Description
Indulge in the delightful combination of sweet white chocolate and tart raspberries with this easy-to-make White Chocolate Raspberry Traybake. Perfect for any occasion, these moist and flavorful squares are a true crowd-pleaser.
Ingredients
Scale
For the Traybake:
- 200 g unsalted butter, melted
- 200 g white chocolate, chopped
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Melt butter and white chocolate: In a heatproof bowl, melt the butter and chopped white chocolate until smooth. Let cool slightly.
- Combine wet ingredients: Whisk in sugar, eggs, and vanilla extract until combined.
- Add dry ingredients: Sift in flour, baking powder, and salt. Fold gently into the wet mixture until smooth.
- Stir in berries and chocolate chips: Add half of the raspberries and white chocolate chips to the batter. Spread evenly into the pan. Scatter remaining berries and chips on top.
- Bake: Bake for 30-35 minutes until edges are golden and center is just set.
- Cool and slice: Cool completely in the pan before slicing into squares.
Notes
- For a fudgier texture, underbake slightly.
- Substitute raspberries with blueberries or blackberries.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
