Milk Chocolate and Raspberry Jam Blondies 24.000

Deb Lindsey for The Washington Post

Apr 16, 2018

Here, using salted butter instead of adding salt to a batter separately tends to yield a more muted salinity and, in less capable hands, can lead to a saccharine baked good. When you pair it with something tart, like a fruit — or, as it is done here, raspberry jam — you curtail some of that sweetness and wind up with something beautifully balanced.

If you like a more pronounced salty effect and enjoy the crunch that flaky salt provides, sprinkle some of those grains on top of the bars before baking. It’s not necessary here, but it’s all the rage right now.

To read the accompanying story, see: Salted butter is back — even though for some cooks, it never went away.

Make Ahead: The blondies can be stored in an airtight container for up to 5 days.


Servings:
24 blondies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 blondies

Ingredients
  • 1 1/2 cups packed dark brown sugar
  • 2 large eggs
  • 16 tablespoons (2 sticks) salted butter, melted and cooled but still pourable
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 8 ounces milk chocolate, chopped into slightly smaller than 1/2-inch chunks
  • 1/2 cup raspberry jam
  • 1 teaspoon flaky sea salt (optional)

Directions

Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-by-12-inch baking pan with cooking oil spray, then line the bottom with parchment paper so that two of the sides hang over the edges (for easy lifting when the slab of blondies is done).

Whisk together the brown sugar and eggs in a medium bowl until the mixture is smooth and lightened in color. Carefully whisk the melted butter into the sugar mixture a little at a time so it does not slosh out of the bowl, then whisk in the vanilla extract.

Whisk together the flour and baking powder in a separate bowl. Use a flexible spatula to blend the flour mixture into the butter mixture, followed by the chopped milk chocolate, until well incorporated. Scrape into the pan, spreading it evenly into the corners.

Drop teaspoonfuls of the jam across the surface of the blondie batter, and then gently pull the tip of a paring knife through the jam in one direction and then the other, creating a zigzag/grid pattern on the surface. Sprinkle the flaky salt on top, if using. Bake (middle rack) for 32 to 35 minutes, rotating the pan front to back halfway through, or until crisp edges form and the top is just set.

Cool in the pan, then lift out the slab and cut into 24 equal pieces.

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Recipe Source

Adapted from pastry chef Melissa Weller of Walnut Street Cafe in Philadelphia.

Tested by Helen Horton and Charlotte Druckman.

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