Description
These White Chocolate Raspberry Blondies are a delightful twist on classic blondies, combining buttery richness with sweet white chocolate and tart raspberries. Soft, chewy, and packed with flavor, they make a perfect treat for any occasion.
Ingredients
Scale
For the Blondie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Mix-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 ensure the blondies release cleanly from the pan.
- 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. Whisk continuously after adding eggs 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 combined to avoid tough blondies.
- Add the Chocolate and Raspberries: Fold in the white chocolate chips or chunks evenly. Carefully fold in raspberries to avoid breaking them. If using frozen raspberries, add them directly from the freezer to prevent the batter from watering down.
- Bake the Blondies: Pour the batter into the prepared pan, spreading evenly. Bake for 35–40 minutes until edges are golden and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking; the center should remain slightly soft and will firm as it cools.
- Cool and Slice: Let the blondies cool in the pan for 15–20 minutes. Lift them out using the parchment overhang and transfer to a cooling rack. Once fully cooled, slice into squares or rectangles. Clean your knife between cuts for neat slices and to prevent crumbs from dragging.
Notes
- Use parchment paper with an overhang for easy removal and clean edges.
- Do not overmix the batter to avoid tough blondies.
- If using frozen raspberries, add them directly without thawing to maintain batter consistency.
- Bake until a few moist crumbs remain on the toothpick to ensure fudgy texture.
- Clean the knife between slices for neat portions.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: white chocolate blondies, raspberry blondies, blondie recipe, baked dessert, white chocolate raspberry bars
