Hello faithful readers…

I’m still doing a little Spring Cleaning and I found another tasty gem that I’d like to share with you all again.

This recipe was my very first published article from “The Smoke Signal”… Camp’s old printed newsletter from “the old days”… before we went all digital!! This entry was from the Fall 2006 edition after my promotion to Food Service Director the previous Spring when Chef Manny left us.

I know people LOVE Brownies in all shapes and flavors… some love the edges, some the gooey middle… some with nuts or a fudge icing… some with chocolate chips or a caramel swirl… but me… I LOVE Blondies… and this recipe proves why!!

Raspberry-White Chocolate-Almond Blondies

(makes 9 large or 16 small squares)

9 tablespoons (1 1/8 sticks) unsalted butter (plus a bit to butter the pan)

1 2/3 cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

1 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup sliced almonds (toasted)

3/4 cup white chocolate chips

1 pint fresh raspberries

Confectioners’ sugar (for dusting)

  1. Preheat oven to 325 degrees. Line an 8 X 8 inch with parchment paper and butter the paper lining.
  2. In a medium sized bowl mix flour, baking powder and salt. Set aside.
  3. In an electric mixer with a paddle attachment, cream butter and brown sugar on medium speed until pale and fluffy.
  4. Add eggs and vanilla. Mix until combined.
  5. Add flour to mixture and mix on low speed until well incorporated, scraping down the sides of the bowl as needed.
  6. Mix ½ cup of the almonds and ½ cup of the white chocolate chips into the batter.
  7. Pour batter into prepared pan and spread into pan evenly with a rubber spatula.
  8. Scatter raspberries and remaining almonds and white chocolate chips on top of the batter.
  9. Bake in preheated oven until knife or cake tester comes out clean (approx 55 to 60 minutes).
  10. Let them cool before dusting them with confectioners’ sugar and cutting into squares.

Remember my creed… experiment and have fun. If you don’t like almonds, leave them out or replace them with something else. Don’t like white chocolate… milk chocolate works just fine!!

Bon appetite… and be good…

Chef Jason