Hi everyone! It’s Miranda here from Cookie Dough and Oven Mitt. Today I’m sharing with you some amazing Raspberry Swirled White Chocolate Blondies. The best part about these guys is the raspberry swirl on top. It’s just fresh raspberry juice that’s been strained. It’s tart, bright and totally perfect for adding a zing of flavor to these dense white chocolate blondies.
I’ve been on a brownie/blondie kick lately over on the blog. Some of my recent favorites are my browned butter carrot cake blondies, drunken monkey brownies and coffee caramel brownies. I think these are moving up the ranks quickly though. I couldn’t even wait until I was finish with photos to get a bite out of these. They are that stinkin’ good.
Raspberry Swirled White Chocolate Blondies
You are about new have a new favorite dessert after you try these Raspberry Swirled White Chocolate Blondies
- 3/4 cup butter room temperature
- 8 oz. white baking chocolate
- 1 cup granulated sugar
- 2 eggs
- 1 T. vanilla extract
- 1 + 1/2 cups all-purpose flour
- 3/4 cup fresh raspberries
- Preheat oven to 350 degrees. Spray a 8x8 inch page with non-stick cooking spray. Place a piece of parchment paper in the pan. You'll want it to fit the width of the pan and drape over the sides. This will help pull the blondies out. Spray the parchment parchment paper with non-stick cooking spray also.
- In a microwave-safe bowl, add in the butter and white chocolate. Microwave in 30 second intervals and stirring after each interval. It will take another 3 - 4 times microwaving for 30 seconds to completely melt the chocolate. It's okay if the chocolate looks a little curdled. It's from there being more butter than white chocolate. Let cool about 10 minutes.
- While the butter and white chocolate is cooling, place the raspberries in a fine mesh strainer. Start mashing the berries into a bowl. Continue to mash and press the raspberries until all that's left in the strainer are the seeds. Set aside.
- Add in the granulated sugar, eggs, and vanilla in with the butter and white chocolate. Mix with a hand mixer for about 2 minutes on medium/high until the mixture becomes lighter in color and fluffy.
- Add in the flour and stir in with a spatula. Be sure to scrape down the sides and bottom of the bowl to make sure the batter is completely incorporated.
- Pour the batter into the prepared baking pan.
- Add the raspberry juice in 5-6 lines on top of the blondies. Avoid getting the juice too close to the edges, it will get super dark while baking. Pouring the juice in without making lines won't give nearly as nice of a swirled affect.
- Using a toothpick or skewer, make a few circular motions in the middle of the lines.
- Place in the oven for 40-45 minutes until done. If a toothpick comes out with batter still on it, let it bake a few minutes longer then test it again.
- Remove from the oven and let cool completely. Pull the blondies out of the pan, cut and serve.
Here are those Browned Butter Carrot Cake Blondies that you need in your life.
It’s time for me to hit the road! Feel free to come visit me over Cookie Dough and Oven Mitt where there’s a dessert
for each and every sweet tooth.