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Raspberry White Chocolate Blondies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 9 blondies (from a 9x9 inch pan)

Description

These sweet, tart, and tangy raspberry blondies are the perfect dessert for any occasion. Featuring a moist and flavorful base infused with white chocolate, fresh raspberries, and a delightful crunch from chopped almonds, these blondies are finished with a drizzle of melted white chocolate for an irresistible treat that will quickly become a favorite.

Ingredients

Base Ingredients

  • 10 tablespoons (5 ounces) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Add-ins

  • 1 cup white chocolate chips
  • 2 tablespoons chopped almonds
  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and set it aside to prevent sticking.
  2. Cream Butter and Sugars: In the bowl of a standing mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring good incorporation of air for a tender texture.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing until fully combined to create a smooth batter.
  4. Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
  5. Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture on low speed, mixing just until no flour pockets remain to avoid overmixing and tough blondies.
  6. Melt White Chocolate: Melt the white chocolate chips in the microwave using twenty-second intervals, stirring in between until smooth and fully melted but not burnt. Allow to cool slightly before adding to prevent cooking the eggs.
  7. Incorporate White Chocolate: Add the melted white chocolate to the batter and mix gently until it is evenly incorporated.
  8. Fold in Almonds: Gently fold in the chopped almonds to add a pleasant crunch.
  9. Pour Batter and Add Raspberries: Pour the batter evenly into the prepared pan and spread it with a spatula. Arrange the fresh or frozen raspberries evenly on top, pressing them lightly into the batter to ensure they adhere during baking.
  10. Bake: Bake the blondies for about 20 minutes, or until a toothpick inserted near the center comes out clean. Avoid overbaking; the blondies should look slightly undercooked and very light to ensure moistness.
  11. Cool and Slice: Remove the pan from the oven and let the blondies cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into even squares.
  12. Optional White Chocolate Drizzle: If desired, melt additional white chocolate and drizzle it over the top of the cut blondies for an extra touch of sweetness and visual appeal.

Notes

  • Do not overbake the blondies; they should remain moist and slightly undercooked in appearance.
  • Using fresh or frozen raspberries works well; if using frozen, do not thaw before adding to the batter.
  • Ensure white chocolate is melted gently to prevent burning, which can impart a bitter flavor.
  • Line the baking pan with parchment paper to make removal and cleanup easier.
  • Chilling the batter is not necessary but can help control spreading if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/raspberry-white-chocolate-blondies-recipe/