Decadent White Chocolate Blondies

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled

05 - 1 cup packed light brown sugar

06 - 1 large egg

07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate

09 - 1 cup fresh raspberries or frozen, unthawed

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

03 - In a large bowl, whisk melted butter and brown sugar until combined and glossy. Add egg and vanilla extract, whisking until smooth.

04 - Stir dry ingredients into the wet mixture until just combined; avoid overmixing.

05 - Gently fold white chocolate and raspberries into the batter using a spatula.

06 - Spread batter evenly into prepared pan. Bake 28–32 minutes until top is set and a toothpick inserted near the center comes out with a few moist crumbs.

07 - Allow to cool completely in the pan before lifting out and cutting into squares.

# Expert Tips:

01 -

They taste like fancy bakery treats but come together in one bowl with no mixer.
The raspberries add a tart brightness that keeps them from feeling too sweet.
You can pull them together on a whim with pantry staples and a pint of berries.

02 -

Do not overbake or they'll turn dry and crumbly instead of chewy.
If using frozen raspberries, toss them in straight from the freezer to avoid bleeding into the batter.
Let the melted butter cool a few minutes or it will scramble the egg.

03 -