Ingredients
Scale
- 5 oz white chocolate, coarsely chopped
- 1/3 cup unsalted butter, cut into small pieces
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (180°C) and line an 8×8-inch baking pan with foil.
- Melt the white chocolate and butter together in a heat-proof bowl over simmering water until smooth.
- In a large bowl, combine the melted mixture with granulated sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift together flour and salt before folding into the wet mixture until just combined. Gently fold in fresh raspberries.
- Pour batter into the prepared pan and smooth the top. Bake for 17-20 minutes until golden brown on top and a toothpick inserted comes out with moist crumbs.
- Allow to cool on a wire rack before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (45g)
- Calories: 190
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg