Our White Couverture Powder pairs beautifully with many berries, such as cranberries, blackberries and raspberries which is why we have come up with a blondie recipe that incorporates the two flavours together.
Ingredients:
- 75g Mortimer Chocolate White Couverture Powder
- 100g butter at room temperature
- 100g caster sugar
- 2 eggs lightly beaten
- 100g self-raising flour, sieved
- 50g raspberries (can be frozen)
Method:
- Cream together the butter and the sugar until light and fluffy
- Beat in the White Couverture Powder
- Beat in the eggs one at a time with a tablespoon of the self-raising flour
- Fold in the rest of the flour
- Mix in the raspberries
- Spread the mixture into a tin and bake in the oven at 180ºC (160ºC for fan ovens and Gas Mark 4) for 25-30 minutes, until lightly golden on top and springy when touched
- Leave in the tin for 5 minutes before turning out to cool