Raspberry and White Chocolate Blondies

Step 1

Preheat oven to 350°F/177°C. Line an 8-inch square pan with parchment or foil, extending it over the sides (if using foil or just the pan, grease lightly with non-stick spray).

Step 2

In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract.

Step 3

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

Step 4

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

Step 5

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).

Step 6

Let the blondies cool in the pan until sturdy enough to remove by lifting the sides of the parchment or foil. Finish cooling on a wire rack.

Step 7

Cut into 16 even squares and drizzle with extra melted white chocolate (optional).