Milk Chocolate and Raspberry Swirl Blondies
Rich milk chocolate and raspberry swirl blondies that are fudgy with the perfect balance of sweet and salty.
Yield: 16 servings
  • 2 cups (240 g) all purpose flour
  • 1 tsp baking powder
  • 8 oz (226 g) milk chocolate
  • 1½ cups (300 g) dark brown sugar
  • 2 large eggs
  • 16 tbsp (226 g) salted butter, melted and cooled slightly
  • 2 tsp vanilla extract
  • ½ cup (145 g) raspberry jam
  • 1 tsp flaky sea salt
  1. Heat oven to 350F. Grease the bottom and sides of a 9x9-inch baking pan. Set aside.
  2. In a small bowl, whisk together the flour and baking powder. Set aside.
  3. Chop the milk chocolate into ⅜-inch pieces. Set aside.
  4. In a medium bow, whisk together the brown sugar and eggs until smooth and light in color. Slowly pour in the butter, whisking constantly, until completely combined. Add in the vanilla and whisk to combine.
  5. Pour the dry ingredients into the wet ingredient mixture and fold together with a rubber spatula until almost no flour is visible. Add in the milk chocolate and fold until combined.
  6. Transfer the batter to the prepared baking pan and smooth into an even layer. Dollop the jam in ½-tsp size drops over the surface of the batter. Drag a small paring knife through the batter and the jam to swirl it. Sprinkle with the salt.
  7. Place the blondies into the oven and bake for 30 minutes, rotating the pan halfway through. Remove from the oven and allow to cool to room temperature on a wire rack before cutting and serving.
Recipe from A Good Bake
Recipe by Joanne Eats Well With Others at