I’ve never really been that much of a fan of pairing raspberries and dark chocolate – I’ve always felt the tartness of raspberries is much better complemented by the sweetness of white chocolate.
With that in mind, I’m not entirely sure why a couple of weeks ago I became fixated with making dark chocolate and raspberry blondies, but I’m glad I did as this recipe has totally converted me.
I did a quick search on Google and Pinterest for recipes but nothing that came up was really what I wanted, so I ended up using this recipe as the basic blondie mix, swapping the white chocolate for dark and adding a small punnet of raspberries.
The bars were just dense and fudgy enough to be blondie-ish rather than cakey; the raspberries added bursts of fruity tartness, and the chunks of dark chocolate were a great contrast both in flavour and texture.
The blondies were sweet enough to balance the dark chocolate and raspberries, and I think that’s why I liked these so much – I still think I wouldn’t be a huge fan of raspberries in a brownie, but maybe I should give it a go and maybe be pleasantly surprised…
Raspberry and dark chocolate blondies (blondie recipe adapted from Baking Bites)
- 115g butter
- 200g caster sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 120g plain flour
- 100g dark chocolate, chopped
- 100g fresh raspberries
Beat the butter and sugar together until well mixed, then add the egg and vanilla and beat again. Fold in the flour and white chocolate chips, then gently fold in the raspberries – don’t over-mix or they will stain the batter pink. Spread the mixture into a greased and lined 8×8″ square baking tin and bake at 180 degrees for about 25 minutes, or until golden and set. Leave to cool completely before cutting into squares otherwise they’ll be far too gooey to cut neatly!