Raspberry Blondies With Cocoa Nibs Recipe
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20 minutes prep time
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40 minutes cook time
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Easy
Sweet white chocolate and sharp raspberries are the perfect backdrop to the bitter cocoa nibs in this blondie recipe.
Ingredients Serves: 16
- 165g unsalted butter, plus extra for greasing
- 250g light muscovado sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1/4 tsp fine salt
- 2 tsp baking powder
- 150g white chocolate, roughly chopped
- 4 tbsp cocoa nibs
- 100g raspberries
Method
- Grease and line a 20cm square tin. Preheat the oven to 180°C/160°C fan.
- In a small saucepan, melt the butter and sugar over a medium heat. Then increase the heat and cook for 2 minutes until slightly caramelised. Transfer to a large mixing bowl to cool.
- Once cool, stir through the eggs and vanilla extract, followed by the flour, salt and baking powder. Then fold through the chocolate and half of the cocoa nibs.
- Tip the mixture into the tin and scatter over the raspberries and remaining cocoa nibs.
- Bake for 35-40 minutes and leave to cool in the tin before slicing into 16 squares.
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You can also try scattering these brownies with freeze-dried raspberries instead.
