White Chocolate Blondies Recipe

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!

(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

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

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

Toss raspberries in flour to prevent sinking.
Gently fold in white chocolate chunks and floured raspberries.

Bake the Blondies

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

Dust with powdered sugar.
Drizzle with melted white chocolate for extra indulgence.
Cut into squares and enjoy!

Pro Tips

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.

Print Options: