What You'll Need
2 cups (280 g) Einkorn Flour
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
11 tablespoons (160 g) unsalted butter, room temperature
1-1/3 cup (300 g) brown sugar
1 teaspoon vanilla extract
1/2 cup (85 g) white chocolate chips
1 cup (125 g) raspberries
- Preheat oven to 350 F. Grease an 8-inch square baking pan and line the base with parchment paper, leaving an overhang on two sides to help lift out the blondies later.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until pale and fluffy. Add the eggs one at a time and mix until thoroughly incorporated. Mix in the vanilla.
- Scrape down the side of the bowl with a spatula, then gradually add the flour mixture. Mix on the lowest speed until the flour is just incorporated. Be careful not to overmix the batter. Scrape the base of the bowl to ensure there are no lumps of dry ingredients remaining.
- Scoop the batter into the prepared pan and smooth the surface. Arrange the chocolate chips and raspberries evenly over the top and gently press into the batter.
- Place the pan on the middle rack of the oven and bake for 50-55 minutes until the edges are brown and the middle is set but still slightly molten.
- Remove from the oven and cool in the pan for 20 minutes, then use the overhanging parchment paper to carefully lift out the blondie.
- Cut into squares and serve. Store leftovers in an airtight container at room temperature for 2-3 days, or wrap them individually and freeze for up to 3 months.
Makes 16 blondies.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).