Ingredients
Hint:
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
kochen@bettybossi.ch
Blondie mixture
To serve
Utensils
One square springform pan (approx. 24 cm), lined with baking paper
How it's done
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.
| 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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