Raspberry and White Chocolate Blondies

cheneetoday.com

Carol Cruz

½ cup ( 114 g) salted butter - melted

2 large eggs - room temperature

½ cup ( 100 g) granulated sugar

½ cup ( 110 g) brown sugar - packed

½ teaspoon ( 2 ml) pure vanilla extract

1 cup ( 125 g) all-purpose flour

¼ teaspoon ( 2 g) salt

4 oz. ( 113 g) white baking chocolate - (or white chocolate chips) chopped and divided into three equal amounts

⅔ cup ( 80 g) raspberries - fresh or frozen (unthawed)

½ teaspoon ( 1 g) lemon zest - about half a small lemon

1 tablespoon ( 15 ml) heavy cream

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