Soft and dreamy lemon white chocolate blondies with a crinkly top made of raspberries.
INGREDIENTS
– 3 oz 85g white chocolate, coarsely chopped
– 7 tablespoon 100g unsalted butter
– 2 large eggs at room temperature
– ½ cup 100g granulated sugar
– ¼ cup 55g packed light brown sugar
– 1 teaspoon lemon zest
– ½ teaspoon pure vanilla extract
– ½ teaspoon salt
– 1 cup plus 1 tablespoon 150g all-purpose flour
– 1 cup 130g fresh raspberrie
– ½ cup 85g white chocolate chips
INSTRUCTIONS
Preheat oven to 350°F. Leave a 2-inch overhang on either side of an 8x8-inch baking pan with parchment paper.
Step 1
Melt white chocolate and butter in a heatproof basin over hot water. Stir until smooth. Or microwave at 50% power in brief bursts with frequent swirling.
Step 2
Whisk or beat eggs, sugar, lemon zest, and salt in a large bowl until light and thick. Add vanilla. Stir in warm melted white chocolate.
Step 3
Add 1 cup flour and gently fold. Fold in the chocolate chips before adding the flour. Mix raspberries with 1 tablespoon of flour and carefully mix them into batter.
Step 4
Evenly distribute remaining ingredients in pan. Bake till shiny and crackly, 24-28 minutes. Before cutting into squares, let cool in the pan on a wire rack.