Raspberry and White Chocolate Blondies
These raspberry and white chocolate blondies are blondie bars with both white chocolate and a raspberry sauce. They are rich, buttery, chewy, and are a perfect dessert option. The blondies are filled with large chunks of a chopped up white chocolate bar and they are topped with a swirl of raspberry sauce made from fresh raspberries.
Ingredients
For the Raspberry Sauce:
- 2 cups raspberries
- ½ cup sugar
- 2 tablespoons water
For the Blondies:
- 8 tablespoons unsalted butter, melted
- ¾ cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup chopped white chocolate or white chocolate chips
Instructions
For the Raspberry Sauce:
- In a medium saucepan, add the raspberries, sugar and water. Cook over medium-low heat for 5 minutes, stirring occasionally.2 cups raspberries, ½ cup sugar, 2 tablespoons water
- Transfer raspberry mixture to a blender leaving the top ajar to allow steam to escape. Puree raspberry mixture until smooth.
- Pour the raspberry mixture back into the saucepan through a fine mesh sieve, using a whisk to stir the sauce through the sieve. Discard the remaining solids in the fine mesh sieve.
- Return the pan to medium-low heat and continue to cook for 10 minutes or until thickened.
For the Blondies:
- Preheat oven to 350° F. Prepare an 8x8-inch baking pan by lining with parchment paper and spraying bottom and sides lightly with cooking spray.
- In a medium sized bowl, combine the butter, brown sugar, egg, egg yolk and vanilla. Stir with a whisk until fully combined.8 tablespoons unsalted butter, melted, ¾ cup brown sugar, packed, 1 egg, 1 egg yolk, 2 teaspoons vanilla
- Add the flour, salt and baking powder. Using a rubber spatula, fold flour mixture into butter mixture just until combined.1 cup flour, 1 teaspoon salt, ½ teaspoon baking powder
- Fold in chopped white chocolate.1 cup chopped white chocolate or white chocolate chips
- Pour batter into a prepared baking pan. Using an offset spatula, spread batter to the edges in an even layer.
- Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
- Bake in 350°F oven for 25-27 minutes or until the edges just begin to brown. Remove from oven and let cool completely before removing from pan and cutting into squares.
Nutrition Information
Calories: 361kcal | Carbohydrates: 48.4g | Protein: 3.9g | Fat: 17.6g | Saturated Fat: 10.5g | Cholesterol: 73mg | Sodium: 361mg | Potassium: 168mg | Fiber: 2.2g | Sugar: 35.4g | Calcium: 77mg | Iron: 1mg
Please note that these nutrition facts are approximations and may not be entirely precise.
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