Decadent White Chocolate Blondies

# What You 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 light brown sugar, packed

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)

# How To Make It:

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 all-purpose 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 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 and bake for 28 to 32 minutes, until top is set and a toothpick inserted in center shows a few moist crumbs.

07 - Allow blondies to cool completely in the pan before lifting out and cutting into 12 squares.

# Expert Suggestions:

01 -

They come together in one bowl with no mixer, no fuss, and very little cleanup.
The tartness of the raspberries cuts through the sweetness in a way that feels balanced, not cloying.
You can pull them off even if baking isn't your strong suit, they're nearly impossible to ruin.

02 -

Do not thaw frozen raspberries or they'll turn the batter soggy and pink before it even hits the oven.
Underbaking by a minute or two is your friend, they firm up as they cool and stay chewy instead of dry.

03 -