10 ounces white chocolate chips, divided use (6 ounces for batter, 4 ounces for melting)
3 ounces fresh raspberries (about 1/2 of a package), slightly chopped
Instructions
Preheat the oven to 350, and line a 11 x 7 x 1.5 inch glass baking dish (or 2 quart) with a piece of foil that over-hangs slightly over the sides of the baking dish, and lightly mist with cooking spray.
In a small bowl, combine the flour, the baking powder and the salt, stir to blend, and set these dry ingredients aside for just a moment.
To prepare your batter, add the sugar and the eggs to a medium size bowl, and with a hand-held mixer, beat the two together on medium-high speed for about 2 minutes, or until a very pale yellow, and thick and creamy.
Next, add the melted butter to the egg/sugar mixture a little at a time, and using a spatula or wooden spoon, blend it into the eggs/sugar until completely incorporated; add in the vanilla extract, and stir to combine.
Next, add the flour/baking powder/salt mixture into the eggs/sugar/butter mixture, and stir to combine; once almost completely blended, add in 6 ounces of the white chocolate chips, and fold those in to incorporate them completely.
Pour about half of the batter into the foil-lined baking dish, then top that as evenly as possible with the chopped raspberries; pour the remainder of the batter over the raspberries, then very gently and carefully “swirl” the batter to blend it with the berries, being careful not to break up the berries too much more.
Bake the blondies for 36-38 minutes, or until a toothpick inserted into the center comes out clean and the blondies are lightly golden on top; allow to cool for about 10 minutes in the baking dish, then using the over-hanging foil, lift the blondies out of the baking dish and allow them to cool completely.
Once cooled, melt the 4 ounces of white chocolate chips in the microwave in intervals, beginning with 30 seconds, then stirring; next, microwave for another 15 seconds, stir, and then an additional 10-15 seconds and stir, just until melted enough to drizzle. (Be careful not to overheat, as the chocolate may seize up on you.)
Drizzle the melted white chocolate over the entire batch of blondies, and then use a toothpick to “drag” the chocolate decoratively; place the batch into the fridge to set/harden the white chocolate for about 15-20 minutes, and once set, cut the batch into 12 blondie bars and serve. (Store covered with plastic wrap in the fridge.)
Originally Submitted
7/30/2013
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