Raspberry Blondies

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate.

This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

Raspberry Blondies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

• 125 g butter. Baking block also works, but nothing out of a tub, or they won't have the fudgy texture.

• 200g white chocolate

• 250g plain flour

• 1/4 tsp baking powder

• 4 large eggs

• 385g sugar. Caster or golden caster work well, light brown soft sugar gives a fudgier texture.

• 1 tsp vanilla paste

• Freeze-dried raspberries, a handful - they weigh NOTHING so just measure with your heart

Method:

1. Line the baking tray with parchment. No need to do this if you're using a foil tray.

2. Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.

3. Preheat the oven to 130C if you have a fan oven, otherwise 150C/F or gas mark 2.

4. In a large bowl, whisk together the eggs and sugar with the vanilla extract, until very light and frothy.

5. Sift together the flour and baking powder until well mixed.

6. Fold together both 'wet' bowls, then gently fold in the dry ingredients.

7. Pour into the baking tray and level out with a spatula or the back of a spoon. They don't need to be perfectly flat - let them have a bit of personality. Sprinkle over loads of freeze-dried raspberries and swirl them in.

8. Bake for 50 minutes. Put a sharp knife into the middle - it shouldn't look liquid inside, but should be starting to solidify. They will continue to cook under their own heat when you take them out of the oven.

9. Leave to cool completely, then chill overnight in the fridge before slicing.

These will keep for about a week in an airtight container.