Valentine's Day Raspberry Blondies

    Serves 9
    10 mins prep
    40 mins cook
    50 mins total

    Raspberry sauce hearts and white chocolate ganache adorn these raspberry-studded blondies.

    2 servings

    Raspberry blondies

    Raspberry sauce for hearts

    White chocolate ganache

    Do Ahead

    1. The raspberry sauce can be made a few days ahead of time and stored in the refrigerator. Bring to room temperature before using.

    2. Preheat the oven to 350°F. Prepare an 8x8 metal or glass pan with pieces of parchment, leaving an overhang on the sides to remove the blondies easier for cutting.

    Make the blondies

    1. In a medium bowl with beaters, or in the bowl of a stand mixer with the paddle attachment, beat the melted butter and sugar together for 2-3 minutes.

    2. Add the egg, almond and vanilla extracts and beat to combine.

    3. Sprinkle over the flour, salt and baking powder. Use a rubber spatula to fold the batter just a few times before adding the raspberries and white chocolate chips. Continue gently folding just until combined. Do not overmix and take care not to smash the berries too much.

    4. Pour the mixture into the prepared pan. Spread into the edges and flatten the top gently with an offset spatula.

    5. Bake for 25-35 minutes or until a toothpick inserted in the middle comes out mostly clean, save for a few moist crumbs.

    6. Let cool completely before decorating.

    Make the raspberry sauce

    1. In a small saucepan over medium heat, combine all of the ingredients for the raspberry sauce. Heat for 5 minutes before mashing the berries. Heat for an additional 5 minutes or until the sauce has thickened.

    2. Remove from heat and strain immediately through a fine mesh sieve. Push the mixture through to separate out the liquid. Discard the solids.

    3. Pour into a squeeze bottle or small piping bag until ready to use.

    Make the ganache

    1. Create a bain marie. Fill a medium saucepan with an inch of water. Place a medium bowl over the top.

    2. Add the white chocolate and cream. Mix to combine. Continue mixing while heating until all of the chocolate is melted. Add white food coloring, if desired.

    3. Only let the ganache cool for 5 minutes. If you let it cool too long you will not be able to pour it.

    Assemble

    1. Pour the ganache over the top of the blondies. Spread towards the edges with an offset spatula.

    2. Working quickly so the ganache does not harden, pipe the raspberry sauce in dots in a line. Drag a toothpick or metal cake tester down the dots to create the hearts.

    3. Alternate the direction of dragging the lines, if desired.

    4. Let the blondies chill in the refrigerator for one hour or 30 minutes in the freezer before slicing to let the ganache set.

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