Description
Delight in these decadent White Chocolate Raspberry Blondies that combine the creamy sweetness of white chocolate with the tart burst of fresh or frozen raspberries. Perfectly baked to a tender, chewy texture with golden edges, these blondies are an irresistible treat ideal for dessert or an indulgent snack.
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 your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking and ensure clean blondie edges.
- Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter and light brown sugar. Whisk until smooth and glossy with no sugar clumps. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, whisking continuously to prevent curdling and achieve a silky batter.
- Combine the Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until incorporated to avoid tough blondies.
- Add Chocolate and Raspberries: Carefully fold in the white chocolate chips or chunks until evenly distributed. Then gently fold in the raspberries, trying not to break them; if using frozen raspberries, add them straight from the freezer to keep the batter from getting watery.
- Bake the Blondies: Pour the batter into the prepared pan and spread 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—the center should be slightly soft as it will firm up during cooling.
- Cool and Slice: Let the blondies cool in the pan for 15–20 minutes. Using the parchment overhang, lift them out and transfer to a cooling rack. Once fully cooled, slice into squares or rectangles. Clean the knife between cuts to make neat slices and prevent crumb dragging.
Notes
- Use parchment paper with overhang to easily lift blondies out of the pan without breaking.
- Whisk eggs continuously when adding to melted butter and sugar to prevent curdling.
- Fold dry ingredients gently to avoid overmixing, which can make blondies tough.
- If using frozen raspberries, add directly from the freezer to maintain batter consistency.
- Do not overbake; blondies should be slightly soft in the center when removed from the oven.
- Allow blondies to cool completely for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate blondies, raspberry blondies, dessert bars, baked blondies, white chocolate dessert, raspberry dessert, easy blondies
