This is the second of the two blondie recipes that I baked last Sunday. This is Stitch and Bear's recipe, this time with the raspberries replacing the chocolate and dried cranberries of the original.
The fresh raspberries were in this set of blondies. They had more flavour than the frozen ones (though that's probably partly due to the amount of time the frozen ones had spent in the freezer).
These were better eaten the day we baked them as they lost some of the crispness on the second day. However, the Beau's kids thought that these were the best of the two, as they had more of a brownie-like texture than the other version.
This recipe may give you a little déjà vu after the last one.
Preheat the oven to 180°C and grease your baking pan.
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. Measure out the flour into a seperate bowl and leave to one side. Break the egg into yet another bowl and beat it, leave this to one side too.
The butter should now be completely melted. Take the it off the heat, add the brown sugar and whisk together.
Once well mixed, add the vanilla essence and beaten egg and whisk together thoroughly.
This time add all the flour at once and the pinch of salt. Mix together with the blender, slowly as first, so you don't get a big cloud of flour.
When the flour is all mixed in, pour the batter into the greased baking tray.
Make sure the mixture is evenly spread oven the pan and sprinkle with the fresh raspberries. Place in the oven and bake for 20 - 25 mins.
When cooked, a skewer should come out from the blondies with a small coating of crumbs. Leave them to cool for 5 minutes and then cut into squares.
Enjoy in the sunshine.