Our highly requested recipe is finally here! The heavenly combination of tangy raspberries and creamy Milkybar® white chocolate will make these blondies your new go-to.
Serving : 32
Each serving contains:
of an adult’s Reference Intake (RI)*
Energy per 100g:1626kJ/387kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 200g buttery baking spread
- 250g light soft brown sugar
- 150g Milkybar
- 2 medium eggs
- 300g plain flour
- 1 tsp baking powder
- 150g fresh raspberries
Tips to involve little Farmers
Little bakers will love pushing the raspberries into the mixture!
Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C
Melt the baking spread, 125g of the sugar and 75g white chocolate in a pan over a low heat. Stirring continuously, increase to a medium-low heat until the mixture thickens to a caramel texture. Remove from heat.
Meanwhile, whisk the eggs, and remaining 125g sugar in a large bowl until frothy. Add in the white chocolate caramel mixture and beat until smooth. Stir in the flour and baking powder then add the remaining 75g chocolate.
Pour into a greased and lined tin, then place the raspberries on top, pushing some down into the mixture.
Bake for 30-35 mins until golden brown on top, and gooey in the centre. Cool completely before serving.