For the blondies
- 225g butter
- 150g white chocolate
- 300g caster sugar
- 3 eggs
- 1 tsp rosewater
- 300g plain flour
- 100g raspberries
- 50g raspberries
- 50g white chocolate
Preheat the oven to 180°C (160°C fan/gas mark 4), and line a shallow 25cm x 22cm baking tin.
Place the butter, white chocolate and sugar into a pan over a low heat. Stirring regularly, gently melt until combined, then allow to cool for 5–10 minutes.
Once cooled slightly, add the eggs one by one, followed by the rosewater, and mix thoroughly.
Next, fold in the flour until combined. Fold through the raspberries until rippled through the mix.
Pour the blondie mix into a lined tray and top with the remaining raspberries and white chocolate. Use a spoon to gently swirl through the mix.
Place in the preheated oven for 35–45 minutes, until the top is golden and just set.
Remove from the oven and allow to cool before cutting.
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