Description
Delight in buttery White Chocolate Raspberry Blondies that combine the sweetness of creamy white chocolate with the tartness of fresh raspberries. These rich, chewy blondies offer a perfect balance of flavors in every bite, baked to golden perfection in an easy-to-make 8×8-inch pan.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- 1 ½ cups white chocolate chips or chunks
- 1 cup fresh or frozen raspberries
Instructions
- Prep Your Pan and Oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, then lightly grease the parchment with butter or non-stick spray to prevent sticking and ensure clean edges.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and light brown sugar until smooth and glossy, with no sugar clumps. Add the eggs one at a time, stirring well after each addition to prevent curdling, then mix in the vanilla extract until the batter is silky.
- Combine the Dry Ingredients: Sift together the flour, baking powder, and salt in a separate bowl. Gently fold these dry ingredients into the wet mixture with a rubber spatula, mixing just until incorporated to avoid tough blondies.
- Add the Chocolate and Raspberries: Fold in the white chocolate chips evenly, then carefully fold in raspberries to maintain their shape. If using frozen raspberries, add them directly from the freezer to keep the batter from becoming watery.
- Bake the Blondies: Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the center soft, which will firm up as it cools.
- Cool and Slice: Allow the blondies to cool in the pan for 15–20 minutes. Use the parchment paper overhang to lift them out onto a cooling rack. Once completely cooled, slice into squares or rectangles, cleaning the knife between cuts for neat slices.
Notes
- Use parchment paper over greasing alone to prevent edges from sticking and to keep blondies squared.
- Whisk continuously after adding eggs to prevent batter curdling and ensure smoothness.
- Fold dry ingredients lightly to avoid overmixing, which can toughen blondies.
- Add frozen raspberries directly to keep batter consistency intact.
- Do not overbake; a slightly soft center will firm as it cools for perfect texture.
- Clean knife between cuts for clean, crumb-free slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate blondies, raspberry blondies, dessert bars, easy blondie recipe, baked blondies
