White Chocolate and Raspberry Blondies Recipe
Delight in these irresistible White Chocolate and Raspberry Blondies, combining the creamy sweetness of white chocolate chunks with the fresh tartness of raspberries. Baked to golden perfection, these blondies offer a chewy texture with juicy pockets of raspberry in every bite. Perfect for a snack or dessert, this easy-to-make recipe yields tender, buttery bars everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 170 grams (3/4 cup) butter, melted
- 2 teaspoons vanilla extract
- 1 large egg
Dry Ingredients
- 225 grams (1 and 1/4 cup) brown sugar
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
Add-ins
- 150 grams (1 cup) white chocolate, roughly chopped into chunks
- 50 grams (1/2 cup) fresh or frozen raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) for fan-forced ovens. Grease and line an 8-inch square baking pan with baking or parchment paper, leaving two sides overhanging for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, gently whisk together the melted butter and brown sugar until combined. Add the vanilla extract and egg, mixing until the batter is smooth and fully blended.
- Add Dry Ingredients and Fold in Add-ins: Stir the plain flour into the wet mixture until just combined. Then fold in the chopped white chocolate chunks and raspberries carefully to distribute them evenly without breaking the berries.
- Transfer and Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 30 minutes or until the edges turn golden and a skewer inserted into the centre comes out clean.
- Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan. Use the overhanging parchment to lift the blondies out, then cut into 16 squares and serve.
Notes
- Fresh or frozen raspberries can be used; if using frozen, no need to thaw before adding to the batter.
- To avoid overmixing, fold the flour and raspberries gently into the wet ingredients.
- Ensure the blondies are fully cooled before cutting to keep clean edges.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: white chocolate blondies, raspberry blondies, fruit and chocolate dessert, easy blondie recipe, baked blondies, raspberry dessert bars