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Chewy Raspberry White Chocolate Blondies

Two decadent Raspberry White Chocolate Blondies stacked on a speckled white plate, showing visible white chocolate chunks and bright red raspberries.
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Make chewy, sweet, and tart blondies featuring white chocolate chunks and fresh raspberries. This recipe guides you to a perfect texture.

Ingredients

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  • 1 cup (226g) unsalted butter, melted
  • 1 1/2 cups (300g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (170g) white chocolate chips or chunks
  • 1 cup (125g) fresh or frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until fully combined and smooth.
  3. Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and the raspberries. If using frozen raspberries, do not thaw them first.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter. Do not overbake for a chewy texture.
  9. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into 16 squares and serve.

Notes

  • For a richer flavor, substitute 1/2 cup of the melted butter with browned butter. Cool the browned butter slightly before mixing with the sugars.
  • If you prefer a crackly top, let the sugar and melted butter mixture sit for 5 minutes after whisking before adding the eggs.
  • If using frozen raspberries, gently toss them with 1 teaspoon of flour before folding them into the batter to prevent them from sinking.

Nutrition

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