Raspberry-White Chocolate Blondies

Ingredients and Weight:

• All-purpose flour: 1 1/2 cups (180g)
• Baking powder: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1g)
• Unsalted butter, softened: 1 cup (2 sticks or 226g)
• Granulated sugar: 1 cup (200g)
• Brown sugar: 1/2 cup (100g)
• Large eggs: 2
• Vanilla extract: 1 teaspoon (5ml)
• White chocolate chips: 1 cup (150g)
• Raspberries, fresh or frozen: 1 cup (125g)

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in white chocolate chips and raspberries.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
9. Let blondies cool in pan before cutting into squares.

Nutritional Information:

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Chewy, soft, and dense
• Sweet and tangy from the raspberries
• Rich and indulgent with white chocolate chips
• Perfect for a decadent dessert or sweet snack

User Comments:

• "These blondies are absolutely delicious! The combination of white chocolate and raspberries is perfect."
• "I made these for a party and they were a huge hit. Everyone loved them!"
• "I'm not a big baker, but these were easy to make and turned out amazing."
• "The blondies are so rich and satisfying. I highly recommend them."
• "I've tried many blondie recipes, but this one is by far the best."

Special Precautions and Tips:

• For a more intense raspberry flavor, use fresh raspberries. Frozen raspberries will release more juice during cooking.
• If your raspberries are very juicy, pat them dry before adding them to the batter.
• Don't overmix the batter, as this will result in tough blondies.
• Let the blondies cool completely before cutting them into squares, as they will be very fragile when warm.