Delightful blondies combining the sweet-tart burst of fresh raspberries and creamy white chocolate, perfect for any occasion.
Ingredients :
Main ingredients
â…” cup granulated sugar
½ cup unsalted butter (melted, warm) Make sure the butter is warm but not hot.
1 large egg (room temperature) Let the egg sit out to reach room temperature.
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
â…› teaspoon salt
¾ cup raspberries (fresh or frozen) Fresh raspberries yield the best flavor.
â…” cup white chocolate chips Alternatively, use a chopped white chocolate bar.
Instructions :
Preparation
Preheat the oven to 350°F (177°C) and line an 8-inch square pan with parchment or foil, letting it hang over the sides.
In a large bowl, whisk together the granulated sugar and warm melted butter until well combined, about 2-3 minutes.
Mix in the egg and vanilla extract.
In a separate medium bowl, whisk together the flour, baking powder, and salt. Toss the raspberries in the flour mixture to coat them lightly.
Baking
Gently fold the raspberry mixture into the wet ingredients, taking care not to overmix; a few flour streaks should remain.
Stir in the white chocolate chips.
Spread the blondie batter evenly across the bottom of the prepared pan.
Bake for about 25-30 minutes until edges are golden and the center has set.
Allow the blondies to cool in the pan until they are sturdy enough to be lifted out using the parchment or foil.
Transfer to a wire rack to cool completely.
Serving
Once cooled, cut into 16 even squares and drizzle with extra melted white chocolate if desired.