Chunky Fudge Blondies with White Chocolate, Raspberries and Hazelnuts

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!

Chunky Fudge Blondies with White Chocolate, Raspberries and Hazelnuts

I baked the recipe in a rectangular shape measuring 20 × 27 cm, giving 12 generous pieces or 24 mouth pieces.

Ingredients:

225 g butter

3.5 dl powdered sugar

1.5 dl brown brown sugar sprinkle

2 teaspoons vanilla sugar

3 eggs

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.

Chunky Fudge Blondies with White Chocolate, Raspberries and Hazelnuts

Do this:

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.

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