Raspberry Dark Chocolate Blondies
User Reviews
5
Raspberry Dark Chocolate Blondies
Description
Raspberry Dark Chocolate Blondies blend the creaminess of melted butter and dark brown sugar with eggs and vanilla to create a moist batter enriched with both bread and all-purpose flour. The addition of bittersweet chocolate chips adds a deep chocolate flavor that contrasts the brightness of the raspberries folded in without thawing them if frozen. Baking in an 8 by 8-inch pan at 350°F until lightly golden at the edges ensures the blondies remain soft and chewy with a slightly crisp border.
The raspberries provide juicy pops of tartness that balance the sweetness, while the bittersweet chips lend richness. The texture combines a tender crumb from the flours with the soft burst of berry juices. These blondies suit dessert or afternoon treats, cutting well once slightly cooled to maintain their shape and moisture.
Ingredients
- 1 unsalted butter stick, 113 grams
- 1 cup dark brown sugar 200 grams, lightly packed
- 1 egg large plus 1 yolk
- 1 teaspoon vanilla
- 1/8 teaspoon salt fine
- 1/2 cup all-purpose flour 64 grams
- 1/2 cup bread flour 64 grams
- 1 cup bittersweet chocolate chips 173 grams
- 3/4 cup raspberries don't thaw if frozen, fresh or frozen, 75 grams
Instructions
- Preheat the oven to 350°Line an 8 by 8-inch pan with foil or parchment paper. Spray with nonstick cooking spray.
- In a large heat safe mixing bowl, heat the butter in the microwave until melted. Add the sugar to the hot butter and stir with a rubber spatula. Let cool until just warm.
- Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. Stir in chocolate chips and the raspberries.
- Pour the batter into the prepared pan. Bake for 30 minutes, or until lightly golden brown at the edges and set but not overcooked. Allow to cool slightly before cutting.
User Reviews
Overall Rating
5
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