Raspberry blondies

Raspberry blondies

Blondies ai lamponi

By
From
The Italian Baker
Makes
12 large or 24 small squares

When it’s not a chocolate fix you need, but something fresher and lighter, do not hesitate to bake these blondies! This version is something totally different from the original, with a cakey texture and with no white chocolate – as it isn’t a true chocolate I avoid using it. Quick to make and even quicker to finish off…

Ingredients

Quantity Ingredient
400g butter, at room temperature, plus extra for greasing
450g plain flour, plus extra for dusting
200g caster sugar
150g light brown sugar
3 lemons, zest finely grated
1 teaspoon vanilla paste or extract
6 eggs
pinch salt
1 teaspoon baking powder
250g raspberries
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Butter the insides of a 30 cm square tin and dust with flour.
  2. In the bowl of a stand mixer, or using a mixing bowl and hand-held electric beaters, cream the butter, both sugars, lemon zest and vanilla together until pale and fluffy. Beat in the eggs, one at a time.
  3. Sift the flour into a bowl and add salt and baking powder. With the mixer or beaters on a low speed, gradually add the flour mixture until incorporated; do not over-beat. Spread the mixture into the prepared tin using a spatula. Press the raspberries into the mixture and bake for 30 minutes, until golden and cooked through.
  4. Leave to cool in the tin before inverting on to a board and cutting into squares, adding a dusting of icing sugar if you like.
Tags:
baking
cakes
biscuits
Italian
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