Saturday, May 19, 2012

Raspberry White Chocolate Almond Blondies

Obviously did not wait to let cool before cutting!

(Originally "Raspberry Blondies" from My Recipes/All You)

1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
A dash of almond extract
1/2 cup sliced almonds
1/3 cup Ghirardelli white chocolate chips
1 cup fresh raspberries


1. Preheat oven to 350ºF. Line an 8-inch square baking pan with heavy-duty foil (the Reynolds non-stick kind is perfect for this recipe), leaving at least a 1-inch overhang on all sides.

2. In a small bowl, combine flour, baking powder and salt. Melt butter in a medium saucepan over low heat.  Turn off heat.  Stir in brown sugar until moistened. Let cool slightly.  Whisk in egg, vanilla and almond extracts. Stir in flour mixture until just combined. Stir in nuts.  Mix in a few white chips.

3. Scrape batter into baking pan, smoothing top the best you can with a spoon, or use a spatula. Scatter berries and remaining chips over batter. 
Ready to bake!

Add a few more chips if you have already snacked on the premeasured amount and to make it look pretty.  Eat a few more from the bag because you are baking in the afternoon before dinner.   And damn, these chips taste way better than those white "chocolate" Easter bunnies which appeared in your basket year after year while your sister got the chocolate ones.  "We thought you liked them!"  "No!"  

Bake until blondies are set in center, about 30-35 minutes. 
Cool completely in pan on wire rack (good luck, reasoning it is now time for fruit after all that chocolate)

4. Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board. Cut into 16 squares and serve.

For easier cutting, cover and refrigerate blondies for at least 1 hour before slicing into bars. 
(If you can wait!)

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