White Chocolate Raspberry Blondies Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9-12 servings
Ingredients
- 5 Tbsp. unsalted butter
- 5 Tbsp. Crisco® All-Vegetable Shortening
- 6 oz. white chocolate bars, broken into pieces
- ¾ cup granulated sugar
- ¾ cup Polaner® Verry Berry Raspberry Fruit Spread, divided
- 3 eggs
- ½ tsp. Spice Islands® Pure Almond Extract
- 1 ¾ cup all-purpose flour
- 1 tsp. salt
- ¼ tsp. Clabber Girl® Baking Powder
- 1 cup white chocolate chips
- 1 tsp. water
Directions
- Preheat oven to 325° F and spray a 9×9 inch pan with Baker’s Joy® No-stick Cooking Spray or line bottom and sides with parchment paper.
- In a medium microwavable bowl, combine the butter, shortening and white chocolate pieces.
- Microwave in 30 second increments, stirring each time, until melted and smooth; set aside.
- In a large bowl, cream together the sugar, ½ cup of fruit spread, eggs and extract until well blended and creamy. About 3 minutes.
- On low speed, blend in the melted chocolate mixture until fully incorporated.
- In a small bowl, whisk together the flour, salt and baking powder.
- Using a spatula, fold the flour mixture into the wet mixture until mostly blended.
- Fold in the white chocolate chips. Do not overmix.
- Pour mixture into the prepared pan.
- In a small microwavable bowl, combine the reserved ¼ cup fruit spread and the water. Microwave for 15 seconds. Stir well then dollop over the top of the batter.
- Use a butter knife or offset spatula to “cut” horizontal and vertical lines into the batter to swirl the fruit spread.
- Bake for 35-40 minutes or until the edges are browned and the center is almost set (it may look just slightly shiny).
- Allow to cool for 20 minutes before removing from the pan and cutting.
