chocolate or white chocolate with blackberries. So adapt it to your own taste. In my experience, that always makes baking the most fun 🙂

Chop the chocolate bar into coarse pieces. Also save some pieces for later. Add the Driscoll’s raspberries whole to your blondies batter. Also keep some of this fruit aside for later.

Spoon the batter into a baking tin lined with baking paper and press the reserved chocolate and raspberry pieces into the batter. Bake the blondies at 180 degrees for about 25 minutes. It is possible that your oven takes a little longer. check the blondies at 25 minutes. If they are visibly not yet firm enough, bake for a maximum of 5 minutes further (total baking time of 30 minutes).

Don’t be alarmed if you take the raspberry blondies out of the oven and they still seem very ‘wet’. They’re done! Wait until the blondies have cooled completely (difficult I know…) before removing them from the mold or cutting them. After they have cooled completely, you can cut them into pieces with a sharp knife.

Save this recipe and bake these blondies this spring! You won’t regret it.