Description
These White Chocolate Raspberry Blondies are a delightful dessert combining buttery blondie batter with bursts of fresh raspberries and creamy white chocolate chunks. Soft, chewy, and perfectly sweet, they make a fantastic treat for any occasion.
Ingredients
Scale
Blondie Batter
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 cup white chocolate chips or chunks
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, then mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in Add-ins: Gently fold in the white chocolate chips or chunks and fresh raspberries, being careful not to crush the raspberries too much.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly firm to the touch.
- Cool and Serve: Let the blondies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut into squares or rectangles and enjoy!
Notes
- Ensure raspberries are fresh or well-thawed and drained if using frozen to avoid soggy batter.
- Parchment paper overhang makes removal from pan easy and clean.
- Do not overmix the batter to keep blondies tender and moist.
- Handle raspberries gently when folding in to prevent too much juice integrating and changing batter texture.
- Check for doneness starting at 25 minutes to avoid overbaking.
