These Raspberry and White Chocolate Blondies are a delightful twist on the classic brownie, featuring a luscious white chocolate base and bursts of tart raspberries.
Preheat your oven to 325°F (165°C) and grease an 8-inch square baking pan.
Lining the pan with parchment paper can make removing the blondies easier.
Melt the white chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let it cool slightly.
Ensure the chocolate is not too hot when adding to the batter to avoid cooking the eggs.
In a separate bowl, whisk together the flour and salt.
Sifting the flour can help prevent lumps in the batter.
Using an electric mixer, beat the sugar and butter until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix well.
Ensure the butter is at room temperature for easier mixing.
Gradually mix in the melted white chocolate, followed by the flour mixture, until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the white chocolate chips and raspberries gently.
Be gentle to avoid crushing the raspberries.
Spread the batter evenly into the prepared pan.
Use a spatula to level the top for even baking.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Check the blondies a few minutes before the end of the baking time to avoid overbaking.
Allow the blondies to cool completely in the pan before cutting into squares.
Cooling completely ensures clean cuts and prevents crumbling.
Serve the blondies on a platter and enjoy!
Pair with a scoop of ice cream for an extra treat.
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