Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate small bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the white chocolate chips and fresh raspberries.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
For a chewier blondie, bake for a shorter time. For a crispier blondie, bake for a longer time. You can also add a sprinkle of coarse sugar on top before baking for extra sparkle.