Raspberry & white chocolate blondies
Indulge in the perfect blend of sweet and tangy with these Raspberry & White Chocolate Blondies. Made with fresh raspberries, creamy white chocolate, and a buttery base, these blondies are deliciously rich and perfect for any occasion. Easy to make and sure to impress!
Cook time 20 min
Prep time 120 min
Ingredients:
1/3 cup raspberries1/2 cup sugar
1/2 cup butter
1 cup white chocolate
3 eggs
2 cups all-purpose white wheat flour
1 tsp baking powder
Indulge in the delicious and decadent world of Raspberry & White Chocolate Blondies, a perfect treat for both casual snacking and elegant gatherings. This recipe blends the rich sweetness of white chocolate with the tangy burst of raspberries, creating a balance that's sure to impress your taste buds. Whether you're an experienced baker or a novice in the kitchen, these blondies are a delightful and straightforward way to enjoy a homemade dessert.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
- In a microwave-safe bowl, combine the butter and white chocolate. Microwave in 30-second intervals, stirring after each interval until the mixture is smooth and completely melted. Allow it to cool slightly.
- In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy. Gradually pour in the melted white chocolate and butter mixture, stirring continuously until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually fold the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the raspberries, taking care not to crush them too much to maintain their shape and texture in the blondies.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the blondies are set in the center and a toothpick inserted into the middle comes out with a few moist crumbs.
- 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.
Tips:
- Ensure that the butter and white chocolate are melted together gently to prevent burning.
- Let the melted mixture cool slightly before adding the eggs to avoid cooking them.
- Gently fold in the raspberries to avoid breaking them and spreading too much juice into the batter.
- Line your baking pan with parchment paper for easy removal and cleaner edges.
- Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs for the perfect texture.
There you have it, a batch of Raspberry & White Chocolate Blondies that's sure to impress. These blondies are best enjoyed slightly warm, allowing the white chocolate to remain gooey and the raspberries to provide a juicy contrast. Perfect for a sweet treat after dinner or as a delightful addition to your gathering, these blondies are bound to become a favorite. Relish every bite and share the joy of homemade baking with friends and family.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 6g
Carbohydrates 44g
Fiber 1.12g
Sugar 24g
Fat 18g
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