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, leaving an overhang for easy removal.
- In a heat-proof bowl over simmering water, melt the white chocolate and butter until smooth. Transfer to a mixing bowl.
- Stir in granulated sugar until combined. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract.
- Sift together flour and salt; gently fold into the wet mixture until just combined. Fold in fresh raspberries carefully.
- Pour batter into the prepared pan and smooth the top. Bake for 17-20 minutes or until golden brown with moist crumbs clinging to a toothpick.
- Let cool completely before lifting out using the foil overhang; cut into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (50g)
- Calories: 190
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg