I’ve been craving something sweet today ❤
This white chocolate and raspberry tray bake was just what the doctor ordered. It feels light and summery but moist and squidgy enough to satisfy any and all chocolate lust. It’s baked on a low heat for a little longer so it’s deliciously cakey. Is that a word? I’m sure it is.
We’ve had a glut of raspberries because of the gorgeous weather and I couldn’t resist baking them into something! So here we go, delicious blondies:
I used this recipe from bbcgoodfood.com which gave me a nice gooey-in-the-middle blondie. I would recommend covering with foil about 2/3rds of the way through baking if you’re getting a brown top and an un-cooked base.