What better way to greet spring than with the colorful, rich, goodness of a blondie studded with raspberries! Try this recipe for the brownie’s cousin – it is just perfectly firm yet yields in your mouth with the goodness of white chocolate and tart juiciness of raspberries. Butter and brown sugar marry each other to provide a perfect caramel-like taste. You can’t go wrong with this decadent dessert at any party or just to brighten up your Sunday afternoon.

Ingredients (Blondies)

  • 3/4 cup salted butter, melted
  • 1 1/4 cup brown sugar
  • 1/8 tsp salt
  • Lemon zest (optional)
  • 2 tsp vanilla extract
  • 1 egg
  •  1 1/2 cup all-purpose flour
  • White chocolate chips
  • 1/2 cup fresh raspberries

Method

Prep Time: 10 min

Cook Time: 30 min

(Serves 10-15)

  1. Preheat the oven to 35o degrees Fahrenheit. Meanwhile, grease and line a 8×8 in baking dish with parchment paper to ensure an easy release.
  2. Combine your sugar and butter as well as salt; next, add in the egg and stir to incorporate. Then, mix in your vanilla and optional lemon zest. Finally fold in the flour and chocolate chips. The raspberries should be folded in last to prevent too much incorporation.
  3. Add the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out with a few baked crumbs.
  4. Let cool for 3 hours and serve.
  5. Enjoy!