Raspberry White Chocolate Blondies

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces white chocolate, chopped
• 1 cup fresh raspberries

Steps

1. 1 Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
2. 2 In a medium bowl, cream together butter and brown sugar until light and fluffy.
3. 3 Beat in egg and vanilla until smooth.
4. 4 Whisk together flour, baking powder, and salt in a separate bowl, then gradually add to the butter mixture until just combined.
5. 5 Fold in white chocolate chunks.
6. 6 Spread batter into prepared pan, then gently press raspberries into the top.
7. 7 Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs but no raw batter.
8. 8 Let cool completely in the pan before cutting into squares.

Equipment

• 8x8-inch baking pan
• parchment paper
• mixing bowls

Variations

• Swap raspberries for blueberries or chopped strawberries.
• Add a sprinkle of coarse sea salt on top before baking.

Substitutions

• If fresh raspberries aren't available, use frozen ones, but do not thaw before adding to the batter.

Pairings

• Serve alongside a berry compote or whipped cream.

Nutrition

Tips

• Don't overbake, or the blondies will be dry.
• For even more indulgence, drizzle with melted white chocolate before serving.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freezing: Freeze wrapped blondies for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for an afternoon treat.

FAQ