Ingredients
115g unsalted butter
225g white chocolate, broken into chunks
2 large eggs
70g granulated sugar
2 tsp vanilla extract
155g plain flour
1 tsp salt
100g fresh raspberries
100g white chocolate chips for the topping
70g raspberry jam
8 X 8 Baking tin lined with parchment paper.
Instructions
Heat the oven to 150°C
In a heat proof bowl melt the chocolate chunks and butter in the microwave, stirring occasionally until fully combined.
Next crack two eggs in a separate bowl and whisk for 10 minutes using an electric hand mixer until pale and fluffy.
Then add the sugar and vanilla. Continue mixing for 1 minute.
Next add the chocolate & butter and mix for 2 minutes until well combined.
Sift in the flour and salt. add 50 grams of raspberries and some broken pieces of white chocolate. Fold into the batter.
Pour the batter into the prepared tin and dot raspberry jam in and around the batter.
Using a knife swirl the jam into the blondie batter. Finish with the rest of the raspberries and chocolate chips on top.
Bake for 35-40 minutes or until the middle is just wobbly.
Cool completely then cut into squares
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