Riddled with white chocolate and raspberries, these treats will be gone faster than you can bake them!

INGREDIENTS:

• 1 cup (6 ounces by weight) white chocolate, roughly chopped
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon VERY BERRY RASPBERRY LIQUEUR
• 3/4 cup raspberries that have been soaked in VERY BERRY RASPBERRY LIQUEUR

DIRECTIONS:

1. Place the white chocolate and butter in a medium saucepan. Cook over medium-low heat, stirring frequently, until melted. Don’t worry if they don’t combine completely. Set aside to cool slightly.
2. Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.
3. Whisk together the flour, baking powder, and salt. Set aside.
4. Using an electric mixer on medium speed, beat the eggs, sugar, and vanilla extract until well-blended.
5. Add the butter/white chocolate mixture and mix until smooth.
6. Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined.
7. Transfer the batter to the prepared pan.
8. Sprinkle the raspberries over the top of the batter.
9. Bake 28-32 minutes, or until edges are lightly browned and a pick inserted into the center comes out clean.
10. Cool in the pan on a wire rack.

GLAZE INGREDIENTS:

• 2 cups powdered sugar
• 1 TBS melted butter
• 2-3 TBS VERY BERRY RASPBERRY LIQUEUR

GLAZE DIRECTIONS:

1. mix until smooth and pour over warm Blondies