2011 Cooking Club Week 3: Raspberry and Pecan Blondies

For anybody who doesn't know, blondies are just a white chocolate version of brownies, they're much lighter to each and not as filling. I like to put a bit of a twist to mine and add some pecans and raspberries. It's a combination that I think works really well, and they never last too long. It's a pretty simple recipe too.



Ingredients

- 150g White Chocolate
- 125g Unsalted Butter
- 150g Caster Sugar
- 2 eggs
- 1.5 tsps Vanilla Essence
- 200g Plain Flour
- A Pinch of Salt
- 120g Shelled Pecan nuts
- Raspberries (enough to cover the top)

Method

- Preheat the oven to 170°C

- Melt the chocolate and butter in a bowl over a pot of simmering water

- Remove from the heat and add the sugar. Mix until all the ingredients are incorporated

- Add the eggs and vanilla extract. (Make sure you stir briskly, so the eggs don’t scramble!)

- Sift in the flour and mix.

- Add the salt and pecan nuts and mix until evenly dispersed.

- Pour the mixture into a baking tray, lined with greaseproof paper.

- Scatter the raspberries over the top of the batter. (It’s doesn’t really matter too much how much you use, I usually just judge by eye how much I think is enough)

- Bake in the preheated oven for about 35-40 minutes, or until golden brown.