I have a new roommate, and it’s a blast! We chat all day long, watch back-to-back seasons of Gilmore Girls, skim through magazines, and share our favorite blogs with each other. She even helps me polish off the left-over cake (my waist-line is very grateful!) and also gets me to eat my vegetables (salads with a friend are so much tastier and more creative than salads prepared alone!). She walks with me to the market to get fresh fruit, and understands/encourages my popcorn addiction (popcorn makes my world a happier place). It’s great! She even does most of the dishes! It’s wonderful (and it’s not just because she does the dishes)!
Since it’s raspberry season, I made us some raspberry blondies. Of course, it was raining when I was getting ready to make this recipe, and I had eaten all the fresh raspberries for breakfast. So, I had no fresh raspberries to add to the blondies… I cheated and used frozen. Don’t judge me. It was raining and thundering, which didn’t seem like good conditions for raspberry hunting.
My roomie is very understanding, so she was completely on board with my using frozen raspberries instead of fresh, given the circumstances. Awesome!
The great thing about incorporating raspberries into my usual blondie recipe: the raspberries are nice and tart, which is a welcome flavor in a sweet blondie bar. And, as the raspberries sink into the bar when you bake them, they make the cutest little heart shapes!
I baked these at 325°F for 40 minutes in a 9×13 glass baking dish, which yielded a pan of bars with chewy edges, while the center pieces were fudgy. Best of both worlds!
Raspberry chocolate chip blondies
- 2 1/4 cups all-purpose flour 340 g
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter 170 g, room temperature
- 2 cups dark brown sugar 400 grams, or half dark and half light, packed
- 2 large eggs room temperature
- 1 tsp vanilla
- 1/4 cup spiced rum 60 mL
- 1 cup dark chocolate chips 160 g
- 1 cup fresh or frozen raspberries 110g
- Preheat the oven to 325°F. Grease a 9×13-inch Pyrex baking dish, and set it aside for later.
- Whisk together the flour, baking powder, and salt, and set this dry mixture aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and brown sugar for 1 minute.
- Add the eggs, one at a time, and mix for 2 minutes or until the mixture has lightened in color. Be sure to scrape down the sides of the bowl as needed.
- Add the vanilla and the rum. Mix to combine.
- With the mixer on low, slowly add the dry mixture. Beat until just combined, then add in the chocolate chips, and beat on low until the chunks are evenly distributed.
- Dollop into the prepared pan, and spread the mixture evenly, using your hands to press it into place.
- Sprinkle with the raspberries.
- Bake for 35–40 minutes (because I like my edges nice and browned, I baked the blondies for a solid 40 minutes).
- Cool the blondies in the pan, on a wire rack. Cut into squares and serve with a tall glass of milk.