White Chocolate Raspberry Blondies
A delicious dessert combining the sweetness of white chocolate with the tartness of raspberries, these blondies are soft, chewy, and perfect for any occasion.
Equipment
- 12" x 9" traybake tin
- mixing bowl
- whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 200 g unsalted butter melted
- 250 g light soft brown sugar
- 300 g white chocolate chopped
- 2 medium eggs
- 1 tsp vanilla extract
- 300 g plain flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 150 g raspberries fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C) and line a 12" x 9" baking tin with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold in Additions: Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the chopped white chocolate and raspberries carefully to avoid breaking the berries.
- Bake: Pour the batter into the prepared tin and spread evenly. Bake for 35-40 minutes or until the top is golden and set. A skewer inserted should come out with a few moist crumbs.
- Cool & Serve: Let the blondies cool in the tin before cutting into 9 bars. Enjoy!