Raspberry blondies

Raspberry blondies

Total: 1 hr 5 min. | Active: 25 min.
Nutritional value / piece: 146 kcal
, Fat: 9 g
, Carbohydrate: 13 g
, Protein: 3 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Blondie mixture

100 g butter
200 g white chocolate, finely chopped
3 eggs
100 g sugar
1 organic lemon, use grated zest
1 pinch salt
100 g hazelnuts, coarsely chopped
100 g white flour
½ tsp baking powder
250 g raspberries

To serve

1 tbsp raspberry crumble
1 tbsp icing sugar
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One square springform pan (approx. 24 cm), lined with baking paper

How it's done

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Blondie mixture

Melt the butter in a small pan. Remove the pan from the heat, add the chocolate, melt while stirring. Place the eggs, sugar, lemon zest and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Add the chocolate, mix. Combine the nuts, flour and baking powder, mix in. Carefully mix in the raspberries. Transfer the blondie mixture to the prepared tin, smooth down.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, remove the tin frame, cut into squares.

To serve

Crush the freeze-dried raspberries using a mortar and pestle, mix with icing sugar, sprinkle on top of the blondies.

Good to know
Tip: Once baked, the blondies should still be gooey on the inside. They will become a little firmer as they cool.

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