Raspberry and white chocolate blondies
Level: Easy
Cooking time: 30 minutes
Portions: 16 People
Ingredients
- 120 g Italian “00” flour
- 140 g sugar
- 3 sachets of Cioccodelizia Bianca Babbi chocolate mix (around 90 g)
- 80 g butter
- 2 eggs
- 160 ml milk
- ½ sachet baking powder
- 1 pinch of salt
- ½ teaspoon vanilla extract
- Icing sugar to powder
Preparation
- Sift the flour with the baking powder and salt. Set aside.
- Beat the eggs with the sugar, add the melted butter left to cool and the vanilla extract. Mix well with a spoon.
- Sift the Cioccodelizia mix together with the powders set aside earlier.
- Now add the dry ingredients to the egg mixture, stirring and adding the milk little by little.
- Mix evenly until there are no more lumps.
- Pour the mixture into the rectangular cake tin lined with baking paper.
- Rinse and place the raspberries on the whole surface, even making them sink.
- Bake at 180 ºC for about 30 minutes.
- Remove from the oven and leave to cool, then cut into squares and serve sprinkled with icing sugar, if you wish.
Ingredients
- 120 g Italian “00” flour
- 140 g sugar
- 3 sachets of Cioccodelizia Bianca Babbi chocolate mix (around 90 g)
- 80 g butter
- 2 eggs
- 160 ml milk
- ½ sachet baking powder
- 1 pinch of salt
- ½ teaspoon vanilla extract
- Icing sugar to powder
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