White Chocolate Raspberry Blondies (Printable)

Rich, chewy blondies bursting with white chocolate and raspberries, perfect for a sweet treat.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries (can use frozen, unthawed)

# How-To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add egg and vanilla extract, whisking until fully incorporated.
04 - Gently fold dry ingredients into wet mixture until just combined, taking care not to overmix.
05 - Fold in white chocolate and raspberries carefully with a spatula to distribute evenly.
06 - Spread the batter evenly in the prepared pan using a spatula.
07 - Bake for 28 to 32 minutes until top is set and a toothpick inserted in the center comes out with moist crumbs; avoid overbaking.
08 - Allow blondies to cool completely in the pan before lifting out and cutting into 12 squares.

# Expert Hints:

01 -
  • The texture is impossibly fudgy in the center with crisp, buttery edges that snap when you bite them.
  • Fresh raspberries add a tart brightness that cuts through the sweetness and keeps you reaching for another piece.
  • You can have these mixed, baked, and cooling in under an hour without pulling out a mixer.
  • White chocolate melts into creamy pockets that make every bite feel a little indulgent.
02 -
  • Do not thaw frozen raspberries or they will bleed too much moisture into the batter and make the blondies soggy.
  • Overbaking by even five minutes will turn these from fudgy to dry, so watch the timer closely and pull them when the center still jiggles slightly.
  • Let the melted butter cool for a few minutes before adding it to the sugar or it can cook the egg when you whisk it in.
03 -
  • Line your pan in both directions with parchment so you can lift the entire block out cleanly and slice on a cutting board for perfect edges.
  • Chill the cut blondies in the fridge for twenty minutes before serving if you want ultra-clean slices that hold their shape beautifully.
  • Use a chopped white chocolate bar instead of chips for irregular melty chunks that create more dramatic pockets of sweetness.
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