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Raspberries, White Chocolate & Almond Blondies

Raspberries, White Chocolate & Almond Blondies
source Cristina from TeenieCakes.com

Makes 9 – 16 squares

Ingredients

1 teaspoon butter (to prepare baking pan)

1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt

1/2 cup (1 stick) + 1 tablespoon butter
1 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sliced almonds
2/3 cup white chocolate chips

2 cups raspberries
1/2 cup sliced almonds

Confectioner’s/powdered sugar

Directions

Preheat oven to 325 degrees. Line an 8-inch square baking pan with foil and use the 1 teaspoon of butter to prepare both the bottom and sides of pan.

In a medium sized bowl, whisk the flour, baking powder and salt.

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time and the vanilla. Beat until eggs are well incorporated, scraping the sides and paddle attachment. Add flour mixture in two batches and mix until incorporated. Remove from mixer and fold in the 1 cup of sliced almonds and white chocolate chips.

Pour batter into prepared pan and spread evenly with a spatula. Place raspberries on top of batter and evenly distribute on batter’ surface. Top with the 1/2 cup of sliced almonds. Bake for 45-55 minutes, rotating the pan half-way through bake time. Use a wooden toothpick or tester to test for doneness. The blondies should not be wet.

When the blondies have cooled, remove liner, dust with confectioner’s sugar and cut into either 9 or 16 squares (3×3 or 4×4 squares). Store leftovers in sealed container or wrap with plastic wrap in the refrigerator. Let stand at room temperature or slightly warm to re-serve (they taste great cold, too!).