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


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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 “Goat Cheese Cake with Peach and Blueberry Topping”

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    Fun and Fearless in Beantown — September 1, 2010 at 1:51 pm

    I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!

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    Lauren — September 1, 2010 at 5:14 pm

    Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.

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    Amanda — September 1, 2010 at 5:36 pm

    This cake looks DELICIOUS!

    I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.

    I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!

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    Beeb — September 1, 2010 at 8:10 pm

    i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂

    i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??

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    Jen — September 1, 2010 at 8:48 pm

    Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!

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    We Are Not Martha — September 1, 2010 at 11:31 pm

    Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!

    I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂

    Sues

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    Elina — September 2, 2010 at 3:40 pm

    I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!

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    flavourfulbounty — September 3, 2010 at 4:21 pm

    This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.

    I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.

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    Ingrid — September 4, 2010 at 2:47 am

    Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
    ~ingrid

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    Cara — September 4, 2010 at 1:43 pm

    Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!

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    Shannon — September 15, 2010 at 1:45 am

    LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)

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    Jay — February 21, 2011 at 10:42 pm

    i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
    best wishes, jay, my blog: artandloveandme.blogspot.com

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