Raspberry blondies

You're welcome!

Seriously, I consider myself a blondie connoisseur (yes, that's how you spell it!) -- just look here and here and here. Oh -- and here. So you get the idea. Anyway -- I love me some blondies! But even with all that expertise (and butter) in my history, it somehow never occurred to me to toss some FRESH raspberries -- one of my favorite things in the world! -- on top of some blondie batter. Who knew?

Friends, I have to tell you, these are some spectacular blondies. Even Mark, an avowed non-white chocolate lover, scarfed his right down and sang its praises. 

And the best part -- you're less than an hour away from thinking, "Gee, I'd like some amazing raspberry blondies" to putting one in your mouth.

Enjoy!

Raspberry Blondies

Adapted slightly from this recipe in All You

(developed by the amazingly talented Lauren Chattman)

Makes: 16

8 Tbsp. unsalted butter, cut into pieces

1 cup packed dark brown sugar

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 large egg

1 tsp. vanilla extract

1 cup fresh raspberries

1 3.5- to 4-oz. bar good-quality white chocolate**, chopped

1. Preheat oven to 350ºF. Line an 8-inch square baking pan with foil, leaving a 1-inch overhang on at least 2 sides. 

2. In a medium pan over very low heat, melt butter with brown sugar. Remove from heat, transfer to a large bowl and let cool slightly. Meanwhile, in a small bowl, combine flour, baking powder and salt, stirring with a fork to mix well.

3. Whisk egg and vanilla into butter mixture, then stir in flour mixture until well combined. Fold in chopped white chocolate. Scrape batter into baking pan, spreading evenly. Scatter raspberries over batter. Bake until blondies are just set in center, 30 to 40 minutes. Let cool completely on a wire rack, then cover and refrigerate for at least 1 hour or up to overnight.

4. Use foil handles to lift blondies out of pan. Place on a cutting board, peel off foil and cut into squares. 

** Note: When buying white chocolate, check the label and make sure the brand you buy has pure cocoa butter in it. The quality of white chocolates varies wildly -- the good stuff can be sublime and the bad stuff is plain awful. I used Perugina and it was excellent (I may have tasted a nibble before adding it to the batter -- quality control!). I'm also a big fan of Green & Black's.