Description

These chewy raspberry and white chocolate blondies combine tart raspberries with creamy white chocolate for a tender yet chewy dessert bar that’s easy to make and perfect for any occasion.

Ingredients

Scale

1 cup (227 g) unsalted butter, melted
1 1/2 cups (300 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (125 g) fresh raspberries
1 cup (175 g) white chocolate chips or chopped white chocolate

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Melt the butter in a microwave-safe bowl or on the stovetop until fully liquid but not browned. Let it cool for a few minutes.
In a large mixing bowl, whisk together the brown sugar and granulated sugar. Pour in the melted butter, then whisk until smooth and glossy, about 2 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Gently fold in the fresh raspberries and white chocolate chips, being careful not to crush the berries.
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, checking at 30 minutes. The edges should be golden and firm, and the center slightly soft but set. A toothpick inserted should come out with a few moist crumbs.
Cool completely in the pan on a rack for at least 30 minutes to firm up the blondies.
Use the parchment overhang to lift the blondies from the pan, then cut into 16 squares. Serve at room temperature or slightly warm.

Notes

If raspberries are very juicy, toss them lightly in a teaspoon of flour before folding in to prevent sinking and excess moisture. Avoid overbaking to keep the blondies chewy. Let blondies cool completely before slicing to maintain texture. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and watch baking time closely. For dairy-free, use coconut oil instead of butter and dairy-free white chocolate.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 blondie square (1/
Calories: 235
Sugar: 20
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: blondies, raspberry blondies, white chocolate blondies, chewy blondies, easy dessert, homemade dessert, berry dessert