Every Brownie Needs A Blondie | Raspberry Blondies

Brownies are very popular and well known. It might be a shocker for you that I don’t like brownies. Nope, brownies aren’t for me, just like chocolate cake. The amount of cacao might be the reason for that. So, when I found out there was such a thing as blondies, my first thought was that I wouldn’t like them. But I was willing to try and eventually really liked them! Blondies are the ‘blonde’ version of brownies so without cacao. Ever since trying them, I have been dying to bake them myself with a little spin. So, during my days off I baked these raspberry blondies with white chocolate pieces. Everyone loved the taste of them so I had to share the recipe with all of you!

What you’ll need | 350 grams of light brown sugar, 275 grams of flour, 225 grams of unsalted butter, 100 grams of white chocolate, 100 grams of raspberries, two eggs, one spoon of vanilla extract and a pinch of salt (recipe inspired by Laura’s Bakery).

How to | As you can tell from the ingredients list, you do need a fairly large bowl to put all of them in. Besides a large bowl, you also need a square baking tin of about 20 by 20 cm and put a baking sheet in it. Putting a baking sheet inside tins is a trick everyone should try because this makes it so easy to take your baked goods out of the tin.

First melt the butter by putting it in a pan or in the microwave. I am a lazy baker so I went with the microwave. This is quick and easy. When your butter is melted, it’s time to put the butter in a large bowl with the sugar and mix this together until it’s fully mixed. After that, it’s time to add the two eggs. I like to crack the eggs in a different bowl to make sure there aren’t any shells in there when I add it to the mixture. So, add the eggs to the mixture, start mixing the eggs into it and also add the vanilla extract. Lastly add the flour and salt to make the mixture complete.

We don’t like lumps in the mixture so make sure to mix everything very well for about 2 to 3 minutes. Now the only thing missing are the raspberries and white chocolate pieces. For the white chocolate pieces, crack the chocolate bar inside the packaging. Open the packaging and look if you like the size of the pieces, otherwise slice them a little. Now spoon the chocolate pieces through your mixture. For the raspberries the recipe called for frozen raspberries. I used frozen ones for my recipe but I noticed this makes the blondies a little wet, even when they are fully cooked. So, maybe try it with cold raspberries and evenly spread them out over the mixture after you’ve poured it into the baking tin. I think this will work perfectly fine.

Put it in a pre-heated oven at 200 °C for about 30 to 35 minutes until your raspberry blondies are golden brown. With my oven I always have to keep an eye on what I am baking since things can also burn. If you aren’t sure if your blondie is fully cooked, get a skewer and stick it in the middle of the blondie. If there is dough on the skewer, put it in the oven a little longer. If you pull it out and there’s nothing on the skewer, it’s done! Make sure to let the raspberry blondies cool down before getting it out of the baking tin. Since it is a square tin, you can cut beautiful squared raspberry blondies.

If the blondies are still a little warm, the white chocolate will run out as soon as you cut it… (insert a drool emoji). Even though I am not the biggest fan of white chocolate, it really completes the raspberry blondies. They are sweet and have a bite at the same time. I am definitely planning on making them more and also trying them with other fruits, like blueberries or apple? Let’s see what would be tasty… Have you ever tried blondies? If you had to choose: brownies or blondies? 

Love,

Neeltje