Description
These Raspberry White Chocolate Blondies are soft, buttery, and packed with sweet white chocolate and bursts of tart raspberries. An easy crowd-pleasing dessert that’s perfect for parties, holidays, or anytime baking.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
Add-ins
- 1 cup white chocolate chips or chunks
- 1 cup fresh or frozen raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring some overhang to make removing the blondies easier later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and cooled unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully combined.
- Incorporate Dry Ingredients: Gently stir in the all-purpose flour, baking powder, and salt just until the batter comes together. Be careful not to overmix to keep the blondies tender.
- Fold in Add-ins: Fold the white chocolate chips into the batter evenly. If using frozen raspberries, toss them lightly in a bit of flour first to prevent color bleeding. Then gently fold in the raspberries to avoid crushing them.
- Spread Batter: Spread the batter evenly into the prepared pan, smoothing the surface with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and golden, and the center is just slightly soft but not wet.
- Cool and Slice: Allow the blondies to cool completely in the pan on a wire rack before lifting them out via the parchment paper and slicing into 16 bars.
Notes
- Toss frozen raspberries in a little flour to reduce bleeding and maintain vibrant color in the blondies.
- For extra indulgence, drizzle melted white chocolate over cooled blondies for a decorative and tasty finish.
- Store blondies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
