Extra Fudgy White Chocolate and Raspberry Blondies

These White Chocolate and Raspberry Blondies are super fudgy and bursting with white chocolate chips and swirled with raspberry jam.

Course Sweet Treats

Cuisine Australian

Total Time 50

Servings

Calories 259kcal

Preheat oven to 170c.
Grease and line a 20cm x 20cm (8" x 8") baking tin and set aside.
Place butter in a large bowl and melt in the microwave.
200 g salted butter
Add white sugar, brown sugar and vanilla to butter and mix to combine.
120 g white sugar, 120 g light brown sugar, 1 teaspoon vanilla
Add eggs and mix until combined.
3 eggs
Then add plain flour and corn flour and mix until combined.
275 g plain/all purpose flour, 1 tablespoon corn flour/corn starch
Mix in white chocolate chips.
150 g white chocolate chips
Pour batter in prepared tin and dollop jam on top of the batter.
100 g raspberry jam
Run the blade of a knife through the jam to create swirls in the batter.
Bake for 22 - 25 minutes or until edges are starting to brown and the center is set but still has a slight wobble.
Allow to rest for 2 - 3 hours then slice.

The secret to a soft, dense, lusciously thick blondie is under baking and resting time. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
If you try and cut them too early you will have a bit of a mess!
When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
If the edges are browning too quickly you can cover the tin in aluminium foil.
The corn flour helps to give these raspberry blondies their dense, fudgy texture.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Calories: 259kcal