White Chocolate Raspberry Blondies Recipe
These White Chocolate Raspberry Blondies are soft, fudgy, and filled with sweet white chocolate chunks and bursts of fresh or frozen raspberries. Perfectly baked to a golden finish, these blondies offer a delightful balance of creamy sweetness and fruity tartness, making them an irresistible treat for dessert lovers and berry enthusiasts alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blondie Batter
- 170 grams (3/4 cup) butter, melted
- 225 grams (1 and 1/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 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 and Prepare: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, making sure two sides overhang for easy removal later.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and brown sugar. Gently whisk until well combined, then add the vanilla extract and the egg. Mix thoroughly to form a smooth batter.
- Add Dry Ingredients and Mix-ins: Stir the flour into the wet mixture until just incorporated. Fold in the chopped white chocolate pieces carefully. Then gently fold in the raspberries, being careful to keep them intact and avoid overmixing.
- Pour and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Place the pan in the oven and bake for about 30 minutes, or until the edges turn golden and a skewer inserted in the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan. Once cooled, use the parchment paper overhang to lift them out and cut into 16 squares to serve.
Notes
- Fudge Factor: For sturdier, less fudgy blondies, add an additional 35 grams (1/4 cup) of flour to the batter.
- Raspberries: Both fresh and frozen raspberries can be used. If using frozen, do not thaw before folding into the batter to maintain their shape.
Keywords: white chocolate blondies, raspberry blondies, raspberry dessert, easy blondie recipe, white chocolate dessert, fudgy blondies, berry blondies