Raspberry Blondies

As we have figured out thus far I am a HUGE chocolate fiend. So why does it seem like all of the desserts I have made recently do not include chocolate? Well, my chocolate habit is so bad that I lose any inkling of self control when around the stuff. I will finish off a plate of brownies in one day without a second thought. So, in order to not gain 20 pounds, I have been leaning more toward the fruitier variety of desserts.

This sweet blondie is balanced by tart raspberry jam. Not only do they taste like heaven but the beautiful swirly contrast look like little buttery clouds.

1 1/2 cups packed brown sugar
1 stick butter, melted
2 eggs
1 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup raspberry jam

1. Heat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment (or you can combine by hand) add brown sugar, butter, eggs, vanilla and cinnamon. Mix to combine. In a separate bowl combine flour, baking powder and salt. Add flour mixture slowly to brown sugar  and stir until combined, 1 min.

2. Pour batter into greased 13x9 inch pan. Spread batter evenly throughout pan. Using a tablespoon dollop raspberry jam over the top of the blondie batter.

3.  Using a butter knife, swirl the raspberry jam throughout the batter in small circular motions so the jam is evenly distributed.

4. Bake until batter is set, 20 min. Jam will still be wet so to test batter use a toothpick in a section that does not have jam on it. Allow to cool for 15 min.