Raspberry White Chocolate Blondies
Made with
delicious Ghirardelli white chocolate, these raspberry white chocolate blondes
are just the right blend of tangy raspberry and white chocolate sweetness.
Ingredients
- 2 large eggs
- ¼ teaspoon salt
- 5 oz/140 g white chocolate , coarsely chopped
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/3 cup (75 g/2.6 oz) unsalted butter, cut into small pieces
- ½ cup (100 g/3.5 oz) granulated sugar
- ¾ cup plus 2 tablespoons (125 g/4.5 oz) all-purpose flour
Instructions
First, preheat
the oven to 350F / 180C. Line the base and sides of an 8 × 8-inch baking sheet
with aluminum foil, leaving enough overhang on the sides to remove the brownies
after baking.
Then, in a
medium heat-resistant bowl, place the white chocolate and butter. Place the
bowl on a pan of simmering water and stir from time to time until the chocolate
and butter have melted. Transfer the mixture to a large bowl, then add the
sugar and mix to combine. Add eggs, one at a time, mixing until combined. Stir
in vanilla. Sift the flour and salt, then incorporate them into the dough until
they are combined. Fold the raspberries.
Pour the
dough into the prepared pan and smooth the top. Bake for 17 to 20 minutes,
until the top is golden and a toothpick inserted in the center comes out with a
few moist crumbs. Avoid overcooking, which will make the brownies dry. Let the
brownies cool completely on a wire rack, then take them out of the pan and cut
them into squares (or refrigerate until they are completely set for a perfect
cut).
Brownies can
be stored at room temperature or in the refrigerator in an airtight container
for up to 3 days. Alternatively, they can be frozen for up to 2 months, then
thawed overnight in the refrigerator.
Happy
Cooking Time.
