Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Raspberry and White Chocolate “Blondies”

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 200g (7 oz) white chocolate, chopped
  • 115g (4 oz) Stork tub, melted
  • 2 medium eggs
  • 115g (4 oz) caster sugar
  • 125g (4 ½ oz) plain flour
  • 115g (4 oz) fresh raspberries
  • Large bowl
  • Sieve
  • Baking parchment OR Greaseproof paper
  1. Preheat oven to 190°C, 170°C fan, Gas 5.
  2. Add half the chocolate to the melted Stork and stir until melted.
  3. In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.
  4. Sieve the flour and add to the eggs with the chocolate mixture. Fold in gently until smooth.
  5. Stir in half the remaining chocolate and half the fruit.
  6. Carefully pour into a 18cm (7 inch) square tin, lined with baking parchment or greaseproof paper brushed with oil.
  7. Sprinkle remaining chocolate and fruit on top.
  8. Bake in a preheated oven for 35-45 minutes.
  9. Leave to cool before cutting into squares.

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