Chocolate Chip Raspberry Bars

  Ok, full disclosure, this dessert was originally gonna be chocolate chip CHERRY squares, not raspberry. But when I got to the store, the cherries didn't look so impressive. The raspberries, however, looked fabulous! So that's what I used. Usually, whenever I share a recipe, I'll say which ways you can tweak it. Well, this time I've already done that!! When I was looking for cherry recipes, I found this one on a blog called Averie Cooks, and it said you can substitute most any kind of fruit. Any kind of berries, peaches, or any combination you like. Immediately I loved that this was a recipe in which you can use FRESH fruit. That's not always the case because of the moisture content. But this one works with any fruit you like! That was the biggest selling point for me. So, yes, I called them chocolate chip raspberry bars, but just know that the original used fresh pitted cherries. Oh, and I doubled everything because I was having a few friends over for dinner, and wanted a bigger batch.
 Anyway, the important thing is they're amazing! Gooey and delicious, just as you'd want a blondie to be. And they're super easy too! I'm lookng forward to trying different fruit combos and other mix ins.
  So, thanx, Averie, for yet another fabulous recipe! I think this recipe is now my go-to base recipe for whatever flavor mood I happen to be in!


1 cup unsalted butter, melted
2 cup light brown sugar, packed
2 large egg
4 teaspoons vanilla extract
2 cup all-purpose flour
1/2 teaspoon salt, optional
2 cups semi-sweet mini chocolate chips
1-2 cups fresh raspberries


Preheat oven to 350F.
Spray a 9x13 pan with cooking spray, line with parchment leaving some hanging over the edges, then spray again with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Allow bars to cool for at least 1 hour before slicing and serving.


Tips:
After baking and cooling, use the parchment paper as a sling to lift the whole batch out of the pan in one go. Then use a large knife to cut into squares. This will save you pan from being ruined!
I used mini chocolate chips, but use whatever kind you like!