Raspberry White Chocolate Bars

This recipe is a cross between cookies and cake bars, packed with fresh raspberries and an extra layer of raspberry jam. It’s the perfect treat for raspberry lovers!

INGREDIENTS

FOR BATTER

• 2 eggs
• 200g unsalted butter, melted
• 155g brown sugar
• 55g granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 340g all-purpose flour
• 80g white chocolate chip
• 140g fresh raspberry

FOR RASPBERRY JAM

• 180g fresh or frozen raspberry
• 60g granulated sugar
• 2 tsp lemon juice

FOR CREAM CHEESE MASCARPONE FROSTING

• 125g cream cheese, room temperature
• 225g mascarpone, room temperature (you can swap it for cream cheese – if swap for cream cheese, adjust the sweetener to your liking, may need to add an additional 10g – 20g of granulated sugar)
• 60g heavy cream (add less or more for desired consistency)
• 1tsp vanilla extract
• 60g granulated sugar

PROCESS

FOR THE RASPBERRY JAM

1. In a medium pot, on medium heat, add raspberry, granulated sugar, and lemon juice.
2. stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)

FOR THE BATTER

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line the pan with parchment paper.
2. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar using a whisk until well mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract and salt until the mixture is well combined.
4. Sift the all-purpose flour, and baking soda into the bowl. Using a spatula, gently fold in the ingredients until just combined.
5. Add the white chocolate and fresh raspberry to the batter, and fold them in with a spatula until evenly distributed.
6. Pour the batter into the greased and lined baking pan, spreading it out with a spatula. Topped with some more fresh raspberry
7. Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bars to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

FOR THE FROSTING

1. In a large mixing bowl, combine the cream cheese, granulated sugar and mascarpone cheese. Use an electric mixer on medium speed to beat the cheeses together until smooth and well combined.
2. Add the vanilla extract and continue to beat the mixture until it’s well blended.
3. Add heavy cream, use an electric mixer on medium speed to beat the cheeses together until smooth and well combined.
4. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. Beat well after each addition.

ASSEMBLY

1. Once the blondies are completely cool, use the parchment paper overhang to lift them out of the pan and onto a cutting board.
2. Spread the mascarpone cream cheese frosting evenly over the top of the blondies.
3. Drizzle the warmed raspberry jam over the frosting. Use a knife or a skewer to swirl the jam into the frosting for a marbled effect. Enjoy!