Raspberry Swirl White Chocolate Blondies
Equipment
- Mixing Bowls
- 8x8 Inch Baking Pan
- Whisk
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/3 cup raspberry jam
Instructions
- Preheat the oven to 350 degrees and line an 8x8 inch baking pan with parchment paper.
- Melt the butter in a medium bowl, then stir in the brown sugar until smooth.
- Add the egg and vanilla extract to the butter mixture and stir until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until no streaks remain.
- Stir in the white chocolate chips.
- Spread the batter evenly in the prepared pan.
- Drop spoonfuls of raspberry jam across the top and use a knife to swirl it gently through the batter.
- Bake for 25 to 28 minutes until the edges are golden and the center is set.
- Cool completely in the pan before slicing into squares.
Notes
Let the blondies cool fully before cutting so the raspberry swirl sets and does not smear. For a stronger berry flavor, warm the jam slightly before swirling. Store leftovers in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, 8x8 Inch Baking Pan, Whisk
Cuisine: American
Equipment: Mixing Bowls, 8x8 Inch Baking Pan, Whisk