White Chocolate and Raspberry Blondies

Truvia

Prep Time

25 minutes

Cook Time

30 minutes

Serving size

Calories

N/A

1.
Preheat your oven to 180°C (160°C fan). Lightly grease and line a shallow 20cm (8") square tin.
2.
Gently melt the butter before setting aside whilst you continue with the next stage.
3.
Break the eggs into a large bowl and add the Truvia for Baking Caster and vanilla. Using an electric mixer whisk together on a high speed for a few minutes until the mixture looks thick, creamy and paler in colour. This may take a 3-5 minutes depending on the powder of your mixer.
4.
Slowly add the melted butter a little at a time and gently fold together using a rubber spatula or a large metal spoon.
5.
Sift in the plain flour and again gently fold in until just combined. Finally add the white chocolate and half of the raspberries before folding again.
6.
Pour the mixture into the prepared tin and sprinkle over the remaining raspberries. Push them gently half in so they stick but don’t worry they will sink down a little once in the oven. Bake for 30-35 mins or until the middle no longer wobbles if the tin is gently shaken.
7.
Leave in the tin on a cooling rack until completely cool before removing from the tin and cutting into 16 squares and enjoying.

Don’t worry if the melted butter looks like it isn’t combining at first, as soon as you add the flour and remaining ingredients it will all come together better. It is better to only just ensure ingredients are combined and not overmix.
Be careful not to overheat the butter when melting in step 2 or it may start to split the mixture when added.
Use fresh raspberries for this recipe if possible – frozen raspberries will give out extra moisture when they defrost and may affect the bake time or texture of finished blondie.
If you can’t get hold of white chocolate chunks you could also use a white chocolate bar and cut into small ‘chunks’ which will work just as well.

White Chocolate and Raspberry Blondies

Prep Time: 25 minutes
Cook Time: 30 minutes
Serving size: 16
Calories: N/A

1.
Preheat your oven to 180°C (160°C fan). Lightly grease and line a shallow 20cm (8") square tin.
2.
Gently melt the butter before setting aside whilst you continue with the next stage.
3.
Break the eggs into a large bowl and add the Truvia for Baking Caster and vanilla. Using an electric mixer whisk together on a high speed for a few minutes until the mixture looks thick, creamy and paler in colour. This may take a 3-5 minutes depending on the powder of your mixer.
4.
Slowly add the melted butter a little at a time and gently fold together using a rubber spatula or a large metal spoon.
5.
Sift in the plain flour and again gently fold in until just combined. Finally add the white chocolate and half of the raspberries before folding again.
6.
Pour the mixture into the prepared tin and sprinkle over the remaining raspberries. Push them gently half in so they stick but don’t worry they will sink down a little once in the oven. Bake for 30-35 mins or until the middle no longer wobbles if the tin is gently shaken.
7.
Leave in the tin on a cooling rack until completely cool before removing from the tin and cutting into 16 squares and enjoying.

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