Raspberry and white chocolate blondies
Raspberry and white chocolate blondies combine sweet white chocolate with tart raspberries for a delightful treat. They're easy to make and perfect for sharing at any occasion.
Cook time 20 min
Prep time 25 min
Ingredients:
1/4 cup butter1/2 cup white chocolate
2 tbsp milk (1% fat)
1/4 cup sugar
1 egg
1/3 cup all-purpose white wheat flour
1 tbsp self-raising flour
1/3 cup raspberries
Raspberry and white chocolate blondies bring a delightful twist to the traditional blondie recipe. The sweetness of white chocolate paired with the tartness of raspberries creates an irresistible treat perfect for any occasion. These blondies are easy to make and will definitely impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by lining it with parchment paper, leaving some overhang on the sides for easy removal.
In a microwave-safe bowl, combine the butter and white chocolate. Heat in 30-second intervals, stirring between each interval, until the mixture is completely melted and smooth. Alternatively, you can melt them over a double boiler.
Once the butter and white chocolate mixture is smooth, stir in the milk and sugar until fully combined.
Allow the mixture to cool slightly, and then add the egg. Beat the mixture well until the egg is fully incorporated and the mixture is smooth.
In a separate bowl, whisk together the all-purpose white wheat flour and self-raising flour. Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Carefully fold in the raspberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into squares and serve.
With their rich, buttery texture and the perfect balance of sweet and tart flavors, these Raspberry and White Chocolate Blondies are sure to become a favorite in your baking repertoire. They’re not only delicious but also simple to make, making them ideal for both novice and experienced bakers. Enjoy baking and savoring these delightful treats!
Raspberry and white chocolate blondies FAQ:
Bake the Raspberry and White Chocolate Blondies in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months.
Yes, you can substitute the white chocolate with dark chocolate or milk chocolate if desired. For a dairy-free option, use a dairy-free butter and chocolate. Additionally, you can replace the raspberries with other fruits like blueberries or chopped strawberries.
You should use an 8-inch square baking pan for this recipe to achieve the proper thickness and baking time for the blondies.
The blondies are done when they are lightly golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
Cooking Tips:
- Make sure to use fresh raspberries for the best flavor. Frozen raspberries can be used but ensure they are properly thawed and excess moisture is removed.
- Be careful not to overbake the blondies. They should be slightly gooey in the center when you take them out of the oven.
- For an added texture, you can mix in some chopped nuts such as almonds or pecans.
- Let the blondies cool completely before cutting them into squares to ensure they hold their shape.
- Serve the blondies with a scoop of vanilla ice cream for an extra indulgent dessert.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 5g
Carbohydrates 40g
Fiber 1.28g
Sugar 30g
Fat 22g
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