These white chocolate brownie bars are made with white chocolate and topped with a whipped cream cheese raspberry swirl topping.
This guest blog post is brought to you by Kala Boulard of Almonds and Apricots.
I know I know; you’re probably thinking-shouldn’t a white chocolate brownie be called a blondie?Actually no, a blondie has no white chocolate in them at all. In fact, they are closely related to a chocolate chip cookie than an actual brownie! This recipe spins a classic fudgy brownie into a tangy white chocolate surprise. Think of these as the fudgy brownies alter ego with a cream cheese raspberry twist!
What You’ll Need:
Butter: I use salted butter for this recipe but unsalted will also work. Always use high quality butter.
White Chocolate: I specifically use Ghirardelli white chocolate bars (not chips) for this recipe because I find it adds a nice creamy texture and melts well into the butter. Another great option here would be Lindt white chocolate bars.
Sugar: This recipe calls for white sugar.
Eggs: Large eggs work best here; be sure the eggs are at room temp before baking.
Vanilla Extract: LorAnn Oils Organic Madagascar Vanilla is my personal favorite and I use it every day in my kitchen!
All-purpose Flour: I use King Arthur unbleached all-purpose flour, but any standard all-purpose flour will work here.
Salt: kosher salt, or flaky sea salt works best!
Cream Cheese: Philadelphia Cream cheese is my GO-TO for the perfect fluffy frosting.
Heavy Whipping Cream: I love Kroger’s brand of heavy cream!
Powdered Sugar: Any Powdered sugar will work for this recipe
Raspberry Flavoring: LorAnn Oils Raspberry Bakery Emulsion is the best way to flavor your raspberry desserts or treats. Using it in this frosting is so delicious!
