White Chocolate Raspberry Blondies
I’m definitely a chocolate girl. The darker the better. But recently, I’ve been appreciating the sweet subtle taste of white chocolate. It’s been quite a shock that I’ve enjoyed white chocolate so much in the recent past.
I wanted to find a recipe that would highlight some fresh raspberries I had in the house. When I saw a recipe on The Way the Cookie Crumbles for a white chocolate blondie with strawberries, I knew raspberries would be a perfect substitution.
I also swapped the vanilla extract and replaced it with almond extract. I think it really enhanced the nuttiness from the white chocolate.
I took these to a get together with friends. There were multiple comments about these white chocolate blondies. I think they would be great with any fruit in them. I’m thinking blueberries or blackberries would be delicious.
White chocolate should not be under-estimated. If you’re looking for a recipe to help convince you of this argument, I recommend these blondies. I liked them best served cold over room temperature.
One Year Ago: Balsamic Roasted Vegetables and Neapolitan Cheesecake Cake
Two Years Ago: Caramelized Apple Grilled Cheese
Four Years Ago: M&M Cookies
Five Years Ago: Open Faced Chicken Salad Club
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
White Chocolate Raspberry Blondies
Raspberries, almond, and white chocolate combine in these blondies
Yield: 16 bars
Ingredients:
1 cup (4.8 ounces) flour
1/4 tsp baking powder
1/3 tsp salt
5 ounces white chocolate, chopped fine
5 Tbsp butter, cut into 1/2-inch cubes
1/2 cup (3.5 ounces) sugar
3/4 tsp almond extract
2 eggs
6 oz raspberries
Directions:
Adjust a rack to the middle position and heat the oven to 350 degrees. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving a slight overhang. In a medium bowl, whisk the flour, baking powder, and salt together.
Set a heatproof bowl over a saucepan containing one inch of simmering water. Add the chocolate and butter; stir frequently until the mixture is melted and smooth, then remove from the heat. Whisk in the sugar (the mixture will appear curdled), then add almond extract and the eggs one at a time, whisking constantly.
Switch to a rubber spatula and add the flour mixture, stirring until just combined. Gently fold in the berries. Pour the batter into the prepared pan, spreading it into an even layer.
Bake the brownies for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack; cool completely. Use the parchment paper to lift the bars out of the pan and cut into 2-inch squares. (The brownies can be stored in an airtight container in the refrigerator for up to 3 days.)
Recipe adapted from Love and Olive Oil, as seen on The Way the Cookie Crumbles
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen, I totally love your blog. You always ahve the BEST treats! I LOVE the picture with all the cookies resting on the m&ms. GREAT idea! 🙂
Looks beautiful as always!
perfect use of pink! So interesting about how the cookies reacted to the way you rolled them! Thanks for the heads up!
Your cookies look great and that’s a good tip about getting them to look their best too. My kids and all their friends love these cookies. I’ve made them a few times since I first posted them and they never last long.
thanks for the link!
~ Michelle
Those are beautiful and perfect for such a great cause
What an adorable picture! Also helps that they are for a great cause! 🙂
M&Ms are my favorite treat and I love that during this month everything is PINK! The cookies look fantastic.
I am bummed I missed your Power of Pink contest as I was utilizing October to raise awareness around breast cancer too! I made some cookies and have a post on my site: http://katskitchenplace.blogspot.com/2009/10/october-is-breast-cancer-awareness.html
I like the chocolate cookie base of your cookies! Thank you for sharing. Looking forward to checking back and seeing all what people make towards your challenge 🙂
A chocolate cookie topped with chocolate candies? What could be better? Perhaps a tall, ice cold glass of milk to go with them! They look divine. I’m wondering if you might skip the rolling and flattening by creating a wide log of dough (without M&Ms), slicing to the thickness desired, then pressing candies on top? Seems like the dough might be fairly easy to shape into a log. A quick pop into the fridge before slicing would help firm it up. Just a thought! I can’t wait to try them.
Best,
Casey
http://www.tastestopping.wordpress.com
P.S. Not sure if I’ve invited you before, but I’d love to publish any of your photos that FoodGawker and TasteSpotting decline! Thanks. 😀
I love the dark chocolate and pink M&M contrast. What fantastic cookies:)
This comment has been removed by the author.
I just made your recipe for these cookies yesterday and took them to church. The kids went nuts and they’ve never turned out as pretty as they did this time. Thanks for the helpful tips because my m&m cookies have never turned out prettier! 9 minutes was also perfect timing as well.
Both pretty and I’m sure delicious! I love how you showed the comparison between batches to give better suggestions for prettier cookies. The final batch are definitely the prettiest of the bunch. I love that the pink pops w/the chocolate cookie.