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). Line an 8×8-inch baking pan with foil, allowing overhang for easy removal.
- In a medium heat-proof bowl, melt the white chocolate and butter together over simmering water. Stir until smooth.
- Transfer the melted mixture to a large bowl and mix in sugar. Add eggs one at a time, followed by vanilla extract.
- Sift flour and salt together, then gently fold into the wet ingredients until just combined.
- Carefully fold in the fresh raspberries.
- Pour batter into the prepared pan and smooth out the top. Bake for 17-20 minutes until golden and a toothpick comes out with moist crumbs.
- Cool completely on a wire rack before lifting out using foil overhang. Cut into squares for serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (approx. 50g)
- Calories: 205
- Sugar: 14g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg