Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Raspberry and White Chocolate “Blondies”

Nibbles
5
Cooking time: 
30-45 minutes
Serves: 
12-14
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 
  • 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
Equipment: 
  • Large bowl
  • Sieve
  • Baking parchment OR Greaseproof paper
Method: 
  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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