Hmm, this recipe is one of my absolute favorites – raspberry blondies with white chocolate and almond slivers. I always chop the chocolate very extra, so I can find extra big chocolate pieces in the blondies! Here comes the recipe for you!
Raspberry blondies with white chocolate and almond slivers – Sweet Table Recipe
I admit – in the photos you can not quite recognize the Raspberry Blondies with white chocolate as you are used to from creative fever recipes – but at Maike’s wedding I was maybe a little bit upset (😉) and in the short term between sweet table construction and the arrival of the guests, some of the cakes just got a little less attention. You just have to believe that they taste really delicious. Likewise, the apricot cuts with walnut crumble with which they share the tray ( recipe here! ). The basic recipe for the Blondies I have from Leila Lindholm’s book Another piece * modified – one of my absolute favorite baking books, it tastes every recipe!
Raspberry blondies with white chocolate – that’s what you need
The amount is enough for a sheet of raspberry blondies – for the wedding, I cut this into 36 small pieces.
- 450 grams of butter
- 160 grams of brown sugar
- 220 grams of raw cane sugar
- 1/2 packet of vanilla sugar
- 6 eggs
- 450 grams of flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 200 grams of white chocolate
- 300 grams of raspberries
- 50 grams of almonds
Raspberry blondies with white chocolate – that’s how it’s done
Lay out a baking tray with baking paper, chop the chocolate roughly and preheat the oven to 180 degrees. Mix the two types of sugar and the vanilla sugar and stir with the butter until creamy. Gradually stir in the eggs. Then mix the dry ingredients and lift them under the dough. Finally, fold in the chocolate pieces and half of the raspberries. Spread the dough on the baking tray and sprinkle with the remaining raspberries and almond slivers. Put in the oven for about 25 minutes and you’re done!
Enjoy the meal,
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