Chocolate Blondie with blueberries

I was given a recipe for Chocolate Blondie with raspberries recently and decided to give it a try for our weekly meeting at work last Friday. I didn't have any raspberries though so decided to substitute them with some blueberries I had in the freezer. Not sure you could count them towards your five a day but they certainly add a nice twist to a classic recipe.

I kept the chocolate chunks quite big to give the cake a nice texture to match the blueberries when it was eaten, always nice to discover a big chunk of chocolate hiding in your chosen piece of cake!

Ingredients:

200g (7 oz) white chocolate, chopped
115g (4 oz) Stork packet, melted
2 medium eggs
115g (4 oz) caster sugar
125g (4 ½ oz) plain flour
115g (4 oz) fresh raspberries 

Method:

1.    Preheat oven to 190°C, 170°C fan, Gas 5.
2.    Add half the chocolate to the melted Stork and stir until melted.
3.    In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.
4.    Sieve the flour and add to the eggs with the chocolate mixture. Fold in gently until smooth. Stir in half the remaining chocolate and half the fruit.
5.    Carefully pour into a 18cm (7 inch) square tin, lined with baking parchment or greaseproof paper brushed with oil. Sprinkle remaining chocolate and fruit on top.
6.    Bake in a preheated oven for 35-45 minutes.
7.    Leave to cool before cutting into squares.

Fresh from the oven and cooling.

I probably could have made twice the amount I did as it didn't seem to last long across around 10 people! 

Cut up and all set for the taste test meeting!