Save I pulled these out of the oven on a gray Saturday afternoon when I needed something sweet but not too heavy. The kitchen smelled like vanilla and butter, and my sister wandered in asking what I was making. When I told her blondies with white chocolate and raspberries, she wrinkled her nose, skeptical. Then she tried one warm from the pan and didnt speak for a full minute.
I brought a batch to a potluck once, still warm and wrapped in foil. A friend who claimed she didnt like fruit in desserts ate three squares and asked for the recipe twice. I realized then that raspberries dont feel intrusive here, they taste like they belong, little jammy bursts against all that buttery sweetness.
Ingredients
- All-purpose flour: The base that holds everything together without making them cakey, just enough structure for a chewy bite.
- Baking powder: A tiny lift so they stay soft inside instead of dense.
- Salt: Cuts through the sweetness and makes the chocolate taste richer.
- Unsalted butter: Melted and cooled so it blends smooth, giving that glossy blondie texture.
- Light brown sugar: Packed tight for moisture and a hint of caramel flavor that white sugar cant give.
- Egg: Binds it all and adds richness without making them fluffy.
- Vanilla extract: Use the real stuff, it makes the whole pan smell like a bakery.
- White chocolate: Chunks are better than chips because they melt into uneven pockets of sweetness.
- Fresh raspberries: Frozen work too but dont thaw them or theyll bleed purple streaks everywhere.
Instructions
- Prep the pan:
- Line your pan with parchment so you can lift the whole block out later without wrestling it. Leave enough overhang to grab.
- Mix the dry ingredients:
- Whisk flour, baking powder, and salt in a bowl and set it aside while you deal with the wet stuff.
- Combine butter and sugar:
- Whisk melted butter and brown sugar until it looks glossy and smooth, like caramel sauce. Add the egg and vanilla, keep whisking until its one silky mixture.
- Fold in the flour:
- Stir just until no white streaks remain. Overmixing makes them tough instead of chewy.
- Add chocolate and raspberries:
- Fold gently with a spatula so the berries stay whole and the chocolate gets evenly scattered.
- Spread and bake:
- Spread batter into the pan, smooth the top, then bake until the edges pull away slightly and the center is just set. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely:
- Let them cool in the pan before cutting. Theyre fragile when warm and will hold their shape better once cooled.
Save One evening I made these for a friend going through a rough week. I didnt say much, just left the pan on her counter with a fork. She texted me later that night saying she ate four pieces standing at the sink and cried a little. Sometimes dessert does more than taste good.
How to Store Them
Keep them in an airtight container at room temperature for up to three days. They soften slightly over time but stay chewy. I like them best on day two when the flavors have settled together.
What to Serve With Them
Theyre rich enough to stand alone but incredible with a scoop of vanilla ice cream or a dollop of whipped cream. Coffee works too, something dark and bitter to cut the sweetness.
Little Tweaks That Work
You can drizzle melted white chocolate over the top once theyre cool if you want them to look fancy. Swap the raspberries for blackberries or chopped strawberries if thats what you have. Dark chocolate chips instead of white make them less sweet and more grown-up.
- Press a few extra raspberries on top before baking for a prettier finish.
- Sprinkle flaky sea salt over the batter right before it goes in the oven.
- Let the butter cool completely or the batter will be too runny.
Save These blondies have become my go-to when I want to feel like I made something special without spending all afternoon in the kitchen. Theyre proof that simple ingredients and a little care can turn into something people remember.
Recipe FAQs
- → Can frozen raspberries be used?
Yes, frozen raspberries can be used without thawing to maintain their shape and prevent excess moisture in the batter.
- → How do I prevent blondies from sticking?
Line your baking pan with parchment paper extending over the edges to easily lift the blondies out once cooled.
- → What type of white chocolate works best?
Use quality white chocolate chips or chopped blocks for smooth melting and rich flavor throughout the blondies.
- → Can I store these blondies?
Store in an airtight container at room temperature for up to 3 days to keep them fresh and chewy.
- → What is the texture of these blondies?
They have a rich, chewy texture balanced by the softness of raspberries and creamy bursts of white chocolate.
- → Is this suitable for vegetarian diets?
Yes, the ingredients used are vegetarian-friendly, containing no meat or gelatin products.