Redcurrant and white chocolate blondies recipe | Sainsbury`s Magazine
A moist and sweet white chocolate blondies recipe that benefits from being made the day before serving. Redcurrants are a Danish favourite, but you can also use raspberries
Ingredients
- 200g unsalted butter
- 200g white chocolate, finely chopped
- 3 medium eggs
- 175g caster sugar
- 125g plain flour
- 1 tbsp lemon juice
- 85g redcurrants (or 150g raspberries)
- 150g white chocolate, finely chopped
- 75ml whipping cream
- 60g redcurrants (or about 100g raspberries)
- 2 tsp freeze-dried raspberries, lightly crushed
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