Double Chocolate Raspberry Blondies
These double chocolate raspberry blondies are ultra delicious, perfectly gooey, and beautifully colored. Flavored with butter, vanilla, raspberries, dark chocolate, and white chocolate, these blondies will become one of your go-to desserts.
Ingredients
- 113 grams unsalted butter (1 stick)
- ½ cup dark brown sugar (100 grams)
- ½ cup white sugar (100 grams)
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 cup all-purpose flour (130 grams)
- ½ cup dark or bittersweet chocolate chunks or chips (85 grams)
- ½ cup white chocolate chips (85 grams)
- 1 ⅓ cup fresh raspberries (140 grams)
Instructions
- Preheat the oven to 350°F. Grease a 8x8 inch baking tin. Dust the raspberries lightly with flour and set aside.
- Brown the butter. Dice the butter up into 1 tablespoon pieces and add to a cold pan. Then raise the heat to medium. Once the butter has melted completely and begins to bubble, stir every minute until the bubbles die down. As soon as you see brown bits at the bottom of the pan, remove from heat. This should take about 10 minutes, and you can prepare the rest of the ingredients during this time.
- Pour the brown brown butter into a bowl, making sure to scrape the brown bits in as well. Add the brown sugar, white sugar, and vanilla extract and stir with a spatula to combine. Then add the egg and egg yolk and mix. Add the flour and salt and use a spatula to combine but do not over-mix. Lastly, add the white chocolate and dark chocolate, then the raspberries.
- Add the batter to the baking tin and bake at 350 for about 25-30 minutes. Allow the blondies to cool for 15 - 20 minutes before slicing in. Enjoy!
Nutrition
Calories: 193kcal
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