TODAY’S RECIPE: Cassie’s raspberry ripple blondies

INDULGENT dessert bars.

Serves: 12-16.

Ingredients

150g raspberries

200g light brown soft sugar, plus

1 tsp 225g unsalted butter, plus extra for tin

100g caster sugar

200g plain flour

½ tsp baking power

3 medium eggs

1 tsp vanilla extract

125g dark chocolate

125g white chocolate

Method

1 Tip most raspberries into saucepan with 1 tsp brown sugar and 2 tsp water. Cook until jammy. Set aside. Melt butter in another saucepan. Tip in both sugars and cook until bubbling. Leave to cool for ten minutes. 2 Combine flour, baking powder and pinch of salt. Butter 20cm x 30cm tin and line with baking parchment. Heat oven to 180c/160c fan/ gas 4. Pour wet ingredients into dry, add eggs and vanilla, and mix well. Scatter over chocolate chunks and fold to combine. Pour into tin, dot over raspberry compote and then use a skewer to swirl through batter. Scatter over reserved raspberries, bake for 40 minutes until set with gooey centre. Leave to cool before cutting into squares.

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