Description
Delight in these luscious White Chocolate Raspberry Blondies, a perfect blend of sweet white chocolate and tart fresh raspberries baked into buttery, soft blondies. Ideal for dessert or a sweet snack, these blondies offer a beautifully moist texture with bursts of fruity flavor, all baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 cup white chocolate chips or chunks
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang to easily lift out the blondies after baking.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and brown sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, stirring until fully combined and slightly thickened.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and ensure a tender texture.
- Add Chocolate and Raspberries: Carefully fold in the white chocolate chips or chunks and fresh raspberries, taking care not to crush the raspberries too much to preserve their shape and prevent excessive moisture in the batter.
- Bake the Blondies: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly firm.
- Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes to firm up, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely. Once cooled, cut into 9 to 12 squares or rectangles and enjoy!
Notes
- For best results, use fresh raspberries, but frozen can be used if thawed and well-drained to prevent excess moisture.
- To keep the blondies moist, avoid overbaking; check with a toothpick starting at 25 minutes.
- You can substitute white chocolate chunks if you prefer larger pockets of chocolate rather than chips.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra touch, drizzle melted white chocolate on top after baking and cooling.
