White Chocolate Raspberry Blondies (Print Version)

Rich, chewy blondies featuring luscious white chocolate and bursts of juicy raspberries.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup packed light brown sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries (can be frozen, unthawed)

# How To Make:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter and brown sugar until glossy. Add egg and vanilla extract; whisk until smooth.
04 - Add the dry mixture to the wet ingredients, stirring until just combined, avoiding overmixing.
05 - Gently fold white chocolate and raspberries into the batter using a spatula.
06 - Spread batter evenly in the prepared pan. Bake for 28 to 32 minutes, until top is set and a toothpick inserted in the center comes out with a few moist crumbs.
07 - Allow blondies to cool completely in the pan before lifting out using parchment overhang and slicing into squares.

# Expert Advice:

01 -
  • The white chocolate melts into pockets of creamy sweetness that balance the tart raspberries perfectly.
  • Theyre easier than cookies because you just spread the batter and walk away.
  • They taste expensive but come together with pantry staples and one bowl.
02 -
  • Do not overbake or theyll turn dry and crumbly instead of fudgy.
  • If using frozen raspberries, toss them in straight from the freezer so they dont turn the batter purple.
03 -
  • Use a sharp knife wiped clean between cuts for neat squares.
  • If the edges bake faster than the center, tent the pan with foil halfway through.
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