Raspberry ripple blondies
Raspberry ripple blondies
Subscribe to Sainsbury's magazineOur raspberry ripple blondies are packed with juicy raspberries and chunks of white chocolate, plus a delicious cheesecake swirl
Ingredients
For the raspberry ripple
- 100g raspberries
- 1 tbsp golden caster sugar
- 1 tsp lemon juice
For the cheesecake swirl
- 100g full-fat soft cheese
- 1 tbsp golden caster sugar
- 1 tbsp plain flour
- 1 medium egg
For the blondies
- 225g soft unsalted butter, plus extra for greasing
- 200g soft light brown sugar
- 100g golden caster sugar
- 150g white chocolate, chopped into small pieces
- 3 medium eggs
- 1 tsp vanilla extract
- 200g plain flour
- 1⁄2 tsp baking powder
- 50g raspberries, plus extra to serve
Step by step
The blondies keep for 5 days in the fridge (covered), or can be frozen for up to 1 month. Serve at room temperature.
Put the raspberry ripple ingredients in a small pan and simmer on a low heat until the raspberries burst and turn into a thick jam, about 8 minutes. Sieve into a clean bowl, discarding the seeds, and leave to cool. Grease and line a 20cm x 30cm brownie or traybake tin. Preheat the oven to 180°C, fan 160°C, gas 4.
Beat the cheesecake swirl ingredients together in a bowl with a whisk until smooth. Set aside at room temperature.
For the blondie mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a very low heat, continually stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to cool for 10 minutes.
Beat the eggs into the cooled mix, one at a time, mixing well each time before adding the next. Add the vanilla extract, then sift in the flour, baking powder and 1⁄4 tsp salt, and mix again until smooth. Fold in the remaining white chocolate pieces and the raspberries, then pour into the lined tin.
Spoon the cheesecake mixture over the blondie mix in the tin, and swirl randomly into the batter with a dessert spoon. Dollop on teaspoons of the raspberry ripple and swirl again, to marble into the cheesecake.
Bake for 30-35 minutes until the edges are crisp and the top is set. Cool completely in the tin before cutting into squares. Serve with more fresh raspberries if you wish.
