White Chocolate Raspberry Blondies
This raspberry blondies with white chocolate chips are an easy bar cookie that takes about 10 minutes to make!
Servings: 16 bars
Calories: 272kcal
Equipment
Ingredients
- 1 1/2 cups (180 grams) all purpose flour *spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter melted slightly cooled
- 1 1/2 cups (320 grams) packed light brown sugar
- 2 large eggs room temperature
- 4 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (120 grams) raspberries *fresh or frozen (do not thaw)
- 1 cup (170 grams) white chocolate chips
Instructions
- Prepare the pan and pre-heat. Adjust oven rack to middle position; heat oven to 350° F (177°C). Line a 13 by 9-inch baking pan with foil, or parchment paper. Set aside.
- Combine the dry ingredients. Whisk flour, baking powder, and salt together in medium bowl; set aside.
- Combine the wet ingredients. In a second mixing bowl, together the melted butter and brown sugar until evenly combined. Whisk in the eggs, and extracts until evenly combined.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon or spatula. Be sure to not overmix. Stop whisking once the flour has just been incorporated.
- Fold in the raspberries and white chocolate chips. Using a rubber spatula, fold in the raspberries and white chocolate chips being careful to not smash the raspberries too much. If you use frozen berries, do not thaw before adding them to the bowl.
- Bake and cool your bars. until top is shiny, cracked, and light golden brown, 30 to 35 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Notes
- Raspberries - You can use fresh or frozen raspberries. If using frozen, do not thaw first. Fold in gently so as not to squish the berries and release too many juices.
- Be sure to measure your flour correctly. Over measuring can result in a cakey texture instead fo the perfect chewiness that we are going for. For best accuracy use a kitchen scale. If you use dry measuring cups, then spoon the flour into your cup (do not pack it down) and then level off with a flat edge.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
Nutrition
Calories: 272kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 98mg | Potassium: 118mg | Sugar: 27g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 0.9mg