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–+ servings

White Chocolate Raspberry Jam Blondies

Chewy, fudgy blondies with ribbons of tangy raspberry jam and pockets of creamy white chocolate. Easy to make, impossible to resist!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 16 blondies

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 20 x 20 cm baking dish
  • small piping bag, or medium sandwich bag
  • small saucepan, light colour is best

Ingredients
 

  • 125 g (½ cup) unsalted butter, cubed or sliced
  • 150 g (1 cup + 2 tbsp) plain flour, spooned and levelled if using cups
  • ¼ tsp baking powder
  • ½ tsp salt
  • 165 g (¾ cup) brown sugar, packed
  • 55 g (¼ cup) granulated sugar
  • 2 eggs, room temperature
  • 3 tsp vanilla extract
  • 95 g (1/2 cup) white chocolate chips
  • 80 g (1/4 cup) raspberry jam

Instructions

Brown the butter

  • Place the butter in a light-coloured saucepan set over low to medium heat, and allow it to melt completely.
  • Continue cooking, stirring occasionally. It will become foamy on top as the water evaporates. Once the foam subsides, watch for brown specks sinking to the bottom of the pan (these are the milk solids).
  • Once the milk solids are golden brown and the butter smells nutty, remove from the heat and pour into a bowl to cool.

Make the blondie batter

  • Preheat oven to 180℃ (160℃ fan/350℉), and line a 20 x 20 cm (8 x 8 in) metal baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt until combined.
  • In a separate bowl, combine the sugars with the cooled brown butter. Whisk together well.
  • Add the eggs and vanilla. Stir until smooth.
  • Add in the dry ingredients, whisking until just combined. The batter will be on the thick side. Be careful not to overmix!
  • Fold in the chocolate chips.
  • Pour the blondie batter into your prepared baking dish and spread evenly.

Make the raspberry chevron pattern

  • Spoon the raspberry jam into a small piping bag or a sandwich bag, then snip off one corner to create a small opening.
  • Pipe the jam in evenly spaced horizontal lines across the surface of the blondie batter. Using a toothpick or skewer, drag it vertically through the lines, alternating the direction of each stroke (up, then down) to create a chevron pattern.

Bake, cool, and slice!

  • Bake the blondies for 20-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with just a few moist, sticky crumbs. If you prefer a fudgy texture, check them around the 20 minute mark. The blondies will continue to firm up once removed from the oven.
  • Let cool in the baking pan for at least 30 minutes. Then, use the parchment paper to lift the blondies out onto a cutting board and slice into 16 squares.

Notes

  1. Skip browning the butter (if you must): this step takes about 5 minutes, and the payoff is huge. However, if you're in a hurry or can't be bothered, you can use regular melted butter instead. After melting in a microwave-safe bowl, cool slightly, then continue on making the blondie batter. 
  2. Storage instructions: store blondies in an airtight container at room temperature for up to 5 days. To freeze, wrap each bar tightly in cling film (helps prevent freezer burn), then place in a container or freezer bag. Frozen blondies will keep for up to 3 months.

Nutrition

Serving: 38g | Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 99mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 227IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg
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