Pin it I pulled a pan of these blondies out of the oven on a drizzly Saturday afternoon, and the smell alone made my sister wander into the kitchen asking what I was hiding. The edges were golden, the raspberries had bled into pink swirls, and the white chocolate was pooling in glossy pockets. I cut her a corner piece while it was still warm, and she didnt say a word for a full minute, just closed her eyes and chewed slowly. That quiet moment told me everything I needed to know about this recipe.
I brought these to a potluck once, stacked in a tin with parchment between the layers. A friend who usually skips dessert took one to be polite, then came back ten minutes later asking if I had more tucked away in my car. I didnt, and I watched three people split the last piece with a knife like it was a negotiation. Since then, I always double the batch when I know Im sharing.
Ingredients
- All-purpose flour: The backbone of the batter, giving just enough structure without making them cakey or dry.
- Baking powder: A small amount creates a tender lift while keeping the texture dense and chewy.
- Salt: Balances the sweetness and makes the white chocolate and brown sugar flavors pop.
- Unsalted butter: Melted and cooled so it blends smoothly into the sugar without scrambling the egg.
- Light brown sugar: Packed tight, it adds moisture, chewiness, and a hint of caramel warmth.
- Egg: Binds everything together and gives the blondies their fudgy, dense crumb.
- Pure vanilla extract: Two teaspoons might seem generous, but it deepens the flavor and rounds out the sweetness.
- White chocolate chips or chopped white chocolate: Use good quality for the best melt and flavor, cheap chips can taste waxy.
- Fresh raspberries: They burst in the oven and create jammy pockets, frozen works too if you skip the thaw.
Instructions
- Prep your pan:
- Line the pan with parchment so the overhang acts like handles when you lift the whole block out later. This makes cutting clean squares so much easier.
- Mix the dry ingredients:
- Whisk the flour, baking powder, and salt together in a medium bowl and set it aside while you work on the wet base.
- Combine butter and sugar:
- Whisk the melted butter and brown sugar until the mixture looks glossy and slightly lighter. This takes about a minute of steady whisking.
- Add egg and vanilla:
- Whisk them in until the batter is smooth and silky, no streaks of egg left behind.
- Fold in the flour:
- Stir gently just until you dont see any dry pockets, the batter will be thick and slightly sticky. Overmixing makes them tough, so stop as soon as its combined.
- Add the white chocolate and raspberries:
- Use a spatula to fold them in carefully so the raspberries stay mostly whole and dont turn the batter pink.
- Spread and bake:
- Scrape the batter into the pan and smooth the top with the spatula, then bake until the edges pull away slightly and the center looks set but still soft. A toothpick should come out with a few moist crumbs clinging to it, not wet batter.
- Cool completely:
- Let them sit in the pan on a wire rack until theyre fully cool, this helps them slice cleanly without crumbling.
Pin it One evening I made these for no reason at all, just because I had raspberries that needed using and a craving for something sweet and simple. My partner walked in from work, saw the pan cooling on the counter, and without a word grabbed a fork and ate a piece standing up. We ended up sitting on the kitchen floor with the whole pan between us, talking about nothing important, picking at the edges until there were only crumbs left. Some recipes dont need an occasion, they create one.
Storing and Serving
These keep beautifully in an airtight container at room temperature for up to three days, though they rarely last that long. The texture actually improves slightly on day two when the flavors settle and the raspberries soften into jammy streaks. If you want to get fancy, warm a square in the microwave for ten seconds and serve it with a scoop of vanilla ice cream, the contrast between warm blondie and cold cream is unbeatable. For gifting, wrap individual squares in parchment and stack them in a box, they travel well and dont need refrigeration.
Customizing Your Blondies
You can swap the raspberries for blackberries or chopped strawberries if thats what you have, just keep the quantity the same. Dark chocolate chips work in place of white chocolate if you prefer something less sweet, and a handful of chopped toasted almonds adds a nice crunch. Ive also stirred in a tablespoon of lemon zest with the vanilla for a brighter, more summery version that pairs beautifully with the berries. The base recipe is forgiving, so feel free to experiment based on whats in your pantry or what sounds good to you.
Getting the Perfect Texture
The secret to fudgy blondies is pulling them from the oven when they look slightly underdone in the center. They will continue to set as they cool, and that residual heat finishes the job without drying them out. If you prefer a cakier texture, bake them for an additional three to four minutes until a toothpick comes out completely clean. I also recommend using an 8-inch pan rather than a 9-inch, the slightly thicker bars stay moister and have a better chew.
- Use room temperature egg so it blends smoothly into the melted butter without seizing.
- Press a few extra raspberries and white chocolate chips onto the top of the batter before baking for a prettier presentation.
- Let the pan cool on a wire rack instead of the countertop so air circulates underneath and prevents a soggy bottom.
Pin it These blondies have become my go-to when I want to bake something that feels special without spending all day in the kitchen. Theyre sweet, a little tart, and chewy in all the right ways, and they remind me that the best recipes are the ones you make again and again.
Recipe FAQ
- → What type of chocolate works best in this dessert?
White chocolate chips or chopped white chocolate add creamy sweetness and melt beautifully throughout the blondies.
- → Can I use frozen raspberries in the batter?
Yes, frozen raspberries can be used without thawing to maintain their shape and burst of flavor in the blondies.
- → How do I know when the blondies are fully baked?
The blondies are ready when the top is set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- → What is the best way to fold the fruit and chocolate into the batter?
Gently fold the white chocolate and raspberries into the batter with a spatula to avoid breaking the fruit and overmixing the dough.
- → Can I enhance the flavor of these blondies?
Drizzling melted white chocolate over cooled blondies adds extra decadence and rich flavor.