White Chocolate Raspberry Blondies
These White Chocolate Raspberry Blondies have become so much a part of our family menu repertoire that I can't resist whipping them up every time I see raspberries on sale. I made them for my son often when he was little as a way to sneak some more fruit into his diet, which is a stretch (I know), but any dessert that incorporates fruit is a friend of mine.
White Chocolate Raspberry Blondies
- 1/2 cup (or 1 stick) of salted butter
- 1/3 cup of white chocolate chips (plus another 1/3 of white chocolate chips for later)
- 2 eggs
- 1/3 cup of sugar
- 1/3 cup of brown sugar
- 1/2 teaspoon of almond extract
- 6 ounces of fresh raspberries
1. Preheat the oven to 350 degrees and line a 10 inch metal cake pan with parchment paper.
2. Melt the butter in the microwave and then toss the first third of white chocolate chips into the melted butter, stirring until the chips melt; set aside to cool slightly.
3. In a large bowl, beat the eggs and sugars together until combined and smooth; I just like to use a whisk for this.
4. Add the extract, beating until incorporated.
5. Add the flour in two parts; when you can no longer beat the mix, add the butter and white chocolate mix, beating well.
6. Last, ditch your whisk and using a rubber spatula, fold in your fresh raspberries and the remaining one third of whole white chocolate chips. Some of the raspberries will crush, and that's okay!
7. Bake your Blondies for 30 minutes, but check on them at 25 minutes, and know that they may take up to 35 minutes to bake; the edges should be lightly browned, the center should not be jiggly, and an inserted butter knife at the center should come out clean.
Since these Blondies are splashed with lovely deep shades of maroon, they work well as a romantic dessert. We have enjoyed them for breakfast, with coffee or tea in the afternoon, and as dessert after dinner. They even travel well for picnics and in lunchboxes.
