These Raspberry White Chocolate Blondies are chewy, buttery, and perfectly sweet, featuring juicy raspberries and creamy white chocolate chunks folded into a golden blondie base. They are a delightful twist on classic brownies, offering a rich, vanilla-forward flavor with bursts of tart fruitiness. Perfect for dessert, tea time, or a sweet treat anytime!
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(Makes 12-16 Blondies)
For the Blondie Batter
1 cup (225g) unsalted butter, melted
1 ½ cups cups (300g) light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
Mix-Ins
¾ cup (130g) white chocolate chunks or chips
¾ cup (100g) fresh raspberries
1 tbsp all-purpose flour (for tossing the raspberries)
For Garnish
Powdered sugar (for dusting)
Extra white chocolate drizzle (optional)
Prepare the Blondie Batter
1
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- Melt the butter and let it cool slightly.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, and whisk until well combined.
Add the Dry Ingredients
2
- In a separate bowl, whisk together:
- Flour, salt, baking powder, and baking soda.
- Gradually fold dry ingredients into the wet mixture until combined.
Fold in the Mix-Ins
3
- Toss raspberries in flour to prevent sinking.
- Gently fold in white chocolate chunks and floured raspberries.
Bake the Blondies
4
- Pour the batter into the prepared baking pan, spreading evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely before slicing.
Serve and Garnish
5
- Dust with powdered sugar.
- Drizzle with melted white chocolate for extra indulgence.
- Cut into squares and enjoy!
Pro Tips
6
- For extra chewiness: Slightly underbake and let them cool completely.
- For a fudgier texture: Reduce flour by ¼ cup (30g).
- For a deeper flavor: Add ½ teaspoon almond extract.
Ingredients
(Makes 12-16 Blondies)
For the Blondie Batter
1 cup (225g) unsalted butter, melted
1 ½ cups cups (300g) light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
Mix-Ins
¾ cup (130g) white chocolate chunks or chips
¾ cup (100g) fresh raspberries
1 tbsp all-purpose flour (for tossing the raspberries)
For Garnish
Powdered sugar (for dusting)
Extra white chocolate drizzle (optional)
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