Lime Raspberry Swirled Blondies

 

For this month's Secret Recipe Club, I was assigned to the blog, "Baking and Creating with Avril."  When you read her profile, you'll find that it's short and sweet.  She states that she started her blog to share her love of being in the kitchen.  Then, once you start perusing her blog, you'll find that it's totally sweet and anything but short.  She has recipes that will have you bookmarking for days, which naturally made it difficult to choose just one to share.  As a result, I went ahead and made TWO of her recipes instead - the Cranberry Almond Cake, and the Raspberry Swirl Blondies.

I dressed up the blondies a bit by adding some lime zest to the batter.  Just so you know, the batter will not look like a lot when you put it into the pan (I almost thought about making more), but it puffs up beautifully in the oven.  Once baked, I finished them off with drizzled white chocolate and chopped almonds.  The flavor combo of the raspberry and lime was fantastic!  And the blondies themselves were chewy, cakey, and melt in your mouth good.  I would love to try these out again using a different type of jam, maybe blueberry, or apricot, yummmmy!!!

Thanks Avril for giving me a keeper of a recipe!

Raspberry Swirl Blondies (adapted from Baking and Creating with Avril)

1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, melted
3/4 c. sugar
1 egg
1 tsp. vanilla
1 Tbsp. lime zest (I added this)
1/3 c. raspberry jam

white chocolate, melted for drizzing
1/4 c. chopped almonds

Preheat oven to 350F.  Line an 8x8 pan with foil.  Combine the flour, baking powder, and salt.  Rub the lime zest into the sugar with your fingers until fragrant.  Combine the sugar with the melted butter, then beat in the egg and vanilla.  Stir in the dry ingredients.  Spread evenly into the pan and dollop with the raspberry jam.  Use a butterknife to swirl it into the batter.  Bake for 25-30 min., or until a toothpick comes out clean.  Let cool, then drizzle with the white chocolate and sprinkle with the chopped almonds.  

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