INGREDIENTS
3/4 cup butter, melted
1-1/4 cup brown sugar
2 tsp vanilla extract
1 large egg
1-1/2 cups all purpose flour
1 cup white chocolate, roughly chopped into chunks or chips
1/2 cup fresh or frozen raspberries*
INSTRUCTIONS
1-1/4 cup brown sugar
2 tsp vanilla extract
1 large egg
1-1/2 cups all purpose flour
1 cup white chocolate, roughly chopped into chunks or chips
1/2 cup fresh or frozen raspberries*
INSTRUCTIONS
1. Preheat oven to 350℉ standard or 320℉ fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang (or just grease if desired).
2. In a large mixing bowl, add melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.
3. Stir in flour and white chocolate chunks. Fold in raspberries, gently. Pour the batter in prepared pan, smooth the top and place in the oven.
4. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.
NOTES
Fudge factor: Some think that these blondies are too fudgy and undercooked in the middle. That’s how I like them, but you can add (1/4 cup) of extra flour for a more sturdy, cookie-like blondie.
*Raspberries: You can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.
NOTES
Fudge factor: Some think that these blondies are too fudgy and undercooked in the middle. That’s how I like them, but you can add (1/4 cup) of extra flour for a more sturdy, cookie-like blondie.
*Raspberries: You can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.
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