Rainbow Blondie

clock 15 minutes + 35 minutes bowl Serves 20

Ingredients

  • queen food colour blue, 50ml
  • 200g butter, cut into cubes
  • 1 cup white chocolate buttons
  • 1 cup caster sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup frozen raspberries
  • Drizzle
  • 1 cup white chocolate buttons
  • 1/4 cup cream
  • 4 food colours of your choice
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Method

  • 1. Preheat an oven to 180°C (160°C fan-forced). Grease and line a 20 x 20cm tin with baking paper.

  • 2. Into a large pot, place the butter, half a cup of chocolate buttons and stir until smooth. Add sugar and vanilla and stir to combine. Remove from the heat, cooling for 10 minutes. Whisk in the eggs.

  • 3. Add the flour and baking powder until well combined. Pour the batter into the tin. Dot over the remaining chocolate buttons and the raspberries, they will sink in as it bakes. Place into the oven for 35 minutes, until just set in the middle. Remove and cool.

  • 4. While the cake cools, make the drizzle. Heat the cream in a small pot until just starting to boil. Pour over the chocolate and let it sit for 5 minutes. Stir until completely smooth. Divide the mixture between four cups. Add 2-3 drops of colouring to each and stir to combine.

  • 5. Allow the drizzle to cool to room temperature. Remove the blondie from the tin and place onto a serving plate. Using a spoon or piping bag, spread the drizzle over the top in a decorative pattern to create the rainbow effect. Leave to set then cut into squares.

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