White Chocolate And Raspberry Blondies
This recipe for egg-free white chocolate and raspberry blondies is easy to make. It has decadent chunks of white chocolate and raspberries, and is rich, gooey, and delicious.
ESTIMATED COST : $12.17 or $0.51 a serve
Equipment
- Small blender or food processor
- 20 cm (8 inches) x 30 cm (12 inches) cake tin
Ingredients
- 195 grams (6.88 ounces, ¾ cup) of silken tofu, blended until smooth
- 330 grams (11.64 ounces, 2 ¼ cups) of plain flour
- 4 ¾ level teaspoons of baking powder
- 92 grams (3.24 ounces) of butter
- 400 grams (14.10 ounces) of white chocolate, chopped
- 92 grams (3.24 ounces) of unsweetened apple sauce
- 225 grams (7.93 ounces, 1 cup) caster sugar (superfine)
- 115 grams (4 ounces, ¾ cup) of roasted chopped nuts
- 150 grams (5.29 ounces) of frozen raspberries, don't defrost
Decoration (optional)
- 1 teaspoon icing sugar for dusting
Instructions
- In a small food processor, blend the silken tofu until smooth. Put aside.
- Sift the flour with the baking powder and put it aside. Reserve 3 tablespoons of chopped nuts for the topping.
- In a medium saucepan, place the butter and half the chocolate and melt over low heat until almost smooth remove from the heat and cool for 10 minutes.
- Preheat the oven to 180 C (350 F). Grease and line a 20 cm (8 inches) square cake tin with baking paper and extend the paper over two opposite sides.
- Add the apple sauce, sugar, blended tofu, flour, nuts, and the remaining chocolate to the butter mixture and stir to combine.
- Gently fold in the frozen raspberries but don't over-mix.
- Pour the batter into the prepared pan, use a spoon to smooth out the surface, and sprinkle over the chopped nuts.
- Place into the preheated oven and bake for 30 - 40 minutes or until a skewer inserted into the center comes out with moist crumbs.
- Remove from the oven and cool in the pan.
- Before serving, dust the blondie with icing sugar and cut it into squares.
Notes
Line the tin - Line the tin with parchment paper to easily remove the white chocolate raspberry blondie from the cake tin after baking.
Before lining the cake tin, add a few dots of butter around the sides and base of the cake tin to hold the parchment paper in place.
Frozen raspberries - Do not thaw the raspberries, add them to the batter frozen to stop them from breaking up as you mix the batter.
Don't over-mix the batter - For the best-textured blondies, don't over-mix the batter, stop mixing when everything has just combined.
Oven temperature - All ovens vary, so check the blondies after 25 minutes of baking.
Don't overbake - Blondies, like brownies, are best when they are a little undercooked and slightly soft in the middle.