Raspberry White Chocolate Blondie Bars
This brownie recipe, Raspberry White Chocolate Blondie Bars, leans on butter, white chocolate chips and eggs. It makes 24 bars and takes about 80 minutes.
- Yield 24 bars
- Ready in 80 minutes
- Prep 35 minutes
- Cook 45 minutes
Ingredients
- 1 cup butter
- 3 cups white chocolate chips, divided (meaning you'll use 2 cups first and then use 1 cup later)
- 4 large eggs
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract (optional -)
- 1 1/4 cups raspberry jam
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch pan with aluminum foil or parchment (for easier cleanup) and lightly grease with nonstick cooking spray.
- Add the butter to a microwave-safe bowl or saucepan and heat until melted. Add 2 cups of the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
- In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer), whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
- Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
- Spread about half (or slightly more than half) of the batter in the prepared pan. Bake for 15-20 minutes until just set throughout.
- While the base layer bakes, stir the remaining 1 cup white chocolate chips into the remaining batter.
- Immediately out of the oven, spoon the raspberry jam over the top. Let sit for a minute or so to melt the jam. Spread the jam into an even layer.
- Dollop the remaining batter in spoonfuls over the jam. Don't spread. Sprinkle with sliced almonds.
- Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Cool completely before serving.
Cool the pan before you lift the squares.
