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White Chocolate Raspberry Blondies
Dreamy fudgy lemon white chocolate blondies with juicy raspberries and a shiny crinkle top!
Ingredients
- 3 oz 85g white chocolate, coarsely chopped
- 7 tablespoon 100g unsalted butter
- 2 large eggs at room temperature
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 teaspoon lemon zest
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup plus 1 tablespoon 150g all-purpose flour
- 1 cup 130g fresh raspberries
- ½ cup 85g white chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine eggs, sugar, lemon zest and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Mix in vanilla. Mix in warm melted white chocolate mixture. Add 1 cup of flour and fold it in gently. Just before all of the flour is incorporated, fold in the chocolate chips. Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Spread the rest evenly into prepared pan. Bake for 24-28 minutes until the top is shiny and crackly. Transfer to a wire rack and let cool completely in the pan before slicing into squares.
