RASPBERRY WHITE CHOCOLATE BLONDIES
Author: Mink
Recipe type: Dessert
Cuisine: American
Serves: 12
- 1½ sticks unsalted butter, melted and cooled, plus more for greasing pan
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
- raspberry jam
- Preheat oven to 350°F. Grease the individual brownie pan with butter. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt to combine.
- In a separate bowl or electric stand mixer, whisk together the melted butter, brown sugar, eggs and vanilla extract until thick and pale in color.
- Add the dry ingredients to the bowl and whisk until just combined. Do not overmix.
- Fold in the chocolate chips and stir to combine.
- Use an ice cream scoop or a spoon to scoop the batter into the pan, filling two-thirds full.
- Gently swirl in the raspberry jam to create raspberry streaks in each blondie.
- Place the pan in the preheated oven and bake until golden brown, about 25-30 minutes.
- Allow the blondies to cool in the pan for 5-10 minutes, then turn out onto a rack and cool completely.
You can use a regular brownie pan and bake for 40-45 minutes, depends on the size of the pan.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/raspberry-white-chocolate-blondies/
3.5.3251