Another barbecue, another chance to bake a treat for a pair of wonderful hosts. I had my first hearty serving of steak tips (something foreign to my Floridian lifestyle), and also discovered what a New England Style hot dog bun looks like (essentially Texas toast folded in half?). In addition, there was homemade strawberry-basil lemonade, dill potato salad, homemade guacamole, beet & goat cheese salad, and a variety skewered meat and grilled vegetables. By dessert, I was craving my blondies even though I already had my fair share of scraps and batter during the baking process. The brown sugar chewiness allowed for a melt-in-your-mouth effect with ruby red raspberries bursting sporadically and concurrently with creamy white chocolate chunks. I’m not going to deny that I went back for seconds. The color scheme of this treat is perfect for any patriotic holiday, and I whole-heartedly salute the Red, White, and Blondie.
Raspberry White Chocolate Blondies
From: All You Magazine
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chunks
6oz fresh raspberries
1. Preheat oven to 350ºF. Line an 8-inch square baking pan with heavy-duty foil, leaving at least a 1-inch overhang on all sides.
2. In a small bowl, combine flour, baking powder and salt.
3. Melt butter in a medium saucepan over low heat.
4. Stir in brown sugar until moistened. Let cool slightly.
5. Off heat, whisk in egg and vanilla. Stir in flour mixture until just combined.
6. Gently fold in white chocolate chunks
7. Scrape batter into baking pan, smoothing top with a spatula. Scatter berries over batter.
8. Bake until blondies are set in center, about 30-40 minutes. Cool completely in pan on wire rack.
9. Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board. Cut into 16 squares and serve.
Photos: Zac Wolf