White Chocolate Raspberry Blondies

Thursday, October 11, 2012

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

Bars and Brownies, Dessert

1 comment »

17 Responses to “Fauxstess Cupcakes”

#
1

Maryanna — April 9, 2009 at 3:16 pm

These are darling!
#
2

Kerstin — April 9, 2009 at 4:04 pm

Adorable – I love the cupcake liners!
#
3

Anali — April 9, 2009 at 5:57 pm

These look great! I’ve got to try them soon! ; )
#
4

oneparticularkitchen — April 9, 2009 at 7:56 pm

How adorable! Oh The Yankee would just eat these up.
#
5

Mermaid Sweets — April 9, 2009 at 8:20 pm

I have been wanting to try these too – nice post, I love the photos.
#
6

Maria — April 9, 2009 at 8:52 pm

They look perfect! YUM!
#
7

Jamie — April 10, 2009 at 1:12 am

Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
#
8

rickdog — April 10, 2009 at 8:54 pm

Find more Fauxstess Cupcakes in my recipe blog search:
HERE
#
9

Sarah — April 10, 2009 at 11:41 pm

So cute and yum!
#
10

Stephanie Wagner — April 11, 2009 at 12:03 am

Could these be any cuter?? I love the idea of home baking classic favorites like this!
#
11

oneordinaryday — April 11, 2009 at 1:58 pm

This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
#
12

kitchenbelle — April 13, 2009 at 6:09 pm

Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
#
13

Jigginjessica — April 16, 2009 at 3:07 pm

I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
#
14

bcallegra — April 20, 2009 at 1:56 am

I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
#
15

Simply Inviting Weddings — November 29, 2010 at 11:34 pm

I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
#
16

Seantellc — April 1, 2011 at 4:18 pm

so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
#
17

beantownbaker — April 1, 2011 at 6:33 pm

Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

White Chocolate Raspberry Blondies