Raspberry chocolate blondies
10 TB unsalted butter, room temp
1 2/3 cups all-purpose flour
1 ts baking powder
3/4 ts salt
1 cup packed light-brown sugar
2 large eggs
1 ts pure vanilla extract
1 pint raspberries
Not even a ½ cup melted milk or semi-sweet chocolate (8 ounces or less of chips, for drizzling)
Confectioners' sugar, for dusting, optional
Preheat oven to 325 degrees.
Grease up an 8-inch square baking pan with non-stick spray or butter or if you prefer using parchment paper then do so
In medium bowl whisk together flour, baking powder, and salt, set aside.
In a glass or cup, mix the eggs and vanilla extract until combined.
In a large bowl mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth and fluffy. Then add in eggs and vanilla mixing well.
Pour batter into prepared pan; spread with a rubber spatula or wet hands.
Place the raspberries on top of batter.
Bake in oven for about 25-35 minutes or until a cake tester inserted into blondies comes out “almost” clean; okay to have a few bits of crumb on the cake tester. Cooking times vary depending on oven, so please check at 25 minute mark. Cool brownies at least an hour.
Melt the milk chocolate over a double boiler. Then drizzle over cooled brownies for decoration. Dust with confectioners' sugar before cutting into squares, optional.