Raspberry and White Chocolate Blondies 

Recipe extract from our new cookbook, THE FAMILY MEAL SOLUTION published by Penguin Random House Australia, 2022. PREORDER your discounted, signed* copy from Booktopia now. On sale and in store 5th July 2022. *(limited signed copies available.)

This exclusive Raspberry and White Chocolate Blondie recipe is one of our favourites from the new cookbook. As part of the Premix chapter, you will fall in love with this level of organisation in your home and enjoy having healthy snacks on hand.

Preparing a premix is the perfect kitchen hack for the busy baker. It’s a fantastic way to cut your baking prep time in half and to reduce clean-up. What exactly is a Premix? It’s a bulk combination of the dry ingredients that a recipe calls for. When you’re ready to bake you simply measure out the required amount, add the wet ingredients and go. Premixes are perfect for simple recipes with high quantities of dry ingredients that you know you’ll love and make over and over again.

Blondies, also known as butterscotch brownies, are a delicious addition to parties, playdates and lunchboxes. These ones have been given a fresh and nutritious twist with the addition of wholemeal flour, quinoa flakes, grated carrot and raspberries.

{If you love these you will also love our Creamy garlic chicken + freezer dump bag which also features in our book.}

PREMIX: To prepare the premix, combine the ingredients in a large bowl and mix well. Store in an in a large airtight container in a cool, dry space in the pantry for up to 2 months.

Premix ingredients

• 3 cups (480 g) wholemeal plain flour, or plain flour
• 2 cups (160 g) desiccated coconut
• 1 cup (x g) quinoa flakes
• 2 cups (400 g) brown sugar,
• lightly packed
• 1 cup (190 g) white chocolate chips
• teaspoon salt (optional)

Don’t want to make the premix but want to make the Raspberry and white chocolate blondies? No worries, we have also included the individual ingredients for you!

Single batch ingredients

• 3/4 cup (120 g) wholemeal plain flour or plain flour
• 1/2 cup (40 g) desiccated coconut
• 1/4  cup (15 g) quinoa flakes
• 1/2 cup (100 g) brown sugar, lightly packed
• 1/4 cup (45 g) white chocolate chips
• pinch of salt
• 1 egg, lightly beaten
• 150 g butter, melted and cooled sightly
• 2 teaspoons pure vanilla extract
• 1 medium carrot, finely grated
• 1 cup (135 g) fresh or frozen raspberries

ALLERGIES/INTOLERANCES: Gluten/wheat: use gluten- or wheatfree flour. Dairy: use your preferred dairy-free milk alternative, replace the butter with melted coconut oil, and omit the chocolate chips or replace with cacao nibs or sultanas. Egg: use half a mashed overripe banana or 1 ‘chia egg’.

STORAGE: Keep leftover cooked blondies in the fridge for up to 2 days. Alternatively wrap individual portions and store in the freezer for up to 2 months.

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Ingredients

• 1 egg, lightly beaten
• 150 g butter, melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 1 medium carrot, finely grated
• 2 cups (330 g) Blondie premix
• 125 g fresh or frozen raspberries

Method

Step 1

To make the blondies, preheat the oven to 180°C (160°C fan-forced). Line a 20 cm square baking tin with baking paper, extending up two sides. -

Step 2

Place the egg, butter, vanilla, carrot and Blondies premix in a large bowl and mix until just combined. Gently fold in the raspberries, then press the mixture evenly into the prepared tin. -

Step 3

Bake for 25 minutes or until golden brown and firm to the touch. Cool in the tin, then lift out and cut into 5 cm squares. -