Cassie’s raspberry ripple blondies, p12
A sweet traybake is always my go-to when I’m asked to bring a dish to a party. Easy to transport and portion, they’re usually a hit with all ages, so a simple traybake never disappoints. Brownies are always a favourite, but for something a little different, I like to bake a tray of their golden cousins, blondies. Without the hit of bitter cocoa you’d normally get with a brownie, I sometimes find blondies too sweet. But, a ripple of sharp raspberry purée helps ensure these blondies are perfectly balanced.
SERVES 12 16 PREP 20 mins plus cooling COOK 50 mins EASY V
150g fresh or frozen raspberries 200g light brown soft sugar,
plus 1 tsp
225g unsalted butter, plus a little
extra for the tin
100g caster sugar
200g plain lour
1/2 tsp baking power
3 medium eggs
1 tsp vanilla extract
125g dark chocolate, chopped
into chunks
125g white chocolate, chopped
into chunks
1 Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter.
2 Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
3 Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a
20 x 30cm tin and line with baking parchment. Heat the oven to 180C/ 160C fan/gas 4.
4 Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled eect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.
PER SERVING 329 kcals • fat 18g • saturates 11g •
carbs 36g • sugars 25g • ibre 2g • protein 4g
salt 0.4g
ABOUT CASSIE Our food director Cassie trained as a chef at Leiths School of Food and Wine and has since created hundreds of recipes at Good Food. She has a passion for creating easy family meals and special bakes.
@cassiecooks
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