White Chocolate and Raspberry Blondies

5 from 3 votes

White Chocolate and Raspberry Blondies

Decadent, brown butter blondies filled with white chocolate and your favorite raspberry jam. Our recipe is easy to make and our white chocolate raspberry blondies are the perfect dessert to bring to your next BBQ or play date.

Prep Time15

Cook Time18

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 185kcal

Author: Amanda Smallwood

Ingredients

For the Blondies

½ cup unsalted butter browned and cooled
1 cup light brown sugar
1 large egg
1 ½ teaspoons vanilla
1 cup all purpose flour
½ teaspoon salt
2 ounces white chocolate coarsely chopped
½ cup raspberry preserves

For the White Chocolate Drizzle

2 ounces white chocolate coarsely chopped

Instructions

For the Brown Butter

Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling – swirl and stir as needed.
Watch closely for small brown bits to begin forming on the bottom of the pan – this will happen around 5 minutes.
As soon as you begin to see brown bits in the butter, remove the butter from the heat
Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe.
If you leave the butter in the pan it will continue to brown and could even become burnt.

For the Blondies

Preheat oven to 350°. Line a 9 x 9 inch square baking pan with parchment paper making sure that the paper comes up the edges of the pan.
In a large mixing bowl, combine the brown butter and light brown sugar - mix until well combined. Add egg and vanilla and mix well.
Gently fold in the salt and flour.
Fold 2 ounces of the white chocolate chunks into the batter.
Using a spatula or your hand, spread the batter evenly into your prepared pan.
Add dollops of raspberry jam to the top of the blondie batter. Drag a sharp knife through the jam and batter to spread the jam out just a bit.
Bake blondies for 17-18 minutes or until the edges are golden brown.
Remove blondies from oven and allow to cool in the baking pan, on a wire rack for at least 30 minutes. Use the edges of the parchment to pick up and move the blondies to a cooling rack. Cool for an additional 30-45 minutes before cutting into squares.

For the White Chocolate Drizzle

Using the microwave, melt the other half (2 ounces) of white chocolate chunks. Warm on high in 30 second intervals, stirring after each round of 30 seconds. Once the chocolate is melted and pourable, drizzle the blondies with the melted white chocolate.
Allow the white chocolate time to set up and become solid again before serving blondies.

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