White Chocolate and Raspberry Blondies

Blondies

I have a mild obsession with cookbooks. I have a stack on my bedside table to read before I go to sleep, which is teetering to the point of being ridiculous. I have a (large) bookshelf in my room specifically to house my collection. Even though I rarely follow recipes, but use them as a jumping off point – to give me inspiration and ideas.

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This recipe (slightly adapted) is from a recent acquisition called Tea with Bea. It’s a beautiful book, full of gorgeous photographs of every recipe -I usually don’t make a recipe unless provided with an accompanying picture.

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Being a massive fan of brownies, but having never made their white chocolate cousin before, I thought I’d give it a shot. Bea says that it will convert people who don’t like white chocolate (I’m dubious as to whether such a person exists), and affirm the beliefs of those that do. My small contribution to the recipe was to add raspberries, whose sharp tang complements the intensely sweet gooey centre.

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This recipe involves quite a lot of waiting around – cooling and refridgerating the blondies so they will set enough to be cut into squares. But the result is well worth it, as they are incredible.

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