Description
Deliciously chewy blondies packed with white chocolate and fresh raspberries.
Ingredients
Scale
- ¾ cup unsalted butter (melted)
- 1¼ cups brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate (roughly chopped)
- ½ cup fresh raspberries (or frozen)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, stir together the melted butter and brown sugar until well combined.
- Add the vanilla extract and egg and mix until smooth.
- Sift in the flour, cornstarch, baking powder, and salt. Stir just until combined.
- Fold in the white chocolate chunks, then gently fold in the raspberries.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
- Let the blondies cool completely in the pan on a wire rack.
- Lift out using the parchment paper, cut into squares, and serve.
Notes
- For best results, use room temperature ingredients.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg