White Chocolate and Raspberry Blondies



– 1 cup all purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1/2 cup butter, melted – 1 cup light brown sugar – 1 large egg – 1 teaspoon vanilla – 1 tablespoon lemon zest (zest of one lemon) – 1 cup white chocolate chips, divided – 1 1/2 cup fresh raspberries, divided


Step 1

Preheat oven to 350 degrees. Line an 8x8" pan or baking dish with parchment paper. Set aside. In a bowl, whisk together the flour, baking powder and salt. Set aside.

Step 2

In a mixing bowl, add the melted butter, brown sugar, egg and vanilla. Whisk together until smooth and thick.

Step 3

To the butter mixture, gradually add in the flour mixture a few spoonful's at a time. Use a large whisk or electric hand mixer to mix the batter. Mix all the dry ingredients until fully incorporated. Batter will be very thick.

Step 4

Fold in the lemon zest, 1 cup of white chocolate chips and 1 cup of the raspberries. (Reserve 1/2 cup of raspberries and 1/3 cup of white chocolate chips for topping.) Use a rubber scraper to gently fold together until just combined.

Step 5

Spread the batter into the prepared pan using a rubber scraper or offset spatula. Top the batter with the reserved white chocolate chips and raspberries.

Step 6

Bake at 350 degrees for 40-45 minutes or until center of blondies are completely set and the edges are golden brown. Let cool for 20-30 minutes before cutting into squares.

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