Raspberry White Chocolate Blondies
Servings: 9 servings
Calories: 297 cal
Prep 5 minutes
Cooking 25 minutes
Total Time 30 minutes
Ingredients:
⅔ cup sugar
½ cup butter (melted)
1 large egg (room temperature)
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
¾ cup raspberries (fresh or frozen)
⅔ cup white chocolate chips (or a chopped white chocolate bar)
Directions:
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish, or line it with parchment paper that slightly hangs over the sides (for easy removal).
In a large mixing bowl, whisk together ⅔ cup sugar and the melted ½ cup butter until well combined. Then, add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ⅛ teaspoon salt. Then, gently toss ¾ cup raspberries into the mixture.
Pour the raspberry and flour mixture into the wet ingredients and gently fold them together. When it is almost combined, add ⅔ cup white chocolate chips and finish folding everything together.
Pour the batter into the prepared 8x8 baking dish and bake in the oven at 350°F (175°C) for 25-35 minutes, or until the edges are golden.
Let the blondies cool before removing them from the pan (if desired) and optionally drizzle with extra melted white chocolate before slicing and serving.
Notes:
You can use fresh or frozen raspberries for these blondies. If using frozen, don’t thaw them out first.
These blondies have a chewy, fudgy consistency. Make sure you only mix the batter until everything is combined, as overmixing will incorporate too much air and give them a cake-like texture.
To prevent your fresh raspberries from squishing while you are folding them into the batter, you can slightly freeze them beforehand.
You can add some chopped almonds or pecans for some added crunch.
A drizzle of melted white chocolate is optional, but completely delicious!
To store: Keep your blondies stored in an airtight container for up to 5 days or in the fridge for up to 1 week.
To freeze: You can freeze the whole batch of blondies are portion them into individual bars first. Just wrap them tightly in plastic wrap and then place them into a freezer-safe storage bag. This way, they can be frozen for up to 2 months.
Nutritional Facts:
Calories: 297kcal (15%) | Carbohydrates: 37g (12%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg (17%) | Sodium: 134mg (6%) | Potassium: 106mg (3%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 352IU (7%) | Vitamin C: 3mg (4%) | Calcium: 48mg (5%) | Iron: 1mg (6%)
Recipe courtesy of Bake It With Love.com