Joan's 'missing you' blondie recipe
When her four kids were little, all of them loved the brownies that Joan from our story used to make as a treat – all except her daughter, Sarah. Not wanting her to feel left out, Joan took to making her blondies, instead. Now that Sarah’s at uni, Joan misses her like mad – so she posts her her favourite treat as a delicious reminder of home.
See method- Serves 16 (makes 16 blondies)
- 20 mins to prepare and 1 hr 10 mins to cook, plus cooling
- 366 calories / serving
Ingredients
- 190g butter, melted and cooled
- 375g golden caster sugar
- 1½ tsp vanilla extract
- 3 eggs
- 260g plain flour
- 300g white chocolate, broken into pieces
- 150g frozen or fresh raspberries
- 25g mini pink and white marshmallows
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Shop ingredientsEach serving contains
- Energy
- 1535kJ 366.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 37g
of the Reference intake
Carbohydrate 50.0gProtein 5.0gFibre 1.0g
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- Preheat the oven to gas 4, 180°C, fan 160°C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.
- In a large bowl, combine the butter and sugar. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Fold in the flour and white chocolate, then the raspberries, until just combined.
- Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much.
- Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.
- Little help: No sieve to hand? Tip flour or sugar into a bowl and give it a shuffle with a whisk.
- Leftovers: Leftover mini marshmallows are great on top of hot chocolate, or pop a few into a bag of brown sugar – marshmallow absorbs moisture so will help the sugar stay lump-free.