Indulge in the perfect balance of sweet and tart with these Raspberry White Chocolate Blondies! Each bite is a delightful fusion of buttery, chewy blondie goodness, luscious white chocolate, and vibrant raspberries jam. The golden ages are soft, gooey center make them irresistible for dessert lovers. Whether you’re hosting a gathering or treating yourself, these blondies are guaranteed to impress. Easy to make and absolutely divine, they’re the ultimate way to satisfy your sweet tooth. One batch, and you’ll be hooked just like us! 🙂
I used my Le Creuset brownie pan which was perfect for baking individual brownies. The square shape of the baking wells ensure that each piece is baked to uniform perfection and has both a crispy crust as well as a fudgy center. Highly recommended if you are a brownie lover.
Let’s bake some blondies!
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.
I hope. you give this Raspberry White Chocolate Blondies a try. The recipe card is below and let me know how it goes. 🙂
Â
- 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.
Â
Leave a Reply