Stuff and Nonsense: Choctoberfest: Bittersweet Raspberry Blondies


10.06.2015

Choctoberfest: Bittersweet Raspberry Blondies


My first recipe post for #Choctoberfest with Imperial Sugar and I'm telling you how to make blondies when you're probably all expecting some decadent ooey-gooey chocolate explosion of a brownie. Well. Here's the thing -- I prefer blondies to brownies. Yes. I know. WEIRD. But, seriously, these blondies are vastly superior to your standard brownie, don't take any more time to make, and are just so fine! They're the perfect combination of a sugar cookie and a brownie -- dense and fudgy like a brownie, but the flavor is pure sugar cookie. The addition of almonds and raspberries make them seem extra fancy -- rich and decadent -- but they really are so easy to make and go down a treat with a cold glass of milk. Or big mug of sugary tea. Or tiny glass of dessert wine ...

Baking chips. Some for the blondies, some for my belly.

While I love blondies, I don't like them too sweet so when I threw this recipe together one afternoon I opted for bittersweet chocolate morsels instead of white (which is what I usually find in blondies) to try to balance the sweetness of the brown sugar and berries. I think I was successful, but these bars are still very rich, so feel free to cut them smaller than I did!

These are most delicious served warm so the chocolate is a bit gooey.

I used King Arthur Flour's white whole wheat in this recipe, but the same amount of all-purpose would work just as well. White whole wheat adds an air of virtuousness to these blondies, legitimatizing my tendency to scarf them down like nobody's business! Also, if you want to play around with it, I'm betting blackberries and pecans would make a tasty variation.

I did not line the pan with parchment the first time & it was pretty much impossible to remove the baked bars.

Bittersweet Raspberry Blondies

Yield: 16 bars (cut 4x4)

Ingredients

  • 1 cup white whole wheat flour [King Arthur Flour]
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking spice mix [Penzeys]
  • ½ cup unsalted butter, softened
  • 1 cup firmly packed light or dark brown sugar
  • 1 large egg
  • 1 tsp vanilla bean paste [Nielsen-Massey]
  • ¾ cup bittersweet chocolate baking chips [Ghirardelli]
  • 4 oz fresh raspberries
  • ⅓ cup flaked almonds

Instructions

  1. Preheat the oven to 375°F. Grease 8x8 baking dish and line with parchment paper so that there is a bit of overhang -- this will make it MUCH easier to get the baked blondies out later.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and sugar on medium speed until fluffy.
  4. Add egg and vanilla. Beat until blended.
  5. Add flour mixture to egg mixture. Beat on low speed until just combined. Stir in chocolate chips.
  6. Spoon batter into prepared pan. Scatter raspberries and almonds evenly over batter. Bake until edges are golden brown and center is set, about 35 minutes.
  7. Cool completely in pan on a wire rack, about 1 hour. Remove blondies from pan, cut into 16 pieces (4 rows by 4 rows) and serve.






Don't forget to enter the giveaway for fabulous Choctoberfest prizes!

1 comment :

  1. They look perfect...I would love to have one...or three.

    ReplyDelete

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