It’s been awhile since I posted something sweet! I think it’s time, what do you think? And these are little sweeties. They’re a take on the chocolate chip blondies from Mary’s wonderful book. I loved the simple, no-fuss recipe. Butter, brown sugar, egg, vanilla, salt, and flour…which I just typed as flower…because I’m writing this at 9:30pm after the longest day. Praying the Lord gives me strength for the next 300+ words because y’all need this recipe. Thankfully I caught the error because you’d probably never come back if you thought that I thought flour was spelled flower. Shoot, I’d never come back. I’d turn in my apron and my laptop. This recipe for white chocolate blondies uses fresh raspberries and white chocolate, obviously. It’s a great one for summer. I made these AND the chocolate chip blondies for a dinner we hosted with family. They both disappeared quickly. These are ULTRA moist (yeah, I said moist, because they are) and full of fresh flavor from the raspberries. Since the raspberries add a lot of natural moisture, you’ll want to make sure they’re nice and dry after you wash them before you add them into the batter. Make sure to just try to get them as dry as possible. If you’re feeling energetic, you can even give them a gentle spin in a salad spinner. Other than that, this recipe is completely straightforward and oh so easy. You guys are going to love it!
More Cookie Bars
Healthy Chocolate Chip Cookie (Deep Dish!) Cinnamon Toast Crunch Bars Oreo Cookie Bars No Bake Peanut Butter Bars – Don’t feel like turning the oven on? Try these no-bake bars! A perfect summer treat! Maple Bacon Brownies from Shugary Sweets
