Valentine's Day

Pink Blondies (White Chocolate & Raspberry Blondies with Pink Peppercorn)

January 25, 2019
4 Stars
Photo by Julia Gartland
Author Notes

These white chocolate blondies, flecked with pink peppercorn and swirls of raspberry jam, are a perfect marriage of super-sweet and ever-so-savory. They’re fruity, peppery, and perfect for spicing up your Valentine’s Day! —Grant Melton

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 16
Ingredients
  • 2 teaspoons pink peppercorns
  • 3/4 cup unsalted butter
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 1/2 cup white chocolate chips
  • 3 tablespoons seedless raspberry jam
In This Recipe
Directions
  1. Preheat an oven to 350˚F. Line an 8x8 square baking pan with a sheet of parchment paper, leaving a 2-inch overhang. (This will help with removing the baked blondies.)
  2. Put the pink peppercorns into a mortar in pestle and grind until coarsely ground. If you don’t have a mortar and pestle, place the pink peppercorns into a zip top bag and smash with a heavy skillet. Set aside.
  3. In a large sauce pot, melt the butter. Once melted, remove from the heat, add the brown sugar and whisk to combine. Continue whisking and add in the eggs one at a time. Mix until smooth. Using a rubber spatula, fold in the flour, salt, and pink peppercorn. Stir in the white chocolate chips, then pour the batter into the prepared pan.
  4. Using a spoon, dollop the jam over top of the batter. Using a butter knife or wooden skewer, swirl the raspberry jam. Place into the oven and bake for 20-25 minutes or until edges or golden brown and the blondies have risen slightly. Let cool.
  5. Once cool, using the excess parchment hanging over the edges, lift the blondies from the pan in once big piece. Trim off the golden edges from the blondies and then cut into 16 squares.

See what other Food52ers are saying.

  • Kate
    Kate
  • Grant Melton
    Grant Melton
  • rosecedar
    rosecedar
  • porsha
    porsha
Grant Melton is an Emmy Award-Winning producer, recipe developer and food writer. His favorite food is chocolate chip cookies (with salt.)

5 Reviews

rosecedar February 14, 2020
How long do you think these will still be good? I'd like to ship them to my daughter at college the day after I make them. I could ship next day air or second day air.
 
Kate February 19, 2019
These were delicious and will be on our regulars list! We like spice, so added a bit more peppercorns. Trying a modified batch now -Mexican chocolate, cinnamon and a tiny bit of guajillo chili bloomed in the butter and sugar, with chocolate swirled on top.
 
Kate February 19, 2019
These were delicious and will be on our regulars list! We like spice, so added a bit more peppercorns. Trying a modified batch now -Mexican chocolate, cinnamon and a tiny bit of guajillo chili bloomed in the butter and sugar, with chocolate swirled on top.
 
porsha February 14, 2019
I made these tonight and they were pretty good. They were a little sweet for my taste; I think next time I'd switch out dark chocolate for the white though.
 
Author Comment
Grant M. February 15, 2019
Thanks for sharing. Dark chocolate is a delicious addition AND a perfect excuse to make them again! :)