Another recipe for you today. I tried these out a while ago and they went down an utter treat. I think now it’s July generally we don’t like to eat a lot of heavy things but I think there’s always room for chocolate. Always. In this instance I was trying to think of an appropriate recipe and I came across blondies. Not too much chocolate, plus it ha raspberries in it which I think just lightens the dish and, more importantly, counts as one of your five a day.
You could use any fruit in these because they all work really well so it’s pretty hard to go wrong on these.
150g white chocolate, cut into chunks
300g caster sugar
200g gluten free plain flour
1. Begin by preheating your oven to 180 degrees and line your baking tray with parchment.
2. Melt your butter in a saucepan, do this until the butter begins to turn golden brown and has a biscuit, rich smell. Remove from the heat and cool for around 5 minutes before placing 75g of your white chocolate into the pan to melt in the residual heat.
3. Either using electric beaters or a mixer, beat together your eggs and sugar until you’re left with a thick and pale consistency.
4. Tip in your flour, remaining chocolate chunks and your buttery chocolate mixture and gently fold with a metal spoon until everything is incorporated.
5. Tip this into your prepared tin and scatter over your raspberries. Gently press these into the batter. Place in the oven for 40 minutes or until it’s nicely risen and has a golden topping.
Mine took a whole lot longer than 40 minutes. I think it’s definitely important to not buy cooking chocolate. This kind of chocolate makes my blood boil because it can really altar the overall look of your bake. As you can tell, unfortunately cooking chocolate was used.
Luckily these still taste amazingly good and you leave your seat with a small sugar high after eating. What more could you want?