Raspberry and White Chocolate Squares
A delightful mix of tart raspberries and creamy white chocolate. Perfect for any occasion, they’re a quick and easy way to satisfy your sweet tooth.
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Ingredients
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup frozen raspberries
- 2/3 cup white chocolate chips
- Drizzle of melted white chocolate (optional topping)
Instructions
- Line your 8x8 baking dish with parchment paper, letting the edges hang over for easy removal later. Preheat your oven to 350°F.
- In a medium bowl, combine the melted butter, white sugar, and brown sugar. Whisk them together vigorously until the mixture is smooth and fully blended.
- Crack in the egg and pour in the vanilla extract. Whisk again until everything is combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Gradually pour the dry ingredients into the wet mixture. Toss in the frozen raspberries at this point, too. Using a spatula, gently fold the mixture until it’s mostly combined.
- Fold in the white chocolate chips until no streaks of flour remain and the chips are evenly dispersed. The batter will be thick—that’s exactly what you want.
- Transfer the batter into your prepared baking dish, spreading it evenly. For an extra burst of color and flavor, scatter a few more raspberries and white chocolate chips on top.
- Place the dish in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the blondies cool in the pan for at least 15 minutes. This helps them set, making slicing much easier.
- If you’re feeling fancy, drizzle melted white chocolate over the top for a final touch. Slice into squares, serve, and watch them disappear.