by Chef Jason Ostroski, Food Service Director

 

Every year during the holidays, the staff here at camp hold a Cookie Exchange and I’ve become known for my White Chocolate Raspberry Blondies. There’s no secret to it. No tricks or special ingredients. Blondies are simply awesome… and a white chocolate raspberry combination just seals the deal on a great pan cookie!

 

So here’s my tried and true recipe for you all to try for yourselves!

 

Ingredients:

 

11 tablespoons butter, softened

2 cups light brown sugar, packed

1 tablespoon butterscotch pudding mix powder (“cook and serve,” not “instant”)

3/4 teaspoon salt

1 teaspoon pure vanilla extract (I never use “imitation”… yuck)

3 large eggs

2 1/4 teaspoons baking powder

2 3/4 cups unbleached all-purpose flour

2 cups white chocolate chips

2 cups frozen raspberries (use from frozen, don’t thaw)

 

Instructions:

  1. Preheat your oven to 350 degrees F. Lightly grease a 9”X13” pan.
  2. Cream softened butter, brown sugar, salt and vanilla together in a stand mixer with a paddle attachment on medium speed.
  3. Add eggs one at a time, waiting in-between each addition until the egg is fully combined. Turn off the mixer and scrape the sides and bottom of the bowl with a rubber spatula after each egg is combined.
  4. Mix the flour, baking powder, butterscotch pudding powder together in a separate bowl.
  5. Add the dry ingredients into the mixer and stir on a medium-low speed until combined. Scrape the sides and bottom of the bowl again with the rubber spatula.
  6. Add the white chocolate chips to the batter and mix on medium-low speed just until combined.
  7. Take the bowl off the mixer, scrape down the paddle then fold in the frozen raspberries by hand with the rubber spatula. Be sure to keep the raspberries frozen. Raspberries are delicate and keeping them frozen will prevent them from becoming too mashed up when folding them into the batter.
  8. Scoop the batter into your greased baking pan and spread it evenly to the edges of the pan.
  9. Bake for approximately 27 to 32 minutes until risen. This recipe is one that may defy the old adage “a cake-tester inserted in the middle should come out clean”. It won’t… at least not until it’s too late and the Blondies are over-baked. As long as none of the batter looks too wet, watch for a shiny golden top and solid batter around the edges… and they are done! As they cool, they will solidify. Remember, this is technically a “pan cookie”… not a cake. Cooking times depend on your oven (which you should know best) and the type of pan you use. Dark pans will cook faster while shiny or glass pan may take a little longer.
  10. Let the Blondie cool completely then cut into squares and store in an airtight container. They will keep well at room temperature for a couple of days.
  11. Eat and enjoy!

 

You may also experiment with other add-ins besides white chocolate chips and raspberries. Milk chocolate chips, dark chocolate chips, caramel chips and/or nuts of all kinds. Now that you have the base Blondie recipe, the sky is the limit!