White Chocolate Raspberry Blondie Sundaes

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup fresh raspberries
• 1 pint vanilla ice cream
• Optional: whipped cream and extra raspberries for garnish

Steps

1. 1 Preheat oven to 350°F. Grease an 8x8-inch baking pan.
2. 2 In a large bowl, cream butter and sugar together until light and fluffy.
3. 3 Beat in eggs one at a time, then stir in vanilla extract.
4. 4 In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.
5. 5 Fold in white chocolate chips and gently stir in raspberries.
6. 6 Spread batter into prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
7. 7 Let blondies cool completely before cutting into squares.
8. 8 To serve, place a blondie square in a bowl, top with a scoop of vanilla ice cream, and garnish as desired.

Equipment

• 8x8-inch baking pan
• mixing bowls
• whisk
• baking sheet

Variations

• Add a handful of toasted pecans or almonds for a nutty twist.

Substitutions

• Use almond extract instead of vanilla for a different flavor profile.

Pairings

• Perfect with a glass of chilled Moscato or a hot cup of coffee.

Nutrition

Tips

• For extra indulgence, drizzle with raspberry sauce.
• Use frozen raspberries if fresh are not available, but do not thaw before adding to the batter.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15 seconds before serving.

Freezing: Blondies freeze well for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with a drizzle of chocolate sauce or a sprinkle of toasted nuts for added texture.

FAQ