Raspberry and Lemon Meringue Blondies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180℃/ fan 160℃ / 350℉. Line a 20cm (8 inch) brownie tin with baking paper – line the bottom and up the sides to help you get them out at the end.

Step 2

Put the raspberries and 1 teaspoon caster sugar in the food processor and blend to a puree. Put the puree through a fine mesh sieve and set aside for a moment.

Step 3

Put the white chocolate and the butter into a large heatproof bowl and place over a pan of gently boiling water. Stir constantly until melted and then remove from the heat.

Step 4

Add the caster sugar and eggs and mix.

Step 5

Add the flour, lemon extract and salt and mix until you have a smooth blondie batter. Gently fold in the crumbled meringue pieces

Step 6

Pour the blondie mix into the prepared tin and gently move around to even out the mix in the tin.

Step 7

Use a teaspoon to drop small blobs of the raspberry puree evenly over the surface of the batter and use a skewer or toothpick to swirl it through creating a pattern.

Step 8

Bake for 30 minutes until lightly golden and there is no wobble to the cake.

Step 9

Allow to cool in the tin for 30 minutes and then transfer to a cooling rack. When cooled completely, place on a chopping board and slice into 16 squares. Store in an airtight container for up to 3 days.