You Need To Add These Raspberry & White Chocolate Blondie Bars To Your To-Bake-List
Because it’s a Bank Holiday. Because the weather isn’t so great. Because you.. well… do you ever really need an excuse to bake? We certainly do not. Which is why we are adding these delicious Raspberry and White Chocolate Blondie Bars to our to-bake-list ASAP. Created by Toby, better known as @thelittlefrenchkitchen and boy does he really knows his stuff because these babies are to die for. Toby has been a chef for over 17 years ranging from Michelin Star to Line Chef and now has turned his little squares on Instagram into a drool-worthy scene. Currently residing in France, food has always been a passion for Toby who adores the fresh markets; the language; the beautiful countryside which inspire many of his recipes. “Food has been a passion of mine for many years and I decided to create an account where I could share my recipes: the inspiration for the raspberry and white chocolate blondie bars came from when I was walking through the countryside one afternoon and I found a raspberry bush just full of beautiful raspberries - I picked as many as I could carry and went straight home to work on this recipe” and he has shared it with all of us, so you can bake yourself a little slice of the French countryside too.
@thelittlefrenchkitchen
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
Method
1. Pre-heat the oven to 150°C
2. In a heat-proof bowl, melt the chocolate chunks and butter in the microwave, stirring occasionally until fully combined.
3. Next crack two eggs in a separate bowl and whisk for 10 minutes using an electric hand mixer until pale and fluffy.
4. Then add the sugar and vanilla. Continue mixing for 1 minute.
5. Next add the chocolate and butter and mix for 2 minutes until well combined.
6. Sift in the flour and salt. Add 50 grams of raspberries and some broken pieces of white chocolate. Fold into the batter.
7. Pour the batter into the prepared tin and dot raspberry jam in and around the batter.
8. Using a knife swirl the jam into the blondie batter. Finish with the rest of the raspberries and chocolate chips on top.
9. Bake for 35-40 minutes or until the middle is just wobbly.
10. Cool completely then cut into squares
@thelittlefrenchkitchen
For more recipe inspiration visit thelittlefrenchkitchen.net