White Chocolate Raspberry Blondies

Hi Everyone! Sorry it’s been so long since I’ve posted! I have been just as busy baking and cooking as normal lately…just didn’t have the spare time to type it all up, I guess! Our little arrival came last Tuesday so we’ve been busy getting adjusted to Teddy and him to us so I’ve been preoccupied!! I made these bars for a barbeque at work last week; since everyone had to bring dessert there were some leftovers that I took to our Purdue tailgate on Saturday and I got great reviews. These require a little extra work with the raspberry sauce but I think it’s worth the effort!

Raspberry White Chocolate Macadamia Nut Blondies

What you need for the Blondies:

2 and 1/2 cups all-purpose flour
3/4 cup + 2 tablespoons unsalted butter, softened
1 and 1/4 cup brown sugar
1 cup sugar
1 and 1/2 teaspoons vanilla
3 eggs
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup macadamia nuts, chopped
1 and 1/2 cups white chocolate chips

What you need for the Raspberry Puree:

1 pint raspberries rinsed and set on paper towel to dry
2 tablespoons sugar
1 teaspoon cornstarch

To make the Puree:

Puree after it has cooked down

1. Combine raspberries and sugar in small saucepan. Mash raspberries with a fork, and cook over low heat for approximately 5 minutes or until raspberries have broken down. 

2. Stir in the cornstarch and cook for another 5 minutes or until thickened. Remove from heat, set aside to cool.

To make the Blondies:

3. Preheat oven to 350 degrees and butter the bottom of a 10 x 15 glass pan. (I used Crisco)

4. Whisk together flour, salt and baking powder in medium bowl. Set aside.

Batter mixture

5. Cream butter and sugars until well-combined. Add the vanilla, then the eggs, one at a time, beating well after each one. 

6. Fold in the flour mixture, and then add the macadamia nuts and white chocolate chips.

7. Spread half of the batter into the bottom of the baking dish. Cover with the cooled raspberry puree, and then top with the remaining batter. Swirl around the rest of the batter until it looks like the picture. (Kinda messy!)

8. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before cutting about 1-2 hours. I sliced mine into 36 bars.

Swirl the rest of the batter on top

ENJOY!

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