White Chocolate Raspberry Blondies
White Chocolate Raspberry Blondies are buttery, melt-in-your-mouth treats with creamy white chocolate and bursts of tart raspberries. The perfect balance of sweetness and zing.
Ingredients
- 200 g Unsalted Butter
- 250 g Light Brown Sugar
- 150 g White Chocolate
- 2 Eggs
- 300 g Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 150 g White Chocolate
- 150 g Raspberries
- 50 g Flaked Almonds
Instructions
- In a small saucepan over medium heat, melt the unsalted butter, half of the light brown sugar, and white chocolate, stirring constantly until the mixture begins to bubble.
- Continue to stir the mixture constantly for 3-4 minutes or until a caramel consistency is achieved.
- Remove the mixture from the heat, pour in a large mixing bowl and allow to cool for a few minutes, stirring occasionally until the mixture has settled.
- In a large mixing bowl, whisk together the remaining light brown sugar and eggs until well combined and slightly frothy.
- Pour the egg mixture into the melted butter mixture, stirring until smooth and well combined.
- Sift together the plain flour, baking powder, and salt into the wet ingredients, and gently fold until just combined. Be careful not to overmix.
- Chop the white chocolate into small pieces.
- Add the white chocolate pieces into the batter and gently fold until evenly distributed throughout.
- Pour half the batter into the prepared 20x20 cm (8x8 inch) baking pan with parchment paper, spreading it out evenly with a spatula.
- Arrange half of the raspberries evenly on top of the batter.
- Pour the remaining batter over the raspberries, ensuring it covers them evenly as you spread it out.
- Evenly distribute the remaining raspberries on top of the batter, gently pressing them partially onto the surface.
- Add flaked almonds over the batter.
- Bake in the preheated oven at 160°C (320°F) with a fan for 30-35 minutes, or until the top is golden brown and firm, yet slightly jiggly in the center. Test for doneness by inserting a toothpick into the center; it should come out mostly clean.
- Remove from the oven and allow the blondies to cool completely in the pan before slicing into squares.
- Once cooled, remove from the tin and slice into squares.
- Serve and enjoy these delicious White Chocolate Raspberry Blondies!
Notes
Quality Ingredients: Use high-quality ingredients, including real white chocolate, fresh raspberries, and good-quality butter. The taste of your blondies will greatly depend on the quality of the ingredients you use.
Proper Mixing Technique: Mix the batter until just combined. Overmixing can lead to tough blondies.
Even Distribution: Ensure that the white chocolate chunks, raspberries, and flaked almonds are evenly distributed. This ensures that each blondie has a balanced flavor and texture.
Baking Time and Temperature: Bake the blondies at the specified temperature and time in the recipe. Overbaking can result in dry blondies, while underbaking can lead to a gooey texture.
Cooling Time: Allow the blondies to cool completely in the pan before slicing. This allows them to set properly and makes slicing easier.
Storage: Store the blondies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage. Allow them to thaw at room temperature before serving.
Nutrition
Calories: 281kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 0.4mg