These blondies are made with fresh raspberries baked into them with just a sprinkling of white chocolate chips to enhance their flavor. The real meat and potatoes behind this recipe comes from using browned butter as the base instead of regular butter. It really makes all the difference!
Ingredients:
(Makes 1 9x13 pan or doubling the recipe makes 1 half sheetpan)
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 cups packed light brown sugar
3/4 cup unsalted butter, browned
2 large eggs
2 tsp. vanilla extract
1 1/2 pints fresh raspberries
1/2 cup white chocolate chips
Method:
Preheat the oven to 350 degrees. Line a 9x13 baking pan with foil coming up all sides (or a half sheetpan if doubling the recipe) and spray well with pan spray.
Brown the botter. Heat the butter in a skillet over med/high heat, slightly swirling the pan until melted. Let the butter cool 3-4 minutes or until slightly nutty, and bubbles start rising from the pan. Remove from heat and pour into the mixing bowl. Let cool about 10 minutes.
Sift flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using a mixer (handheld or standing), beat the browned butter and brown sugar about 2-3 minutes. It will look like wet sand. Add in the vanilla and eggs. Let this mixture beat for a minute. It will turn lighter in color and look fluffy. Scrape down the bowl. Add in the flour mixture slowly and only mix until fully incorporated. This makes a sticky dough. Scoop the dough into the prepared pan and flatten until an even layer. Sprinkle raspberries and white chocolate chips over the top and lightly press into the dough.
Bake 35-40 minutes until golden and a tester comes out clean. Cool completely and slice into bars to serve.
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