White Chocolate Raspberry Blondies Recipe
These White Chocolate Raspberry Blondies combine the rich, buttery flavor of classic blondies with bursts of tart raspberries and creamy white chocolate chunks. Perfectly moist and chewy with a golden crust, they make a delightful dessert or snack that’s easy to prepare in just over an hour.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 a little overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray to ensure the blondies come out cleanly and maintain perfect edges.
- Mix the Wet Ingredients: In a large mixing bowl, combine the melted unsalted 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, then stir in the vanilla extract. Continuously whisking after adding eggs prevents curdling and ensures a silky batter.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until incorporated to avoid tough blondies.
- Add the Chocolate and Raspberries: Gently fold in the white chocolate chips or chunks until evenly distributed. Carefully fold in the fresh or frozen raspberries, trying not to break them to keep the batter from becoming watery. If using frozen raspberries, add them straight from the freezer.
- Bake the Blondies: Pour the batter evenly into the prepared pan and spread smooth. Bake for 35 to 40 minutes, until edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking as the blondies will firm up while cooling.
- Cool and Slice: Allow the blondies to cool in the pan for 15 to 20 minutes. Use the parchment overhang to lift them out onto a cooling rack. Once fully cooled, slice into squares or rectangles, cleaning the knife between cuts for neat slices.
Notes
- Using parchment paper over just greasing helps prevent sticking and keeps edges neat.
- Whisk continuously after adding eggs to avoid curdling in the batter.
- Do not overmix the batter to keep the blondies tender.
- If using frozen raspberries, add them directly from the freezer to avoid watery batter.
- The blondies are done when a toothpick comes out with a few moist crumbs, not completely clean.
- Clean your knife between slices to get clean, crumb-free cuts.
Keywords: White Chocolate Blondies, Raspberry Blondies, Dessert Bars, Easy Blondie Recipe, Baking with White Chocolate, Berry Dessert
