This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.
They have to be perfect. I think as I turn the oven dial to 350 and begin buttering a 10 x 15 inch glass pan.
Better than perfect. Little pockets of raspberry sunshine – or at the very least good enough to escape their potential plight as “just another blondie.”
Blondies have a tough lot. They aren’t as lovable as a cookie or as devilishly decadent as a brownie. They seem to occupy a sort of no man’s land between the two – like the middle child of baked goods. They are universally liked, but are perpetually competing for the attention that their siblings receive so effortlessly.
But these blondies – Raspberry White Chocolate Macadamia Nut Blondies – will be different. These blondies will surprise, will engender an emphatic “mmm” response from the consumer and will outshine their cookie and brownie counterparts.
Or at least that’s my plan.
But then again, that’s been my plan since raspberry blondie attempt #1 when they came out too thin.
It was also my plan for attempt #2 when they came out too thick.
And it was my plan for attempt #3 when they were the right size, but still far too gooey from the excess fruit juices to be considered “perfect.”
Sigh. It’s been a rough baking road.
This time will be different. I have my KitchenAid stand mixer that will ensure the sandy-colored batter is just the right consistency when I spread it into my pan, and I have a new plan – a better plan.
I’m going to turn the raspberries into a puree, layer it between that perfectly textured macadamia nut and white chocolate chip studded batter, and then pray really really hard while it bakes its little heart out in the oven.
No such praying is needed when I turn my stand mixer on to cream the butter with the sugar. The mixer is the older child in the equation – confident, sure, infuriatingly precise. It beats in each of my eggs with a control that eludes me when I’m using my hand mixer and am constantly stopping to wash my hands off so they don’t get the beater sticky with egg film.
I’m similarly not anxious when I begin adding in the flour at the stir speed on the mixer.
The KitchenAid won’t over-stir my flour. I think.
The only unknown is the puree I made from a pint of raspberries, a couple tablespoons of sugar and a dash of cornstarch.
Will it over saturate the batter? I wonder as I spread a judicious layer over the bed of blondie dough.
I delicately cover it with a second layer of batter, tentatively scoot it into the hot oven and then pace the apartment for the next 35 – 38 minutes. I don’t dare take a peak at the blondies for fear of compromising the baking temperature, but I can’t focus on anything else. This is my baby – even if it is the oft-forgotten middle child.
Nobody will be forgetting these blondies, however. They emerge from the oven with a crackly golden crust and molten raspberry center that oozes both sophistication and decadence. These blondies will stop traffic. These blondies will have all the fun. And these blondies will make all the brownies and cookies on the block green with envy.
Raspberry White Chocolate Macadamia Nut Blondies
Makes 20 large blondies
2½ cups all-purpose flour
¾ cup + 2 tablespoons unsalted butter, softened
1 ¼ cup brown sugar
1 cup sugar
1 ½ teaspoons vanilla
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup macadamia nuts, chopped
1 ½ cups white chocolate chips
Ingredients for Raspberry Puree
1 pint raspberries
2 tablespoons sugar
1 teaspoon cornstarch
Make Raspberry Puree:
Combine raspberries, sugar in small saucepan. Mash raspberries with a fork, and cook over low heat for approximately 5 minutes or until raspberries have broken down. Stir in the cornstarch and cook for another 5 minutes or until thickened. Remove from heat, set aside to cool.
Preheat oven to 350 degrees and butter the bottom of a 10 x 15 glass pan.
Whisk together flour, salt and baking powder in medium bowl. Set aside.
Cream butter and sugars until well-combined and sandy in texture. Add the vanilla, then the eggs, one at a time, beating well after each addition. Fold in the flour mixture, and then add the macadamia nuts and white chocolate chips.
Spread half of the batter into the bottom of the baking dish. Cover with the cooled raspberry puree, and then top with the remaining batter. Spread until it forms an even layer. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before cutting.
Things We Used to Bake Raspberry White Chocolate Blondies:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand Mixer Flat Beater Attachment (comes standard with mixer)
- 10×15 glass baking dish