Decadent White Chocolate Blondies

# Ingredient List:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled

05 - 1 cup light brown sugar, packed

06 - 1 large egg

07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate

09 - 1 cup fresh raspberries (or frozen, unthawed)

# Steps:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.

02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.

03 - In a large bowl, whisk melted butter and light brown sugar until glossy. Add the egg and vanilla extract, whisking until smooth.

04 - Fold the dry ingredient mixture into the wet ingredients until just combined without overmixing.

05 - Gently fold in the white chocolate chips and raspberries using a spatula.

06 - Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs.

07 - Allow to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.

# Expert Advice:

01 -

The tartness of raspberries cuts through the richness of white chocolate in a way that feels indulgent but not overwhelming.
They come together in under an hour with ingredients you probably already have on hand.
Every bite has a different texture, from chewy edges to soft, fruity centers.

02 -

Do not overbake these, they firm up as they cool and you want them chewy, not dry. Pull them out when the center still looks slightly underdone.
If your raspberries are very juicy, toss them with a teaspoon of flour before folding them in. I learned this after one batch turned into raspberry soup at the bottom of the pan.

03 -