Raspberry Meringue Blondies

Name: Raspberry Meringue Blondies
Ingredients: 1/2 cup butter, chopped; 6.5 oz white chocolate, chopped; 2 tbsp milk; 1/3 cup all-purpose flour, sifted; 1/2 cup ground almonds; 3/4 cup granulated sugar; 2 None eggs, beaten + 1 egg white; 1 tsp vanilla extract; 3 oz frozen raspberries; None None powdered sugar, to dust

10 ingredients

4 steps

Ingredients

1/2 cup butter, chopped
6.5 oz white chocolate, chopped
2 tbsp milk
1/3 cup all-purpose flour, sifted
1/2 cup ground almonds
3/4 cup granulated sugar
2 None eggs, beaten + 1 egg white
1 tsp vanilla extract
3 oz frozen raspberries
None None powdered sugar, to dust

Directions

1

Preheat oven to 350°F. Lightly grease and line base and sides of an 8 inch square cake pan.
2

Combine butter, 3.5 oz chocolate and milk in a saucepan over medium heat. Stir until smooth.
3

Combine flour, almonds and 1/2 cup sugar. Add butter-chocolate mixture, whole eggs and vanilla. Mix until combined. Fold in raspberries and remaining chocolate. Transfer to prepared pan, smooth surface and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool completely in pan then cut into 1 inch squares. Arrange on a baking tray.
4

Meanwhile, to make the meringue, whip egg white to soft peaks. Gradually add remaining sugar, beating until sugar dissolves and mixture is thick and glossy. Transfer to a piping bag fitted with a 1/3 inch tip. Pipe a dollop of meringue onto each blondie. Broil for 30-60 seconds, until lightly golden. Dust with powdered sugar to serve.