Description

These White Chocolate Raspberry Blondies are a decadent twist on classic blondies, featuring a rich, buttery batter studded with creamy white chocolate chunks and bursting with fresh or frozen raspberries. Perfectly soft and chewy with golden edges, these blondies make an indulgent treat for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Add-ins

1 ½ cups white chocolate chips or chunks
1 cup fresh or frozen raspberries

Instructions

Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper leaving an overhang for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking and ensure clean edges.
Mix the Wet Ingredients: In a large bowl, whisk together melted butter and light brown sugar until smooth and glossy with no clumps. Add eggs one at a time, whisking well after each addition to prevent curdling. Stir in vanilla extract.
Combine the Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture with a rubber spatula, mixing just until incorporated to avoid toughness.
Add the Chocolate and Raspberries: Fold in the white chocolate chips or chunks evenly. Carefully fold in the raspberries, being gentle to keep them mostly intact. If using frozen raspberries, add them directly from the freezer to avoid watery batter.
Bake the Blondies: Pour the batter evenly into the prepared pan and bake for 35 to 40 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain a soft center.
Cool and Slice: Let the blondies cool in the pan for 15 to 20 minutes. Use the parchment overhang to lift them out and transfer to a cooling rack. Once fully cooled, slice into squares or rectangles, cleaning your knife between cuts for neat slices.

Notes

Using parchment paper with an overhang makes removing the blondies from the pan easy and keeps edges neat.
Whisk continuously after adding eggs to prevent curdling and create a smooth batter.
Do not overmix the batter once the dry ingredients are added to keep the blondies tender.
If using frozen raspberries, add them frozen to prevent the batter from becoming too watery.
Check for doneness early to avoid overbaking; the center should have moist crumbs but not be raw.
Allow blondies to cool completely for best slicing results.

Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate blondies, raspberry blondies, easy blondie recipe, dessert bars, berry blondies, baked blondies, white chocolate raspberry dessert