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
One square springform pan (approx. 24 cm), lined with baking paper
How it's done
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.
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.
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.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?