Raspberry White Chocolate Blondies

Raspberries & white chocolate are such a perfect combo, then add Brown Butter to the mix & these Blondies are at another level!

These Brown Butter Raspberry White Chocolate Blondies are so easy to make and I GUARANTEE will be one of your favorite blondie recipes moving forward. They are DELICIOUS!!! If you have never browned butter, it is melted butter with a nutty and bold flavor brought on by gently cooking it on the stove. You can use this as a sauce or as an ingredient in endless sweet or savory recipes. I have left instructions below on how to make perfect brown butter!

Enjoy!

xoxo

SiLLibake

Brown Butter Raspberry White Chocolate Blondies

Raspberry & White Chocolate are the perfect combo!

Yield 12-16

Prep 10 mins

Cook 18-20 mins

Total 28-30 mins

Ingredients:

• ⅔ cup granulated sugar

• ½ cup unsalted butter brown butter or just melted butter

• 1 large egg room temperature

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ½ tsp baking powder

• ⅛ tsp salt

• ¾ cup raspberries fresh or frozen (if using fresh, I would recommend popping them in the freezer for about an hour, this helps them not break apart to much in the batter)

• ⅔ cup white chocolate chips or a white chocolate bar chopped into small pieces

  Directions:

1. Preheat oven to 350°F/177°C.  If using your 12 SiLLibake Baking Cups, place them in your muffin tin or place them on a baking sheet (no greasing required) OR Line an 8-inch square pan with parchment, extending it over the sides required

2. In a large bowl, whisk together the sugar and warm butter until it cools and comes together well, 2 minutes or so. Mix in the egg and vanilla extract.

3. In a medium bowl, whisk together the flour, baking powder and salt. Toss in the raspberries.

4. Gently fold the raspberry mixture into the wet ingredients until a few flour streaks remain, then stir in the white chocolate chips.

5. If using SiLLibake baking cups, divide the batter into your 12 baking cups, bake for 18-20 min OR in your 8” pan, carefully spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).

6. Let the blondies cool for at least 10 min before removing from baking cups or pan.  Finish cooling on a wire rack.

   How to Brown Butter:

   Browning butter is pretty quick. Place the pieces of butter in your light-colored pan. Turn the stove heat to medium. Medium heat ensures the butter cooks evenly, an important factor in the success of this easy process. Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring or swirling the pan. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast. It will smell intensely buttery, nutty, and rich. Remove from heat.  If not using right away, transfer the brown butter to a bowl, this will stop the cooking.

   TO STORE: Blondies can be stored at room temperature for up to 5 days, in the refrigerator for up to 1 week

   TO FREEZE: Individually wrap and freeze muffins for up to two months. Defrost overnight in the fridge or at room temperature for a few hours before enjoying.

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