Raspberry White Chocolate Blondies

Ingredients:

• 1 cup + 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted unsalted butter
• 3/4 cup packed light brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 tsp orange zest (optional)
• 1 cup raspberries (fresh or frozen)
• ⅔ cup white chocolate chips (or good quality white chocolate bar, like Baker's brand, chopped into small pieces)

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, ensuring an overhang of at least 2 inches on two opposite sides.
2. Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
3. Wet Ingredients: In a separate large bowl, mix the melted butter and brown sugar until well combined. Incorporate the vanilla, orange zest (if using), and egg into the mixture.
4. Combine & Add Mix-ins: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Carefully fold in the raspberries and 3 ounces of chopped white chocolate.
5. Baking: Pour and spread the batter evenly into the prepared baking pan. Use an offset spatula to smooth the top. Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Let the blondies cool completely in the pan, placed on a wire rack.
6. White Chocolate Drizzle: Melt some white chocolate (either in the microwave or using a double boiler method) and drizzle it over the cooled blondies.
7. Chill & Slice: Refrigerate the blondies for about 1 hour, then use the parchment paper overhangs to lift them out of the pan for easier slicing.

Notes:

• Raspberries: You can use either fresh or frozen raspberries. If opting for frozen ones, do not thaw them. The baking time might need an extension by a few minutes.
• White Chocolate: Prioritize using high-quality white chocolate chips or a renowned white chocolate bar, such as the Baker's brand. Aim for ½ inch chopped pieces for even distribution.
• Parchment Paper Tip: Leaving parchment overhangs facilitates easy removal of the blondies from the pan.
• Cooling: Ensure the blondies are completely cool before cutting them to maintain shape.
• Storage: Seal leftover blondies in an airtight container. They can be stored at room temperature for up to 4 days, refrigerated for 5 days, or frozen for up to 2 months.