Blondies are like a butterscotchy cousin of the brownie, and the sweet/tart combination of raspberries and white chocolate are a delicious addition.
These dense, sweet blondies are not a health food by any stretch of the imagination, if anything they’re bordering on fudge. The raspberries give them a summery taste and add to their irresistibility!
I used Smitten Kitchen’s ‘infinitely adaptable’ blondie recipe as a base, then experimented with adding raspberries and white chocolate. The outcome was a bit soggy (as you can see in this picture), so I tried again (oh hardship!) and reduced the number of raspberries a little, and upped the baking time, which seemed to work.
Ingredients
- 115g unsalted butter
- 190g light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt
- 130g plain flour
- 140g white chocolate, chopped
- 100g raspberries
Method
- Heat oven to 350°F. Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
- Melt butter in a small saucepan; I like to keep cooking it, stirring occasionally, until it becomes toasty and browned at the bottom and has an unbelievable aroma.
- Pour into a medium or large bowl and whisk in sugar until smooth. At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is.
- Whisk in egg, vanilla, and sea salt.
- Stir in flour until just mixed, then add white chocolate and raspberries. Try not to over-mix as the raspberries will fall apart.
- Scrape into prepared pan and smooth with spatula; the batter is thick and will take some nudging.
- Bake for 30 minutes, until lightly browned at edges but looks a tiny bit underbaked.
- Let blondies cool in tin, or let them cool in the tin for 10 minutes then use the baking paper to lift them onto a cutting board. Cut into 16 squares.
