White chocolate, raspberries and a sprinkling of sugar on top. How bad could that be?
Let me tell you, bad is not a word you can use to describe these blondies. They were so good I actually had to wrap up and hide the last piece so I could take a picture of them before they were gone.
I picked this recipe up awhile ago from Jenny over at Picky Palate, who was celebrating her blogaverssary with these amazing blondies, topped with ice cream. Thank goodness I did not have any ice cream in the house or I might have been tempted to try that!
The only change I made to the recipe was omitting the nuts. Oh, and I didn't have sour cream, so used a splash of buttermilk instead. Divine!
Raspberry White Chocolate Blondies
recipe from Picky Palate
1/4 cup butter
3/4 cup white chocolate chips
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp baking powder
1 cup flour
1/2 tsp salt
1/2 cup white chocolate chips
2 tablespoons sour cream
1 cup fresh raspberries
2 tablespoons sanding sugar (I had Turbano)
Preheat oven to 350F.
Line a 8x8 baking dish with tin foil, so the edges hang over the sides, and coat the foil with cooking spray. Melt the butter in a microwave safe bowl. Stir in the ¾ cup white chips until melted and smooth.
In a large bowl add the sugar, brown sugar, flour, baking powder, salt and the ½ cup of white chips. In a small bowl whisk the eggs and sour cream (or a splash of buttermilk). Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.
Pour the mixture into the prepared pan and top evenly with the raspberries. Sprinkle the sanding sugar over the top before baking for 30-35 minutes, or until toothpick comes clean from center.
Makes 9 really good brownies.