Raspberry Almond Blondies

Step 1

Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.

Step 2

Combine melted butter, C&H® Light Brown Sugar, egg, vanilla, almond extract, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in white chocolate.

Step 3

Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan; tap pan sharply to remove air bubbles. Top batter with raspberries, white chocolate, and sliced almonds.

Step 4

Bake for 35 to 38 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.

Step 5

Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.