Foodie Fridays: Berry Blondies

By From Apples to Zucchini

These white chocolate blondies with red and blue berries are the perfect dessert for the Fourth of July.  They are quick and easy to make and are a good way to use the abundance of summer berries now available.  Just be sure not to overbake these as they dry out quickly and are much tastier when they are moist.  Three cheers for the red, white, and blue!

Berry Blondies

1 C. (6 oz.) white chocolate chips
5 T. butter, diced
2 eggs
2/3 C. sugar
1 tsp. vanilla
1 1/3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. fresh raspberries
1 C. fresh blueberries

Line a 9-inch square pan with foil, then grease.  Melt chocolate and butter in microwave.  Stir until smooth.  Beat together the next three ingredients until thickened and pale.  Beat in the chocolate mixture.  Combine the dry ingredients.  Beat into the first mixture.  Spread in prepared pan.  Sprinkle with berries.  Bake on middle oven rack at 325 degrees for 45-50 minutes until very light brown but soft to the touch in the center.  DO NOT OVERBAKE or blondies will be very dry.  Cool in pan on wire rack.  Chill to cut.  Serve at room temperature.  Makes 16 squares.