Raspberry and Oat Blondies

• 170 gunsalted butter: 165 g for browning, 5 g for the tin
• 180 gsoft light brown sugar
• 2large eggs, at room temperature
• 1½ tspvanilla extract
• 145 gplain flour
• 65 grolled oats
• 75 gwalnuts, roughly chopped
• 175 graspberries, left whole
• A little fine salt

Method

1. 1Grease a 20 cm square tin with the extra 5 g butter and line with baking paper. Heat the oven to 180°C/160°C fan.
2. 2Melt the 165 g butter in a light-coloured saucepan over medium heat. Cook for 4–6 minutes, swirling, until the milk solids turn hazelnut brown and smell nutty. Tip into a mixing bowl and cool for 15 minutes.
3. 3Whisk the brown sugar into the butter, then beat in the eggs and vanilla until glossy. Fold in the flour, oats, walnuts and a little salt just until no dry flour remains.
4. 4Spread half the mixture in the tin. Scatter over half the raspberries, cover with the remaining mixture and press the other berries lightly into the surface.
5. 5Bake for 25–29 minutes until the edges are firm and the middle is just set. A skewer should bring out damp crumbs, not liquid batter; avoid testing straight through a berry.
6. 6Cool in the tin for 1 hour, then lift out and cut into twelve squares. Let the crumb firm before cutting so the fruit pockets stay in place.

Per serving

kcal

287

protein

4.5g

fibre

2.2g

carbs

30.3g

fat

17.1g