Description
Delicious raspberry white chocolate blondies are easy to make and perfect for a sweet treat.
Ingredients
Scale
- ⅔ cup (133.33 g) granulated sugar
- ½ cup (113.5 g) unsalted butter melted, warm
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- ⅛ teaspoon salt
- ¾ cup raspberries fresh or frozen
- ⅔ cup (120 g) white chocolate chips or a white chocolate bar chopped into small pieces
Instructions
- Preheat oven to 350°F/177°C. Line an 8-inch square pan with parchment or foil, extending it over the sides (if using foil or just the pan, grease lightly with non-stick spray).
- In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder and salt. Toss in the raspberries.
- Gently fold the raspberry mixture into the wet ingredients until a few flour streaks remain, then stir in the white chocolate chips.
- Carefully spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).
- Let the blondies cool in the pan until sturdy enough to remove by lifting the sides of the parchment or foil. Finish cooling on a wire rack.
- Cut into 16 even squares and drizzle with extra melted white chocolate (optional).
Notes
- Use fresh or frozen raspberries, but do not thaw frozen raspberries.
- Ensure butter is melted but not too hot.
- Cool completely before cutting for clean squares.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg