Decadent White Chocolate Blondies

# Needed Ingredients:

→ 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 packed light brown sugar

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, unthawed if frozen

# Directions:

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

02 - Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

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

04 - Add the dry mixture to the wet ingredients, folding gently until just combined to avoid overmixing.

05 - Fold the white chocolate and raspberries into the batter carefully.

06 - Evenly spread the batter into the prepared pan and 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 the blondies to cool completely in the pan before lifting them out using the parchment overhang and cutting into 12 squares.

# Expert Hints:

01 -

The texture is chewy at the edges and almost fudgy in the center, nothing like a dry brownie.
Raspberries add little pockets of tartness that cut through the sweetness perfectly.
You can make the batter in under ten minutes with just a whisk and a bowl.

02 -

Do not overbake these or they'll turn dry and crumbly instead of chewy.
If using frozen raspberries, add them straight from the freezer so they don't bleed into the batter.
Let the melted butter cool for a minute before adding it to the sugar or the egg will cook.

03 -