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Ruby & Pearl White Chocolate Raspberry Blondies
Prep: 15 minutes
Cook: 30 minutes
Servings: 16 squares
A Study in Sweet and Tart
Move over, brownies! These blondies are here to steal the show. The brown sugar base creates an incredible chewy texture with notes of caramel, which is the perfect canvas for creamy white chocolate and the bright, tangy burst of fresh raspberries. They are as beautiful as they are delicious.
Materials
- 1 cup (225g) unsalted butter, melted
- 1 1/2 cups (300g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (170g) white chocolate chips
- 1 cup (125g) fresh or frozen raspberries
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles later.
- In a large bowl, whisk together the melted butter and brown sugar until fully combined.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Carefully fold in the white chocolate chips and raspberries. If using frozen raspberries, do not thaw them.
Cooking
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
- Let the blondies cool completely in the pan on a wire rack. This is crucial for them to set properly.
- Once cooled, use the parchment paper handles to lift the blondies out of the pan. Cut into 16 squares.
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