Description
These delicious White Chocolate and Raspberry Blondies are made with brown butter, loaded with sweet white chocolate chunks and studded with tart juicy raspberries!
Ingredients
- 1/2 Cup + 2 Tablespoons (142g) Unsalted Butter, browned
- 3/4 Cup + 2 Tablespoons (175g) Brown Sugar, packed
- 1 Teaspoon Vanilla Extract
- 1 Large Egg + 1 Yolk, room temp
- 1 Cup + 1 Tablespoon (128g) All-Purpose Flour
- 1/4 Teaspoon Fine Salt
- 3 to 4 Ounces (85 to 113g | 1/2 Cup) White Chocolate Bar, chopped
- Heaping 1/2 Cup (82g) Raspberries, fresh or frozen
Instructions
- Clean Raspberries - If you're using fresh raspberries, wash and pat dry your raspberries. Set aside.
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 7 minutes. Be careful not to burn it.
- Combine Brown Butter & Brown Sugar - Once the butter is a done, quickly transfer it to a large mixing bowl, making sure to scrape in all the tiny brown bits from the bottom of the pan. Then immediately add brown sugar and whisk to combine. Allow to sit on the counter for 10 minute to cool down.
- Preheat Oven - Meanwhile, position a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prepare Pan - Prepare an 8x8 inch (20x20cm) square pan by buttering and lining it with parchment paper, leaving an overhang for easy removal.
- Chop White Chocolate - If using a chocolate bar, roughly chop it and set aside.
- Combine Wet Ingredients - Once the butter/sugar mixture has cooled to a luke warm, whisk in 1 whole egg, 1 yolk and vanilla extract.
- Add Dry Ingredients - Sift in the flour and salt, and mix until there are very few flour streaks left. Do not overmix. The batter will be loose.
- Add Raspberries & White Chocolate - Gently fold raspberries and white chocolate pieces into the batter. Reserve some white chocolate to add on top of the batter if you'd like.
- Transfer & Bake - Spread blondie batter into your prepared pan and then sprinkle more white chocolate on top. Bake for 20 to 23 minutes. It's ready when the top is shiny, the edges are golden and the center has puffed up slightly. A toothpick inserted in the center should come out some moist crumbs. Do not overbake.
- Cool & Serve - Place blondies on a wire rack and allow to cool completely in the pan before serving. You can slice it into 9 or 16 equal pieces. Enjoy!
Notes
Do not overbake - For gooey and fudgy blondies, always err on the side of underbaking them. I pulled mine out of the oven after 21 minutes.
Storage - Store blondies in an airtight container on the counter for up to 3 days or in the fridge for up to a week.
- Prep Time: 20 Minutes
- Cook Time: 20 to 23 Minutes