Raspberry Bakewell Blondies

Ingredients:

• 175g Co-op unsalted butter, cubed

• 150g Co-op Irresistible Fairtrade white chocolate, roughly chopped

• 3 large Co-op British free range eggs

• 250g Co-op Fairtrade light brown soft sugar

• ½ tsp almond extract (optional)

• 100g Co-op ground almonds

• 100g Co-op plain white flour

• ½ tsp baking powder

• 6 tbsp Co-op seedless raspberry jam

• 2 tbsp Co-op flaked almonds

Directions:

1. Grease and line a 20cm square tin

2. Preheat the oven to 180°C/fan 160°C/gas 4

3. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and heat gently until melted, stirring occasionally

4. Set aside to cool slightly

5. Whisk the eggs with the sugar until well combined, then stir in the almond extract, if using

6. Fold in the ground almonds, flour and baking powder, followed by the cooled chocolate

7. Pour into the prepared tin and bake for 15 mins

8. Carefully remove from the oven, then dollop over the jam and swirl lightly through the batter with a skewer

9. Scatter the flaked almonds on top, then bake for another 25-30 mins, until golden but with a slight wobble in the centre

10. If they still need longer, cover with foil and bake for another 10-15 mins

11. Allow to cool completely, then chill for at least 30 mins in the tin before cutting into 16 squares to serve