A light alternative to the brownie, these blondies are sweet, buttery and fudgy with tart bursts of raspberries and meringue in every bite! A gorgeous treat to keep you going through the cold months!
A big thank you to Mariam Aly for creating these mouthwatering blondies for us! Make sure you pop over to her Instagram for more of her delicious bakes.
INGREDIENTS:
For the blondie:
• 195g plain flour
• ½ tsp baking powder
• A pinch of salt
• 170g unsalted butter, melted
• 225g light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 110g white chocolate chunks
• 75g fresh raspberries
For the topping
• 4 Flower and Raspberry Meringue Bites, roughly chopped
• 6 Flower and White Chocolate and Raspberry Meringue drops, cut in half
• 70g white chocolate, melted
Makes: 16 squares
Method:
1. Preheat your oven to 180 °C (350 °F).
2. Prepare a 9-inch (23 cm) square baking tray. To prepare your tray, lightly butter it and line with greaseproof paper, making sure to leave an overhang so you can easily lift the blondies out of the tray when they’re done. Set aside.
3. In a large bowl add the melted butter and the brown sugar followed by the egg and vanilla extract. Whisk the mixture until fully combined.
4. In a separate bowl whisk the flour, baking powder and salt.
5. Add the flour mixture to the wet mixture and whisk until fully combined.
6. Finally, gently fold in the raspberries and white chocolate chunks.
7. Pour the mix into the prepared cake tray and bake for 20-24 minutes or until a knife inserted into the centre comes out mostly clean (a couple of cooked crumbs are ok!) and allow to cool.
9. Allow the chocolate to set before slicing into 16 squares. Enjoy!
8. To decorate the blondies, drizzle with half of the melted white chocolate followed by a scattering of chopped Raspberry Meringue Bites and Meringue Drops. Finish with a drizzle of the remaining white chocolate.
