Try this classic recipe for your fundraising bake sale.
Nothing beats a classic treat made with love! These raspberry and white chocolate blondies are baked to perfection. Why not hold your own bake sale for CAP and help us reach our fundraising goal one delicious bite at a time?
Celine from CAP tried and tested this recipe, look at how great they turned out!
Ingredients list
- 1¾ cup (220 g) all-purpose flour
- ¾ cup (158 g) butter, melted, (vegan or regular)
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs
- ½ tablespoon vanilla extract
- ¾ teaspoon salt
- ⅔ cup (124 g) white chocolate chips
- ¾ cup (112 g) raspberries
Step-by-step instructions
Preparation
- Heat the oven: Start by preheating your oven to 180°C (350°F).
- Prep the pan: Line an 8×8‑inch square baking tin with parchment paper. Leave a little bit of overhang on the edges—this will help you lift the blondies out later!
Mixing the batter
- Cream the base: In a large, microwave-safe bowl, melt your butter. Whisk in the brown and white sugars vigorously until the mixture is thick, glossy and starts to pull away from the bowl’s edges.
- Combine wet ingredients: Add the eggs and vanilla extract. Whisk until the batter is smooth and well-incorporated.
- Fold in dry ingredients: Gently stir in the flour and a pinch of salt. Mix just until the white streaks of flour disappear—be careful not to overmix!
- The mix-ins: Carefully fold in your chopped white chocolate and fresh raspberries so they are evenly distributed.
Baking and cooling
- Bake: Spread the batter evenly into your prepared tin. Bake for 25–35 minutes. You’re looking for a golden top and a toothpick that comes out with just a few moist crumbs attached.
- Set: Patience is key! Let the blondies cool completely in the pan. Once cold, use the parchment paper handles to lift them out and slice them into squares.
