White chocolate & raspberry blondie bars
Makes: 10 bars
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g white chocolate, roughly chopped
60g fresh raspberries, roughly chopped in half or quarters
Directions
Preheat oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir until the batter starts to come together, then add the white chocolate and raspberries and continue to stir until just combined.
Spread the batter evenly into the prepared tin and bake for 25-30 minutes or until cooked through but still fudgy in the middle.
Allow the blondie to cool completely before removing from the tray and slicing into bars.
Tip: Don’t worry if your blondie batter is quite thick – this will give it a deliciously fudgey center once baked. Be careful not to overbake the blondie as this will result in a dry, cakey texture.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g white chocolate, roughly chopped
60g fresh raspberries, roughly chopped in half or quarters
Directions
Preheat oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir until the batter starts to come together, then add the white chocolate and raspberries and continue to stir until just combined.
Spread the batter evenly into the prepared tin and bake for 25-30 minutes or until cooked through but still fudgy in the middle.
Allow the blondie to cool completely before removing from the tray and slicing into bars.
Tip: Don’t worry if your blondie batter is quite thick – this will give it a deliciously fudgey center once baked. Be careful not to overbake the blondie as this will result in a dry, cakey texture.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g white chocolate, roughly chopped
60g fresh raspberries, roughly chopped in half or quarters
Directions
Preheat oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir until the batter starts to come together, then add the white chocolate and raspberries and continue to stir until just combined.
Spread the batter evenly into the prepared tin and bake for 25-30 minutes or until cooked through but still fudgy in the middle.
Allow the blondie to cool completely before removing from the tray and slicing into bars.
Tip: Don’t worry if your blondie batter is quite thick – this will give it a deliciously fudgey center once baked. Be careful not to overbake the blondie as this will result in a dry, cakey texture.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
50g white chocolate, roughly chopped
60g fresh raspberries, roughly chopped in half or quarters
Directions
Preheat oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.
Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir until the batter starts to come together, then add the white chocolate and raspberries and continue to stir until just combined.
Spread the batter evenly into the prepared tin and bake for 25-30 minutes or until cooked through but still fudgy in the middle.
Allow the blondie to cool completely before removing from the tray and slicing into bars.
Tip: Don’t worry if your blondie batter is quite thick – this will give it a deliciously fudgey center once baked. Be careful not to overbake the blondie as this will result in a dry, cakey texture.
