IRRESISTIBLE RASPBERRY-WHITE CHOCOLATE BLONDIES

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Prep Time: 10 mins | Cook Time: 30 mins | Additional: 30 mins | Total Time: 1 hr 10 mins | Yield: 12 Servings

I love this recipe so much! Oh, man, you have got to give this one a try! Feel free to tweak it to your liking. Enjoy!

Ingredients:

1-lb white chocolate

1 c butter

2 c all-purpose flour

1 c white sugar

4 Eggs

1 ½ tsp vanilla extract

½ tsp salt

¼ c raspberry jam

½ c sliced almonds

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking pan.

Step 3: Add the butter and chocolate into a large microwavable bowl. Stir until well blended, then place it inside the microwave. Heat for about 2 minutes or until melted completely. Make sure to stir every 30 seconds.

Step 4: Remove the bowl from the microwave, then add eggs, flour, vanilla extract, sugar, and salt. Whisk until well combined.

Step 5: Spread the mixture on the bottom of the greased pan.

Step 6: Add raspberry jam over and swirl with a knife, then sprinkle almonds over.

Step 7: Place it inside the preheated oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 8: Remove from the oven and allow the cake to cool at room temperature for 30 minutes.

Step 9: Serve and enjoy!

Nutrition Facts:

Protein: 7.6g 15% | Carbohydrates: 59.4g 19% | Dietary Fiber: 1g 4% | Sugars: 42.6g | Fat: 32.3g 50% | Saturated Fat: 18.4g 92% | Cholesterol: 103.2mg 34% | Vitamin A Iu: 544.2IU 11% | Niacin Equivalents: 2.4mg 18% | Folate: 47.2mcg 12% | Calcium: 133.1mg 13% | Iron: 1.2mg 7% | Magnesium: 18.6mg 7% | Potassium: 71.6mg 2% | Sodium: 266.9mg 11% | Thiamin: 0.2mg 17% | Calories From Fat: 291.1

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...