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Raspberry and lemon meringue blondies


  • Author: Hazel
  • Total Time: 40 minutes
  • Yield: 16 1x

Description

Lemon blondies with meringue pieces and a fresh raspberry puree swirled over the top


Ingredients

Units Scale
  • 120 g white cooking chocolate
  • 120 g unsalted butter, softened
  • 100 g caster sugar, plus an extra 1 teaspoon for the raspberries
  • 2 eggs
  • 2 teaspoons lemon extract
  • A pinch of salt
  • 125 g self raising flour
  • 150 g raspberries
  • 2 meringue nests, crumbled into large pieces

Instructions

  1. Preheat the oven to 180℃/ fan 160℃ / 350℉. Line a 20cm (8 inch) brownie tin with baking paper – line the bottom and up the sides to help you get them out at the end.
  2. Put the raspberries and 1 teaspoon caster sugar in the food processor and blend to a puree. Put the puree through a fine mesh sieve and set aside for a moment.
  3. Put the white chocolate and the butter into a large heatproof bowl and place over a pan of gently boiling water. Stir constantly until melted and then remove from the heat.
  4. Add the caster sugar and eggs and mix.
  5. Add the flour, lemon extract and salt and mix until you have a smooth blondie batter. Gently fold in the crumbled meringue pieces
  6. Pour the blondie mix into the prepared tin and gently move around to even out the mix in the tin.
  7. Use a teaspoon to drop small blobs of the raspberry puree evenly over the surface of the batter and use a skewer or toothpick to swirl it through creating a pattern.
  8. Bake for 30 minutes until lightly golden and there is no wobble to the cake.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes