Dive into the luscious world of white chocolate raspberry blondies, a tantalizing treat that combines the rich sweetness of white chocolate with the tangy burst of fresh raspberries. This recipe offers a perfect balance of velvety texture and fruity zest, creating a dessert that's as delightful to look at as it is to devour.
Why You’ll Love This: These blondies are the ultimate indulgence for any white chocolate lover. The combination of moist, dense texture with the freshness of raspberries offers a refreshing twist on the classic blondie. Each bite is packed with a harmonious blend of flavors that are sure to satisfy your sweet tooth.
Perfect Occasion: Ideal for picnics, afternoon tea, or a special treat at family gatherings, these blondies make a great centerpiece for any dessert table. They are also perfect for holiday celebrations or as a thoughtful homemade gift that shows care and affection.
Decoration Tips: For an elegant finish, drizzle melted white chocolate over the cooled blondies and sprinkle with freeze-dried raspberries for a touch of color and enhanced raspberry flavor. Alternatively, adorn them with a few whole fresh raspberries for a natural and vibrant look. Let the chocolate set completely before slicing to ensure each piece looks pristine.
Ingredients:
- 250g unsalted butter
- 250g granulated sugar
- 3 large eggs
- 175g all-purpose flour
- 1 teaspoon vanilla essence
- 250g white chocolate, chopped
- 200g fresh raspberries
- 10-15g freeze-dried raspberries (optional)
Optional Decoration:
- 75g white chocolate, melted
- Additional raspberries (fresh or freeze-dried)
Instructions:
- Preheat your oven to 360°F (180°C or 160°C with a fan) and prepare a 9x9 inch baking tin by greasing it and lining it with parchment paper.
- In a microwave-safe bowl, melt the butter gently and stir until smooth; set aside to cool slightly.
- In a large mixing bowl, use an electric mixer to whisk together eggs, granulated sugar, and vanilla essence until the mixture is pale and forms a mousse-like texture.
- Gradually add the melted butter to the egg mixture, incorporating thoroughly after each addition.
- Sift the flour into the mixture and fold gently to combine without overmixing.
- Stir in the white chocolate chunks and raspberries, adding freeze-dried raspberries if using, and fold gently.
- Transfer the batter to the prepared tin, spreading evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to maintain a gooey texture.
- Allow the blondies to cool completely in the tin.
- Once cool, drizzle with melted white chocolate and scatter freeze-dried raspberries over the top for decoration. Allow the chocolate to set before cutting into squares.
Enjoy your delightful homemade white chocolate raspberry blondies, a treat that promises to be as satisfying as it is beautiful!