Peach, Raspberry & Meringue Blondies

Name: Peach, Raspberry & Meringue Blondies
Yield: 9
Ingredients: 250g Salted butter; 250g White chocolate; 250g Caster Sugar; 3 Large eggs; 1 tsp vanilla bean paste or extract; 300g Plain flour; 1 tbsp Cornflour; 30g Freeze-dried raspberries; 4 Meringue nests, crushed; 100g Thursday Cottage Peach curd

@JoFi's Bakes

Servings

9

These Blondies are a dreamy mix of soft, chewy and lightly crisp textures.Juicy Raspberries add little bursts of sharpness. Finishing with swirls of Peach Curd creating citrus-like zing.

Ingredients

250g Salted butter
250g White chocolate
250g Caster Sugar
3 Large eggs
1 tsp vanilla bean paste or extract
300g Plain flour
1 tbsp Cornflour
30g Freeze-dried raspberries
4 Meringue nests, crushed
100g Thursday Cottage Peach curd

Directions

Preheat oven to 160c (fan) and line your tin with parchment paper.
Melt butter and white chocolate in 30 seconds bursts, stirring between each. Do not overheat the mixture can split.
Whisk eggs and sugar for 3-4 minutes until pale, thick, and doubled in volume.
Mix in vanilla, then the melted chocolate mixture until smooth.
Mix in flour, corn flour, and freeze-dried raspberries on low speed until combined.
Gently fold in half of the crushed meringue.
Pour into the lined tin. Add dollops of Peach curd and swirl with a knife or toothpick.
Bake for 30-40 minutes (30-32 very fudgy, 35 soft set, 38-40 firmer) Edges set, centre slightly wobbly.
Press remaining meringue pieces gently into the top.
Cool for 1 hour, then refrigerate for a few hours or overnight.