Chewy caramel blondies filled with white chocolate chunks and fresh raspberries, finished with a drizzle of white chocolate.
250g light brown sugar
170g self-raising flour
2 medium eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter,
170g white chocolate chunks/chips
170g fresh raspberries
Preheat oven to 180°C and line a 23cm square baking tray with greaseproof paper.
Melt the butter until it turns to liquid. Add the light brown sugar and mix until combined.
Add the eggs and vanilla extract and mix. Fold in the flour.
Now add 150g of the white chocolate chunks and raspberries and fold everything together until combined.
Transfer the mixture to your prepared baking tray and smooth out the top. Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Leave to completely cool in the baking tin.
Once the blondies have cooled, melt the remaining 20g of white chocolate and drizzle all over. Slice into 12 and serve.