Normally I avoid any recipe with white chocolate.  I’m just not a fan of the overly sweet flavor.  However when I was trying to come up with some recipes for a house warming party, I was intrigued by Love and Olive Oil‘s Strawberry Blondies.  I’ve wanted to try making blondies again (my first attempt several years ago failed miserably), so I thought maybe adding some fresh fruit would be fun and delicious.

Since strawberries aren’t really in season any more I decided to switch it up and sub in some fresh raspberries.  It was a good choice.  The raspberries were super delicious in these bars.  The white chocolate isn’t super noticeable, but adds a delicious moisture and blends with the raspberries perfectly.  I will definitely be making these again!

White Chocolate Raspberry Blondies

Makes about 24 bars

Adapted from Love and Olive Oil

• 1 pkg (11oz) white chocolate chips
• 2/3 cup butter, chopped
• 3/4 cup granulated sugar
• 4 eggs
• 2 1/2 tsp vanilla
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh raspberries

Preheat the oven to 350°F.  Line a 9″x13″ pan with parchment paper and spray with cooking spray.

In a double boiler, melt the white chocolate and the butter together until smooth.  Remove the chocolate from the heat and whisk in the sugar.  At this point the chocolate mixture should be cooled enough to whisk in the eggs and vanilla.  In a separate bowl combine the flour, baking powder and salt.  Stir in the flour into the chocolate mixture until just combined.  Gently fold in the raspberries.  Pour the batter into the prepared baking dish.  Bake for 30 minutes then cover loosely with foil and bake for an additional 20-22 minutes.  The top should be golden brown and a toothpick inserted into the center should have just a few crumbs still on it.  Allow the bars to cool completely in the pan.  Cut and serve at room temperature.