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.

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Two Years Ago: Caramelized Apple Grilled Cheese
Four Years Ago: M&M Cookies
Five Years Ago: Open Faced Chicken Salad Club


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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

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12 Responses to “Homemade “Instant” Pancake Mix and Blueberry Pancakes”

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    1
    Sara — April 2, 2010 at 4:20 pm

    These pancakes look perfect! I don’t make pancakes that often, but this mix would be an easy throw together to keep in the freezer. Yum!

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    Amy Kingman — April 2, 2010 at 4:28 pm

    Great idea to freeze the mix. I have been making our pancake batter from scratch for a while now, and it’s nearly impossible to go back to the boxed stuff! They just taste flavorless and cardboard-y. I had been reluctant to make mix ahead of time because I didn’t want it to go bad. Thanks for the idea!

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    Lauren — April 2, 2010 at 5:15 pm

    What a great idea to have a homemade pancake mix on hand!

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    Nancy — April 2, 2010 at 5:22 pm

    A good substitute for buttermilk – since most of us don’t keep it on hand, but do have milk in the fridge:

    1 TBS white vinegar with enough milk added to make 1 cup. Allowed to sit for at least ten minutes, this mixture will clot up and mimic buttermilk sufficiently for most recipes.

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    5
    Memória — April 2, 2010 at 9:44 pm

    Those pancakes look amazing!! Oh my goodness.

    i think it is a great idea about freezing milk, too. I buy whole milk for baking only so I need to do that.

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    SimplySweeter — April 2, 2010 at 9:54 pm

    Wow. Those look so good I might have to whip some up…..like…NOW.

    http://www.simplysweeter.blogspot.com

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    7
    Jen — April 2, 2010 at 10:28 pm

    You can also use lemon juice instead of vinegar in the substitute for buttermilk provided by Nancy.

    One thing to note about this recipe though. Not only is the buttermilk needed for the chemical reaction, but it also provides a great flavor to the pancakes that I don’t think you get from using the substitute. Also, buttermilk will keep for a very long time in the fridge since it’s acidic.

    AB mentioned in his cookbook that there are only four thinks he will not make without buttermilk: cornbread, biscuits, waffles, and pancakes. I tend to agree with him.

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    Kelly — April 3, 2010 at 1:24 am

    What a great idea to make your own pancake mix and then when you want quick pancakes, you can have a healthy mix 🙂

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    9
    Kerstin — April 3, 2010 at 3:33 am

    Mmm, these look way better than a mix! Great tip to store the mix in the freezer too!

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    Sugar Bananas — April 6, 2010 at 1:04 am

    Yum! I love blueberry ‘anything’. Alton Brown recipes are always winners. If you’re looking for an even healthier pancake recipe, check out my ‘fluffy whole wheat pancakes’ on my blog. I mix batches of the dry ingredients and keep them in the freezer. Thanks for posting – I’m off to buy some blueberries! Oh, and I’m a new follower 🙂

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    11
    Memória — April 9, 2010 at 8:20 am

    These pancakes look amazing!! Bookmarked!

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    Ashley — July 7, 2010 at 4:04 pm

    Hey Jen I am eating these pancakes at this very moment. They are so fluffy and filling! May I borrow this recipe for my blog and link it back to you??

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