Chewy White Chocolate Raspberry Blondies

🧂 Ingredients

• 1 cup raspberries

  fresh or frozen
• 2 tbsp granulated sugar
• ¾ cup unsalted butter

  1 ½ sticks
• 1 ½ cups light brown sugar

  packed
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract

  or more to taste
• 1 ½ cup all-purpose flour
• ¼ tsp salt
• ¾ tsp baking powder
• ¼ tsp baking soda
• ½ cup fresh raspberries

  roughly chopped or broken up into smaller bits by hand
• 4 oz white chocolate

  preferably from a bar, roughly chopped
• ¼ cup slivered almonds

  optional

Instructions

• 1 Add 1 cup raspberries and 2 tbsp sugar to a small saucepan. Heat over medium
  heat, stirring and mashing with a whisk until the raspberries are broken down,
  and the mixture is simmering and beginning to thicken (about 5 minutes). Set
  aside to cool slightly.
• 2 Place a fine mesh sieve over a medium bowl. Pour the raspberry mixture into the
  sieve. Use a spatula to press the raspberry mixture against the mesh and push it
  through. A smooth gel will collect on the bottom of the sieve – use the spatula
  to scrape it off into the bowl. Repeat this process until all that remains in
  the sieve are seeds. (Wash out the saucepan – you'll need it again soon!)
• 3 Bown the butter. In the small saucepan, heat butter over medium heat. The butter
  will foam up once, subside, then foam up again. During the second foam, keep an
  eye on the butter to watch for browning, scraping the bottom of the saucepan
  with a spatula occasionally. You'll know the butter is browned when it smells
  nutty and you see browned bits in the butter.
  
  Remove from heat and pour the browned butter into a large mixing bowl. Use the
  spatula to scrape out any remaining browned bits. Let cool slightly.
• 4 Prep your oven and pan. Preheat the oven to 350°F. Line an 8×8 baking pan with
  butter and parchment paper.
• 5 Whip wet ingredients. Add brown sugar to the bowl with browned butter. Use a
  hand mixer to cream together the butter and sugar. Add the egg, egg yolk, and
  vanilla. Beat with a hand mixer until light, smooth, and silky.
• 6 Mix in dry ingredients. Add the flour, salt, baking powder, and baking soda to
  the large bowl of wet ingredients. Use a spatula to mix until just incorporated.
  The mixture will be thick, similar to cookie dough.
• 7 Add mix-ins. Gently fold in fresh raspberries and white chocolate. Transfer the
  blondie batter to the prepared baking pan. Use an offset spatula to gently
  spread the batter evenly inside the pan. Drizzle the raspberry gel on top, then
  sprinkle with slivered almonds.
• 8 Bake and cool. Bake for 35-40 minutes, or until the edges of the blondies are
  golden brown and the center is no longer wobbly. Remove from the oven and cool
  completely before slicing, 4 hours or more. (Do not skip this step! The cooling
  process helps the blondies condense and get chewy.)

Nutrition Info