White Chocolate & Raspberry Blondies

Method

Is there a more iconic duo than white chocolate and raspberry? We'll wait.

Bringing together the creamy sweetness of Callebaut W2, the classic white chocolate, with the sharp fruitiness of raspberries, these blondies may just knock your favourite brownie recipe off the top spot!

How to Make White Chocolate & Raspberry Blondies:

1. Line a 30x20cm baking tray with parchment paper 
2. Gently melt the white chocolate and butter together in the microwave 
3. Simultaneously, whisk the eggs and sugar together, until light and fluffy 
4. Fold in the cooled chocolate and butter mix 
5. Fold in sieved flour 
6. Pour the mixture into the lined baking tray and spread evenly  
7. Bake at 165*C (Fan) for 40-50 minutes 
8. Remove from the oven, allowing to cool for 10 minutes before transferring to a cooling rack 
9. Once fully cooled, melt the White Compound Coating (40*C) and decorate the blondie  
10. Sprinkle the raspberries over the top and allow to set 
11. Once set, portion as desired 

Enjoyed this recipe? Make your next batch extra chocolatey by sprinkling Bakestable White Chocolate Chunks into the mixture. Or, why not serve your blondies warm from the oven with a spoonful of Colac Strawberry Sundae Topping and a scoop of vanilla ice cream, for the ultimate treat!