White Chocolate Blondies
Source: adapted from Ghirardelli
8 oz Ghirardelli White Chocolate baking bars, broken into 1" pieces
1/2 cup unsalted butter
2 eggs
1/3 cup sugar
1 T vanilla
1 1/4 cups flour
3/4 tsp salt
4 oz semi or bittersweet chocolate, melted
1/2 cup seedless raspberry jam, warmed enough to stir smooth
Grease a 9" square pan, line with waxed paper, grease paper.
Melt white chocolate and butter or low heat, stirring occasionally until smooth. Remove from heat as soon as smooth, cool.
Beat eggs until foamy. Slowly beat in sugar, vanilla, and chocolate/butter.
Fold in flour and salt.
Spoon into prepared pan.
Spoon melted bittersweet chocolate and raspberry jam on top of batter, draw a knife through to create swirled pattern
Bake at 350 for 25 minutes.