Description
Indulge in rich, buttery White Chocolate Raspberry Blondies that perfectly balance sweet white chocolate chunks with tart raspberries. These chewy, golden blondies are baked to perfection and ideal for any dessert craving or special occasion.
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 on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking and ensure clean 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 to prevent curdling. Stir in the vanilla extract to complete the wet mixture.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined to avoid toughness in the blondies.
- Add the Chocolate and Raspberries: Fold in the white chocolate chips or chunks evenly throughout the batter. Then, carefully fold in the raspberries, taking care not to break them. For frozen raspberries, add directly from the freezer to avoid watery batter.
- Bake the Blondies: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes until the edges turn golden and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake to keep the centers soft.
- 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 cooled completely, slice into squares or rectangles. Clean the knife between cuts for neat slices.
Notes
- Use parchment paper for easy removal and clean edges.
- Whisk eggs continuously after adding to prevent curdling.
- Fold ingredients gently to keep blondies tender.
- If using frozen raspberries, add them directly from the freezer.
- Don’t overbake; blondies should remain slightly soft in the center.
- Clean your knife between slices for neat cuts.
- 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 raspberry dessert
