White Chocolate Raspberry Blondies
Soft and scrumptiously fudgy, these White Chocolate Raspberry Blondies are infused with the toasty warmth of browned butter and loaded with juicy raspberries and creamy white chocolate!
Ingredients
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ cup raspberries, flash-frozen*
- ¾ cup white chocolate, chips or chopped
Instructions
- Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper, leaving overhang on both sides for easy removal.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and transfer to a large mixing bowl. Allow to cool for 5 minutes.
- To the browned butter, whisk in both sugars, egg, egg yolk, and vanilla until smooth. Switch to a wooden spoon, add the flour and baking powder and stir until just combined. Fold in the raspberries and white chocolate.
- Spread the dough evenly into the prepared pan. I find it easiest to use my hands. (Clean, of course!)
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the center is set. Allow to cool in the pan for 1 hour before slicing and serving.
- Blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
*I prefer to use my own flash-frozen raspberries since store-bought frozen berries tend to be really broken up. To flash-freeze berries, scatter fresh raspberries in a single layer on a large baking sheet and freeze until completely solid.