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.
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.
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.
- 200 grams (7/8 cup) unsalted butter
- 150 grams (5 ounces) white chocolate chips
- 300 grams (1-1/2 cups) light brown sugar
- 3 eggs
- 200 grams (1-3/4 cups) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 small carton of fresh raspberries
- Preheat your oven to 350 and butter a 9x9 inch baking pan.
- Melt the butter in a small sauce pan, then cook on medium low for five minutes.
- Stir in half of your chocolate chips until smooth. Set aside.
- Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
- Slowly stir in flour, salt, and vanilla.
- Fold in butter and white chocolate mixture until smooth.
- Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
- Bake for 40 to 45 minutes or until golden brown.
- Cool completely in tin, then pack up and take on an adventure.