These Raspberry Mint Chip Blondies are my contribution to Valentine’s Day this year!
I wanted something pink and tasty. I had some frozen raspberries in the freezer and I started to invent. I had some mint chips too, which I picked up on my recent trip to London and thought that raspberries and mint would be a nice combination together (there is probably a cocktail in there somewhere!).
I mashed up the frozen rasps and combined them with the usual cakey ingredients – butter, sugar, eggs and flour, popped in the chips and baked for 18 minutes.
The result? A bar on a par with a blondie. Dense and fudgy in the middle, but with all the taste of raspberry jam. The addition of mint was a fresh note against the sweetness of the bar.
I made a simple icing to drizzle over the top too, which really stood out against the pink and green colours of the blondies.
They are really easy to make, so why not try whipping up a batch for your loved one this Valentine’s Day? The mint chips are entirely optional and the mix would be fine without, or white chocolate chips would be lovely too.
I would recommend using thawed frozen rasps as opposed to fresh, as they seem to have more liquid content to them, which worked in this recipe.
If you are in the UK, you can get the mint chips easily online, or in some stores that carry American produce (they are made by Guittard, have a wee Google).
Here's how I made them...
Raspberry Mint Chip Blondies
blondies which taste just like raspberry jam - with a wee hint of mint! Cuisine: dessert Category: blondie Yields: 16 squares
Prep Time: 20 Mins Cook Time: 18 Mins Total Time: 38 Mins
Ingredients
- 150 grams frozen raspberries, thawed
- 100 grams unsalted butter, melted
- 220 grams sugar
- 125 grams plain flour
- 1 teaspoon vanilla extract
- 1 large egg
- 100 grams mint chips
- 50 grams icing sugar
- 1-2 teaspoon water
- Line a 9”x9” tin with greaseproof paper and preheat the oven to 180C.
- In a bowl mash the frozen raspberries until almost all liquid.
- In a separate bowl, mix the melted butter with the sugar. Add the egg and stir through. Add the vanilla and raspberry mush and combine.
- Add the flour and stir until mixed in and finish with the mint chips.
- Pour into the prepared tin and bake into the oven for 18 minutes.
- Allow to cool fully before cutting into 16 squares. Make the icing by combining the icing sugar and water until you get a drizzling consistency and drizzle over the squares.
- Allow the icing to set before digging in.
I am entering these into this month’s Alphabakes, hosted alternately between Caroline Makes this month and Ros at The More ThanOccasional Baker. The letter is V, and as these are for Valentine’s – perfect.
Likewise, I am entering them into Treat Petite, hosted this month by my pal Kat at The Baking Explorer. The theme is ‘Love is in the Air’ and Kat wanted anything red, pink, hearts, that sort of thing. So these blondies definitely fit the bill!
