This pastry consists of a deliciously chewy carbonated pie with fresh raspberries and pieces of white chocolate and roasted hazelnuts. If you are craving everything and nothing then this is the pastry for you!
I baked the recipe in a rectangular shape measuring 20 × 27 cm, giving 12 generous pieces or 24 mouth pieces.
225 g butter
3.5 dl powdered sugar
1.5 dl brown brown sugar sprinkle
2 teaspoons vanilla sugar
2.5 dl wheat flour
0.5 tsp salt
150 g fresh raspberries
150 g coarsely chopped white chocolate or white chocolate buttons
150 g roasted and peeled hazelnuts
Icing sugar to powder.
Set the oven to 175 degrees.
Melt the butter and pour over it in a bowl. Add powdered sugar, brown sugar, vanilla sugar, eggs, wheat flour and salt. Gently mix just until just a smooth batter. If you mix too hard or too much, you will lose the typical texture of a really fudgy brownie.
Add the chocolate and nuts and gently flip them into the batter using a lollipop.
Cover a mold with baking sheet paper and pour the batter into it. Distribute the raspberry evenly over the cake.
Bake the blondie in the middle of the oven for 30-35 minutes. Let it cool completely in the refrigerator before serving, at least 4 hours but preferably overnight.