White Chocolate and Raspberry Blondies

INGREDIENTS

• 175 grams unsalted butter
• 225 grams light brown sugar
• 1 teaspoons vanilla extract
• 1 large egg
• 210 grams plain flour
• 150 grams Seed and Bean Raspberry & Vanilla White Chocolate, chopped
• 75 grams frozen raspberries

METHOD

• Preheat the oven to 160C fan. Grease and line an 8 inch square baking tin with grease proof paper.
• In a large pan, add the butter and melt on a low heat. Take off the heat, add the sugar and whisk until combined
• In a large mixing bowl, add the melted butter and sugar mix and allow to cool for 5-10 minutes.
• Add the egg and vanilla extract and mix until combined. Stir in flour and finally fold in chopped white chocolate and the frozen raspberries.
• Pour the batter in prepared tin. Bake for 30 minutes approx. Until a skewer comes out clean and the edges are golden.
• Allow the blondies to cool completely in the tin, then slice into 16 squares. Best kept refrigerated.