Raspberry White Chocolate Blondies
Lusciously fudgy and ultra moist, these Raspberry White Chocolate Blondies are putting conventional brownies on notice. With creamy white chocolate and fresh red raspberries this flavorsome spin on blondies is pure bliss.
Equipment
- 8 x 8 shiny metal pan
Ingredients
- 6 ounces white chocolate bar chopped
- 1/3 cup unsalted butter cut into pats
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla pure
- 3/4 cup unbleached all-purpose flour plus 2 Tablespoons
- 1/4 tsp sea salt fine
- 1 cup fresh raspberries divided
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
- Heat white chocolate and butter in a large microwave-safe bowl in 15 second increments, stirring after each until melted and smooth.
- Whisk in sugar.
- Add eggs one at a time and whisk until combined then stir in vanilla.
- Stir in flour and sea salt.
- Gently fold in 3/4 cup of raspberries.
- Pour batter into prepared baking tin. Smooth with a spatula and top with remaining 1/4 cup of raspberries.
- Bake for 17 to 20 minutes until a toothpick inserted into the center yields a few moist crumbs. Do not overbake.
- Place pan on a wire rack to cool completely, then use parchment to lift out. Cut blondies into squares.
- Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.