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Baking, Recipes

Marbled Raspberry Blondies and Hazelnut Brownies

Bit of a mouthful, but each part of this bake deserves full recognition. The idea came around whilst I was looking at mouth-watering images of brownies and blondies on Pinterest, and I thought ‘why not combine the two?’ This sparked research into which flavours I should choose for each addition, and a fruit ‘n’ nut version seemed appropriate. I did toy with the idea of pistachios, but given my deep love of Nutella, I decided to match hazelnuts with raspberries.Marbled Blondie and BrownieThe recipe from the brownies is adapted from the legendary Mary Berry (100 Cakes and Bakes), and the blondie recipe is adapted from one on BBC Food. It makes around 16 squares – depending on how big you want them!


Hazelnut Brownies
140g butter (softened)
190g caster sugar
2 large eggs
40g cocoa powder
50g self-raising flour
50g dark chocolate (chopped)
50g hazelnuts (toasted and chopped)

Raspberry Blondies
115g butter (melted)
2 large eggs
115g caster sugar
75g plain flour
120g white chocolate (chopped)
50g raspberries

Pre-heat the oven to 180C, and grease and line a square cake tin (9 inches). Prepare the hazelnuts and chocolates and set aside.Chopped Chocolate and Hazelnuts Start with making the hazelnut brownie. Put the butter, sugar, eggs, cocoa powder and self-raising flour in a large bowl and beat together until combined. Gently fold in the dark chocolate and hazelnuts. Scrap the mixture into the tin and use a spatula to spread it evenly around the tin.Dark Chocolate BrownieTo make the blondies, beat together the eggs and sugar until pale and fluffy. Add the melted butter in small amounts, beating each addition well before adding the next. Gently fold in the flour, followed by the white chocolate and raspberries. I prefer to use frozen raspberries as they are do not break up so easily when mixing in. Pour the mixture on top of the brownie, and use a knife to marble the two together. As this point it will not look very appetising, but keep going! Put in the oven and break for 40 – 45 minutes, or until it has a crust on top and a skewer inserted in the middle comes out clean. Leave to cool completely in the tin, then cut into squares. WARNING: the middle pieces will be extremely gooey so best to let those pieces to sit for a day before consuming (if you can withstand the temptation!)Marbled Blondie and Brownie (2)This bake is also my entry into a few baking challenges this month. Firstly, for the February Love Cake Challenge by JibberJabberUK. This month’s theme is Baking with Passion – I am very passionate about trying new bakes and this was an experiment for me (which thankfully went well), so this seemed a fit entry! This challenge is a blog hop so take a look at the webpage to see the other delicious entries.Love Cake logoThe second entry is for Tea Time Treats which I have not done in a while. This challenge is hosted by Karen from Lavender and Lovage and Jane from The Hedge Combers, and this month’s theme is CHOCOLATE. So needless to say, these fit very well – enjoy 🙂

Lavender and Lovage

About beesteasandbooks

I am a keen reader and baker who loves all things sweets! This site is for me to review books and share baking recipes. If you have any comments or recommendations, then please get in touch!


4 thoughts on “Marbled Raspberry Blondies and Hazelnut Brownies

  1. Well these solve some baking dilemmas! How very clever to combine the two as it would seem very tricky to me to do so. Thanks for linking up with this month’s Love Cake.

    Posted by Jibber JabberUK | February 24, 2014, 16:04
  2. WOW! What a FABULOUS recipe idea and I love how you combined two ideas together for this too! LOVELY tea time treats entry, thanks so much! Karen

    Posted by Karen Burns Booth | February 28, 2014, 09:32
  3. They look fabulous, very unusual!

    Posted by kerrycooks | February 28, 2014, 17:41

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