Raspberry & Vanilla Chip Blondies 

These soft and chewy blondies are bursting with the tart sweetness of fresh raspberries and delightful vanilla chips, offering a perfect, chocolate-free dessert that Lola will adore!

Yields: 12-16 blondies Prep time: 15 minutes Bake time: 25-30 minutes Chill time: 30 minutes (optional, for easier cutting)

Equipment:

• 9x13 inch baking pan

• Parchment paper

• Large mixing bowl

• Medium bowl

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Electric mixer (handheld or stand mixer with paddle attachment)

• Spatula (rubber or sturdy mixing spoon)

• Whisk

• Wire rack

• Oven

Ingredients:

For the Blondies:

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

• 1 1/2 cups packed light brown sugar

• 1/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup fresh or frozen raspberries (do not thaw if frozen)

• 1 cup vanilla baking chips (ensure they are clearly labeled as not containing chocolate, e.g., vanilla-flavored melts or chips)

Instructions:

Preparing for Baking:

Step 1.) Preheat your oven to 350∘F (175∘C).

Step 2.) Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. You can lightly grease the pan first to help the parchment stick.

Making the Blondie Batter:

Step 3.) In a large mixing bowl, combine the melted butter, packed light brown sugar, and granulated sugar. Using an electric mixer (or a whisk), beat on medium speed until well combined and smooth.

Step 4.) Add the eggs one at a time, beating well with the electric mixer after each addition until fully incorporated. Beat in the vanilla extract until just combined.

Step 5.) In a medium bowl, whisk together the all-purpose flour, baking powder, and salt with a whisk.

Step 6.) Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, mixing on low speed with the electric mixer or by hand with a spatula until just combined. Do not overmix.

Step 7.) Gently fold in the raspberries and vanilla baking chips with a spatula until evenly distributed throughout the batter. Be careful not to crush the raspberries too much if using fresh.

Baking the Blondies:

Step 8.) Pour the blondie batter into the prepared baking pan and spread it evenly using a spatula.

Step 9.) Place the baking pan in the preheated oven. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Step 10.) Carefully remove the baking pan from the oven. Let the blondies cool completely in the pan on a wire rack before attempting to lift them out using the parchment paper overhang.

Step 11.) For easier, cleaner slices, you can place the cooled blondies (still in the parchment-lined pan) in the refrigerator for about 30 minutes before cutting.

Step 12.) Once cooled and optionally chilled, lift the blondies out of the pan, remove the parchment paper, and cut into squares using a knife.

Tips for Success:

• Do not overbake the blondies, as they can become dry. They should be slightly soft in the center when removed from the oven, as they will continue to set as they cool.

• If using frozen raspberries, do not thaw them. Fold them in directly from the freezer to prevent them from bleeding too much color into the batter.

• Ensure the vanilla baking chips you choose are explicitly not chocolate-based, given Lola's preference. Look for "vanilla chips," "white baking chips," or "confectionery wafers" that do not list cocoa solids or chocolate as an ingredient.