Raspberry White Chocolate Blondie Recipe
Indulge in the amazing flavors of this Raspberry White Chocolate Blondie recipe. These blondies are the lighter and summery version of brownies, with a caramel flavor from brown sugar and a touch of burnt butter. The batter is made with brown butter, soft light brown sugar, eggs, and vanilla extract. Sift in the dry ingredients of salt, baking powder, and plain flour, and fold them carefully into the batter. To make it extra special, add in chunks of caramelized white chocolate, white chocolate chips, and freeze-dried raspberries. The raspberry goo, made with raspberries and sugar, is injected into the blondie before baking. The blondie bakes at 175 degrees Celsius for 25-28 minutes until golden brown on the outside and slightly wobbly in the center. Allow it to cool and chill in the fridge for the best fudgy texture. This blondie is a heavenly treat with its crispy edges, rich white chocolate, bursts of raspberries, and caramel-like sweetness.
Ingredients:
- 180 grams brown butter
- 450 grams soft light brown sugar
- 4 large eggs
- 1.5 teaspoon vanilla extract
- 360 grams plain flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 200 grams caramelized white chocolate
- 200 grams white chocolate chips
- 15 grams freeze-dried raspberries
- Raspberry goo (or substitute with raspberry jam)
Cooking steps:
- Start by browning the butter in a saucepan until golden brown. Allow it to cool slightly.
- In a bowl, whisk together the brown butter and soft light brown sugar until combined.
- Crack four eggs into a separate bowl, then add them to the butter-sugar mixture. Whisk until smooth.
- Mix in the vanilla extract.
- In a separate bowl, sift together the salt, baking powder, and plain flour. Gradually add this dry mixture to the wet mixture, whisking until no more flour is visible.
- Switch to a spatula and fold in the caramelized white chocolate, white chocolate chips, and freeze-dried raspberries.
- Preheat the oven to 175 degrees Celsius. Grease and line a 10-inch square tin with greaseproof paper.
- Transfer the blondie batter to the prepared tin and level it out.
- Use a pastry roller or a smooth object to press the batter evenly.
- Inject raspberry goo into the batter using a squeezy tub or a piping bag.
- Bake for 25-28 minutes until golden brown on top and slightly wobbly in the center.
- Allow the blondie to cool in the tin, then transfer it to a cutting board and remove the baking paper.
- Cut the blondie into desired sizes and enjoy the fudgy and delicious treat!
