Milkybar Raspberry Blondies
Our highly requested recipe is finally here! The heavenly combination of tangy raspberries and creamy Milkybar® white chocolate will make these blondies your new go-to.
Serving : 32
Each serving contains:
516kJ
123kcal
4.8g
1.7g
10.2g
0.14g
of an adult’s Reference Intake (RI)*
Energy per 100g:1626kJ/387kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- 200g buttery baking spread
- 250g light soft brown sugar
- 150g Milkybar
- 2 medium eggs
- 300g plain flour
- 1 tsp baking powder
- 150g fresh raspberries
Tips to involve little Farmers
Little bakers will love pushing the raspberries into the mixture!
Recipe
-
1
Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C
-
2
Melt the baking spread, 125g of the sugar and 75g white chocolate in a pan over a low heat. Stirring continuously, increase to a medium-low heat until the mixture thickens to a caramel texture. Remove from heat.
-
3
Meanwhile, whisk the eggs, and remaining 125g sugar in a large bowl until frothy. Add in the white chocolate caramel mixture and beat until smooth. Stir in the flour and baking powder then add the remaining 75g chocolate.
-
4
Pour into a greased and lined tin, then place the raspberries on top, pushing some down into the mixture.
-
5
Bake for 30-35 mins until golden brown on top, and gooey in the centre. Cool completely before serving.
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