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White Chocolate Raspberry Traybake

White Chocolate Raspberry Traybake
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Delight in rich, gooey White Chocolate Raspberry Traybake treats bursting with sweet berries and creamy white chocolate in every bite. This simple, quick-to-make dessert perfectly balances the tartness of fresh raspberries with the smooth sweetness of white chocolate, baked into a soft, fragrant traybake ideal for sharing at family gatherings or casual treats.

Ingredients

Fruits & Chocolate

  • Fresh Raspberries – 150 grams
  • White Chocolate Chunks – 120 grams

Dry Ingredients

  • All-Purpose Flour – 200 grams (for gluten-free option, substitute with gluten-free baking blend)
  • Granulated Sugar – 150 grams
  • Baking Powder – 1 teaspoon

Wet Ingredients

  • Butter (softened) – 120 grams
  • Eggs – 2 large
  • Vanilla Extract – 1 teaspoon
  • Milk – 3 tablespoons

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 180°C (350°F) and grease a rectangular baking tin (approximately 20×30 cm). Chop the white chocolate into chunks, measure all ingredients, and gather fresh raspberries.
  2. Cream Butter and Sugar: Beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key for delivering a moist and tender traybake base.
  3. Add Eggs and Vanilla: Slowly add the eggs one at a time, beating well after each addition to fully incorporate them. Mix in the vanilla extract to infuse warmth and depth to the batter.
  4. Incorporate Dry Ingredients: Sift together the all-purpose flour and baking powder. Gently fold this into the wet mixture, then add the milk to loosen and moisten the batter without overmixing.
  5. Fold in White Chocolate and Raspberries: Carefully fold in the white chocolate chunks and fresh raspberries, distributing them evenly throughout the batter while being gentle to prevent crushing the berries.
  6. Bake to Perfection: Pour the batter into the prepared tin and bake in the preheated oven for 30 to 40 minutes or until the top is golden and a skewer inserted into the center comes out clean.
  7. Cool and Slice: Allow the traybake to cool completely in the tin, letting it set for easier slicing. Cut into squares and serve.

Notes

  • Use room temperature butter and eggs to achieve a smoother batter and better mixing.
  • Fold in the raspberries gently to avoid turning the batter pink and crushing the berries.
  • Toss raspberries lightly in a little flour before folding them in to prevent them from sinking.
  • Check the traybake early at 30 minutes with a skewer to avoid overbaking and dryness.
  • Allow the traybake to cool completely in the pan before slicing for clean, firm slices.
  • For gluten-free option, replace all-purpose flour with gluten-free baking blend.
  • Use fresh raspberries and good-quality white chocolate for best flavor and texture.

Nutrition

Keywords: white chocolate, raspberry, traybake, dessert, berry, baking, quick dessert, sweet treat

Find it online: https://elenaglam.com/white-chocolate-raspberry-traybake/