This raspberry blondie recipe is perfect for grad parties and Mother's Day brunches. It's unique, yet familiar. Light and sweet, yet dense and savory. It sounds like a contradiction, but you'll get it once you taste it. Kick it up a notch by topping it with caramel sauce, made in our
3 qt Saucier
1 cup butter, melted
2 cup packed brown sugar
2 eggs, whisked together
2 tsp vanilla
2 cups all purpose flour
1 ½ tsp kosher salt
1 cup white chocolate chips
1 cup fresh raspberries
½ cup sugar
3 T butter, diced
½ cup heavy cream
½ tsp kosher salt
Preheat oven to 350 degrees
Melt butter. Stir together brown sugar and melted butter in a mixing bowl until combined.
Stir in eggs and vanilla. Fold in flour and salt until well combined and then add white chocolate chips and carefully fold them into the batter.
Spread batter evenly in a 8x8 baking pan lined with parchment paper.
Press raspberries into batter.
Bake for approximately 30 minutes or until just set.
While blondies are baking, melt ½ cup sugar into a saucier until golden brown. Whisk in butter a little at a time until all incorporated. Take the saucier off of the heat, and drizzle in cream and continue to whisk until well combined. Season with salt and let cool at room temperature. You can move your saucier to an ice bath to aid with the cooling.
Remove brownies from oven when finished and let cool completely and then cut into large squares.
Drizzle with warm caramel from the saucier and serve with vanilla ice cream or as desired.