Raspberry, Almond & White Chocolate Blondies

I probably just had my favourite weekend. My favourite person in the whole entire world came to stay, (sorry Gavin 😉 ) my nephew George. Yes, he was George a few months before Prince George was George!

George is the chattiest, cutest, loveliest, most adorable, well-mannered, hilarious little two year old in the whole wide world. I never thought I could love a little person as much as I love him.

George also came bearing gifts; freshly picked raspberries from Linby (Nottinghamshire). As we are slowly nearing the end of the strawberry and raspberry season here in England, they were ripe and ready to munch on.

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Over the past few weeks I’ve made some crackin’ fruit related baking goodies: Strawberry n’ Cream Muffins, Strawberry & White Chocolate Shortbread, Extra Thick Strawberry Buttermilk Pancakes and Jumbo Raspberry Chocolate Muffins.

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So I’m thinking, hmmmm, what have I not made in a while….. BROWNIES! Or rather, BLONDIES! I’m a little obsessed with white chocolate at the moment, so these really have tipped me off the edge.

I’ve been in a blondie coma for approximately 3 days now.

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Simple to make, with a wonderful cake-y flavour yet moist brownie texture, these are heavenly. The almonds create a lovely crunch and subtle nutty flavour, you can’t really say no.

Enjoy!

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Raspberry, Almond & White Chocolate Blondies (makes around 20)

200g self-raising flour

Pinch of salt

200g caster sugar

200g unsalted butter, softened

3 eggs

30g flaked almonds (I crushed them a little)

150g white chocolate chunks

150g raspberries

1 tsp vanilla extract

  1. Preheat the oven to 160 degrees and grease your baking tin
  2. Sift the flour and salt into a small bowl and set aside
  3. Cream the butter and sugar together until light and fluffy
  4. Gradually add one egg at a time along with a spoonful of flour
  5. Add the remaining flour and vanilla extract, until fully combined
  6. Gently fold in the almonds, white chocolate and raspberries – don’t be afraid of the mixture going pink and streaky from the raspberries – this adds to the appearance!
  7. Spoon into your tray and bake in the oven for around minutes
  8. Cool on a wire rack and then remove from tin – ENJOY!

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