Raspberry White Chocolate Blondies

These are amazing!! The first time I made them, the pan didn't last through the end of the day. So yummy. I've had to adjust the cooking time/temp a little. The edges seem to cook really quickly while the center is still uncooked, so i've lowered the temp a little, i've also covered it loosely with foil before to keep it from browning too much. Just watch it, and adjust accordingly(it may must be my oven). Also, i've never used the sanding sugar, I think its kind of expensive. So I will sometimes just sprinkle a little bit of regular sugar on top. But I think its fine without any sugar on it too. I've also made it with blueberries when I didn't have raspberries. They were good too, but I think the raspberries are better.
Enjoy!


Raspberry White Chocolate Blondies -from the Picky Palate
¼ Cup butter
¾ Cup white chocolate chips
½ Cup sugar
¼ Cup brown sugar
1 Cup flour
½ teaspoon baking powder
½ teaspoon salt
½ Cup white chocolate chips
2 eggs
2 Tablespoons sour cream
1 Cup fresh raspberries
½ Cup finely chopped pecans
2 Tablespoons sanding sugar

1. Preheat oven to 350 degrees F. Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. In a large bowl add the sugar, brown sugar, flour, baking powder, salt and ½ Cup white chips. In a small bowl whisk the eggs and sour cream. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.

2. Pour into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Top evenly with 1 Cup raspberries. Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies. Bake for 30-35 minutes, or until toothpick comes clean from center.
9 blondies