White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Guys, we actually had sunshine today in Glasgow. I thought maybe the sun had stopped working, but it’s back, and I love it. That doesn’t mean I’m going to run outside for a hike or something crazy like that, but I maybe I’ll treat myself to a cocktail before the sun goes away for good and we start marching toward the long winter.

I never got sun guilt when we lived in Hawaii, though a know a lot of people did. You could count on the sun to shine there. Here, if I don’t get outside on a sunny day, I never know when I might get another chance. It’s so precious here. It just makes you want to quit your life and give yourself over to the warmth.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

A great way to enjoy the sunshine would be to have a picnic and bring along some white chocolate raspberry blondies. These little beauties have a hint of caramel flavor that compliments the tart burst of fresh raspberries. If you can summon the patience to wait for them to cool completely, they’re easy to slice and transport, making them perfect to take along to any sun drenched eating experience you may desire.

These are so simple to make. It’s really just dumping some stuff into a mixer, pouring it into a baking dish, and sprinkling on some toppings before popping it all in the oven. These are good if they’re slightly on the gooey side, but they shouldn’t be wobbly when you pull them out of the oven. If you can resist the urge to dig in until they’re cool, you won’t regret it.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Don’t let the sunshine pass you by. And don’t wait for an excuse to make white chocolate raspberry blondies.

White Chocolate Raspberry Blondies
Serves 12
White Chocolate Raspberry Blondies will bring some sunshine into your life.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 200 grams (7/8 cup) unsalted butter
  2. 150 grams (5 ounces) white chocolate chips
  3. 300 grams (1-1/2 cups) light brown sugar
  4. 3 eggs
  5. 200 grams (1-3/4 cups) all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 small carton of fresh raspberries
Instructions
  1. Preheat your oven to 350 and butter a 9x9 inch baking pan.
  2. Melt the butter in a small sauce pan, then cook on medium low for five minutes.
  3. Stir in half of your chocolate chips until smooth. Set aside.
  4. Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
  5. Slowly stir in flour, salt, and vanilla.
  6. Fold in butter and white chocolate mixture until smooth.
  7. Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
  8. Bake for 40 to 45 minutes or until golden brown and not wobbly.
  9. Cool completely in tin, then pack up and take on an adventure.
Adapted from How to Be Awesome on $20 a Day
Adapted from How to Be Awesome on $20 a Day
http://awesomeon20.com/
White chocolate raspberry blondies from Awesome on 20

White Chocolate Raspberry Blondies

White chocolate raspberry blondies from Awesome on 20

Today is my husband’s birthday. It’s pretty much the awesomest day of the year.

When we lived in Taiwan, in the very early days of our relationship, we used to spend Sundays exploring different parts of the island with a group of our expat friends. Very frequently, I was the only girl on these super long walks in the hot sun, through a foreign country, while hungover. I took to calling myself Wendy and referring to all the guys as my lost boys. And of course, Geoff was my Peter.

Sometimes I feel a bit guilty for making him grow up. Peter Pan was never able to make that sacrifice for love. Putting someone else’s happiness above your own is difficult and truly heroic. But my personal Peter Pan made that sacrifice for me. He grew up and left behind childish things and learned to love me in a way I didn’t even know was possible. He watches over me in the tenderest way. I couldn’t survive this harsh world without him.

wedding

But we still love to have fun, and we’re still both pretty childlike. Even though we’ve grown up a bit, we still both love a good adventure. And a good dessert.

Geoff requested white chocolate raspberry blondies for his birthday. I’ve had a couple people tell me this is the best thing I’ve ever made. Of course, Geoff says that about everything. Here’s the crazy part. I’ll never know if they’re right because I’ve never eaten one. Because I’m an insane person, and I don’t like fruit. I know.

The jewel bright raspberries burst with tart flavor inside the buttery rich blondie. Brown sugar gives a hint of toffee flavor. It’s definitely pretty, and I’m sure if I liked raspberries, I’d get to know just how awesome these taste. 

White chocolate raspberry blondies from Awesome on 20

If you know my man, be sure to tell him happy birthday. And then go have an adventure in his honor. And eat white chocolate raspberry blondies. It’s what he’d want you to do.

White Chocolate Raspberry Blondies
Yields 16
Rich buttery blondies bursting with raspberry and white chocolate sweetness
Write a review
Print
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 200 grams (7/8 cup) unsalted butter
  2. 150 grams (5 ounces) white chocolate chips
  3. 300 grams (1-1/2 cups) light brown sugar
  4. 3 eggs
  5. 200 grams (1-3/4 cups) all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 small carton of fresh raspberries
Instructions
  1. Preheat your oven to 350 and butter a 9x9 inch baking pan.
  2. Melt the butter in a small sauce pan, then cook on medium low for five minutes.
  3. Stir in half of your chocolate chips until smooth. Set aside.
  4. Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
  5. Slowly stir in flour, salt, and vanilla.
  6. Fold in butter and white chocolate mixture until smooth.
  7. Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
  8. Bake for 40 to 45 minutes or until golden brown.
  9. Cool completely in tin, then pack up and take on an adventure.
Adapted from Olive Magazine
Adapted from Olive Magazine
http://awesomeon20.com/
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