Ingredients
• ½ cup (125g) butter, chopped
• 240g white chocolate, chopped
• ¾ cup (180g) castor sugar
• 2 tsp (10ml) vanilla extract
• 2 eggs
• 1 cup (150g) flour
• 1 cup (250ml) raspberries
• Zest of a lemon
• Icing sugar, to serve
Preparation method
- Preheat oven to 180°C.
- Grease and line a 20cm square cake pan with baking paper.
- Place butter and ⅔ of the chocolate into a saucepan, and stir occasionally over a medium-low heat until melted and smooth.
- Remove saucepan from heat.
- Stir sugar and vanilla into chocolate mixture.
- Add eggs, and stir until combined.
- Sift flour over mixture and stir until combined.
- Add raspberries, lemon zest and the last of the chocolate, and gently stir through mixture.
- Pour into prepared cake pan.
- Bake for 35 minutes, or until set.
- Cool blondie in pan.
- Remove from pan, dust with icing sugar and cut into blocks.