Raspberry Blondies à la Dinner du Jour

Joanna Schaffalitzky — 

Prepartion Time
Total Time

This is the first of the two blondie recipes that I baked last Sunday. This is Dinner du Jour's recipe only with raspberries instead of the pecans and chocolate chips of the original.

These came out slightly thicker than I had intended due to the baking tray snafu I mentioned and were made with frozen raspberries that I stirred into the mixture while they were still solid.

My mum has reported that these become nicely caramelly the next day, so they would be worth making in advance. But whether you eat them straight out of the pan or leisurely the next day, enjoy!

Butter (or margarine)
Brown Sugar
Baking Powder
1 tsp
¾ tsp
Bicarbonate of Soda
¼ tsp
Vanilla Essence
2 tsps
Raspberries (frozen weight)
Other Requirements

Large glass bowl, saucepan, spatula, mixer and a Swiss roll pan or other deep baking tray

Preheat the oven to 180°C and grease your baking pan. I know I've mentioned this before, but I like to use old butter papers to grease things, they're so handy!

Measure out the butter into a glass bowl that is large enough to make the blondie batter in and place over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. Leave the butter to melt.

While the butter is melting measure out the brown sugar into a bowl and leave to one side. Measure out the flour.

Add the baking powder, salt and bicarbonate of soda to the flour and leave to one side with the brown sugar.

By now the butter should be completely melted. Take the melted butter off the heat, add the brown sugar and whisk together.

Once the butter is thoroughly blended with the butter, add the vanilla essence and eggs and whisk again. If you're not a big fan of vanilla you could leave it out or cut it down to just 1 tsp. Personally, I loved the flavour it gave.

Again, whisk everything together until they are well mixed. Then add a small amount of flour to the mixture and blend. Repeat these steps until all the flour is mixed in.

Add the frozen raspberries and fold them into the blondie mixture.

Pour the mixture into your greased pan and put in the oven to bake.

They should take between 25 - 35 minutes to bake depending on the depth of the pan you have them in. If they look like they will get singed on top, cover with a sheet of tinfoil. They blondies are down when a skewer comes out with small crumbs on it.

Remove the blondies from the oven once done and allow to cool for 5 mins before cutting them into squares.

Eat them straight away!


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