Raspberry White Chocolate Blondies

At a glance

What stands out: Ultra-moist raspberry white chocolate blondies are absolutely irresistible. You won’t believe how straightforward they are to make!

How long it takes: 10 minutes to prep, 25 minutes to bake
Equipment you’ll need: mixing bowl, 8 x 8 inch square baking pan
Servings: 9

It’s been awhile since we posted something sweet! We think it’s time, what do you think? And these raspberry white chocolate blondies are little sweeties. They’re a take on our classic blondies and chocolate chip blondies.

We love the simple, no-fuss recipe. The ingredients are just basic things you probably already have in your pantry and refrigerator: butter, brown sugar, egg, vanilla, salt, and flour.

This recipe for white chocolate blondies uses fresh raspberries and white chocolate chips. It’s a great recipe for summer when raspberries are in season. We made these AND the chocolate chip blondies for a dinner we hosted recently with family. They both disappeared quickly. The blondies are ULTRA moist, chewy, and full of fruity flavor from the raspberries.

Holly Said:

“straightforward recipe and they were soo good even after a few days in the fridge. We'll definitely use this recipe again!!”

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Helpful Tip

Since the raspberries add a lot of natural moisture, you’ll want to make sure they’re as dry as possible after you rinse them. We give them a gentle spin in our salad spinner, not too vigorously because you don’t want the delicate raspberries to disintegrate. If you’re thinking ahead, rinse the berries earlier in the day, dry them, and arrange them in a single layer on a dish in the refrigerator to dry completely.

Other than that, this recipe is completely straightforward and straightforward. You are going to love it!

• Yield: 9
• Prep: 10 minutes
• Cook: 25 minutes
• Total: 55 minutes

Ingredients

• ½ cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• ½ cup white chocolate chips
• 6 ounces fresh raspberries (washed and dried thoroughly)

Method

1. Preheat oven to 350°F. Lightly spray the bottom and sides of an 8-inch square pan with nonstick cooking spray; line with parchment paper, and lightly spray again.
2. In a large bowl, stir together melted butter and brown sugar until smooth. Add egg and vanilla, and stir until well-combined. Stir in flour and salt, just until combined.
3. Stir in half of raspberries, and all but a tablespoon or two of white chocolate chips.
4. Spread batter evenly in prepared pan. Sprinkle top with remaining raspberries and white chocolate chips.
5. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Don't overbake the blondies; they should be dense and very moist.
6. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before cutting into squares.

Notes

Storage: Cool blondies completely before storing in an airtight container. We recommend refrigerating them if you’re storing them for more than 1 day.

Helpful tip: The raspberries should be as dry as possible. You don’t want to add extra water to the blondie batter. We rinse the berries and gently spin them in our salad spinner to remove extra water. If you have time, spread the raspberries on a paper towel to finish drying.