Description
These Raspberry and White Chocolate Blondies are a delightful twist on classic blondies, featuring juicy raspberries and creamy white chocolate chunks baked to golden perfection. With a soft, chewy texture and bursts of fruity sweetness, they make an irresistible treat perfect for any occasion.
Ingredients
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 the oven: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or foil, ensuring the edges extend beyond the pan sides for easy lifting. If using foil or just the pan itself, lightly grease it with non-stick spray.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar and warm melted butter for 2-3 minutes until well combined and the mixture has slightly cooled. Then, beat in the egg and vanilla extract until smooth.
- 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, which helps prevent them from sinking during baking.
- Fold mixtures: Carefully fold the raspberry-flour mixture into the wet ingredients until just combined and some flour streaks remain. Then stir in the white chocolate chips evenly throughout the batter.
- Spread batter and bake: Pour and gently spread the blondie batter evenly across the bottom of the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges turn golden and the center is set but still soft when lightly pressed.
- Cool and remove: Allow the blondies to cool in the pan until firm enough to handle. Use the parchment or foil edges to lift the blondies out of the pan, then transfer to a wire rack to cool completely.
- Serve: Once cooled, cut into 16 even squares. For an extra touch, optionally drizzle melted white chocolate over the top before serving.
Notes
- Using fresh or frozen raspberries works well; if using frozen, do not thaw to avoid excess moisture.
- For easier removal, make sure to line the pan with parchment or foil with an overhang.
- Do not overmix the batter to keep the blondies tender and avoid dense texture.
- You can substitute white chocolate chips with chopped white chocolate bars for more substantial chocolate pieces.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
