Raspberry and White Chocolate Blondies Recipe
These Raspberry and White Chocolate Blondies combine the tartness of fresh raspberries with the creamy sweetness of white chocolate, baked into a soft and chewy bar. Perfect as a delightful dessert or a sweet snack, these blondies offer a beautiful balance of flavors and textures that will satisfy any sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- ⅔ cup granulated sugar
- ½ cup unsalted butter (melted, warm)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Add-ins
- ¾ cup raspberries (fresh or frozen)
- ⅔ cup white chocolate chips (or a white chocolate bar chopped into small pieces)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, allowing the edges to extend beyond the sides of the pan for easy removal. If using foil or just the pan, lightly grease it with non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and warm melted butter until the mixture has cooled and combined smoothly, about 2–3 minutes. Then, mix in the room temperature egg and vanilla extract until well combined.
- Combine Dry Ingredients and Raspberries: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gently toss in the raspberries to coat them lightly with the flour mixture, helping prevent them from sinking during baking.
- Fold Dry Into Wet Ingredients: Carefully fold the raspberry and flour mixture into the wet ingredients just until a few streaks of flour remain to preserve a tender texture. Then stir in the white chocolate chips evenly throughout the batter.
- Bake the Blondies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and the center is set but still moist.
- Cool and Remove: Allow the blondies to cool in the pan until firm enough to lift out by the parchment or foil edges. Transfer to a wire rack to cool completely.
- Serve: Cut the blondies into 16 squares. Optionally, drizzle with extra melted white chocolate before serving for an added touch of sweetness and presentation.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw to minimize bleeding into the batter.
- To ensure the white chocolate doesn’t melt too much during mixing, fold it in gently.
- Allow the blondies to cool completely before cutting to get clean squares.
- Storing blondies in an airtight container at room temperature will keep them fresh for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
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