Hey, y’all! If you’re looking for a dessert that’s sweet, fruity, and just a little fancy, these Raspberry White Chocolate Blondies are going to steal your heart. They’re soft, chewy, and loaded with juicy raspberries and creamy white chocolate - they're like a little bite of heaven in every square!
Raspberry White Chocolate Blondies
The best part? They’re easy as can be! No complicated steps, no fuss: just mix, bake, and enjoy. These blondies are pretty enough for company but simple enough for a weeknight indulgence. Go ahead and whip up a batch, you’ll be glad you did!
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Raspberry White Chocolate Blondies Ingredients
- ½ c. salted butter, melted
- 1 c. granulated brown sugar
- 1 egg
- 1 tbsp. vanilla extract
- 1 c. all-purpose flour
- 1 tsp. baking powder
- ½ c. white chocolate, chopped
- 1 c. fresh raspberries
How to Make Raspberry White Chocolate Blondies
- Preheat the oven to 350°F. Grease a baking pan and line it with parchment paper, preferably a 9-inch square mold.
- In a large bowl, mix melted butter with brown sugar, vanilla extract, and the egg. Incorporate well to achieve a homogeneous mixture.
- Add the flour and baking powder to the mixture. Mix well until all the ingredients are fully incorporated.
- Finally, add the fresh raspberries and chopped white chocolate to the mixture and gently stir to distribute them evenly.
- Pour the batter into the prepared mold and spread it evenly.
- Bake in the preheated oven for 25 minutes or until the top is golden. Avoid overbaking to maintain the moistness of the brownies.
- Once baked, remove from the oven and let it cool in the mold for 15 minutes.
- Transfer the blondies to a rack to cool completely.
- Once the blondies are completely cool, cut them into squares.
Pro Tips For Making This Recipe
- Use fresh raspberries. They add the best flavor and texture.
- Don’t overmix the batter. Just enough to bring it together to keep it tender.
- Spread evenly in the pan so that every bite has that perfect mix of berries and chocolate.
- Watch that bake time. Overbaking will dry them out; keep them soft and chewy!
Frequently Asked Questions
Although I prefer fresh raspberries for this recipe, you can use frozen ones instead. Just thaw and pat them dry so they don't add extra moisture.
Sure can! It'll change the flavor but still be delicious.
Store in an airtight container at room temperature for a couple of days or refrigerate for up to a week.
Absolutely! Just use a bigger pan and keep an eye on the bake time.
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Raspberry White Chocolate Blondies
Raspberry White Chocolate Blondies
Ingredients
- ½ c. salted butter melted
- 1 c. granulated brown sugar
- 1 egg
- 1 tbsp. vanilla extract
- 1 c. all-purpose flour
- 1 tsp. baking powder
- ½ c. white chocolate chopped
- 1 c. fresh raspberries
Instructions
- Preheat the oven to 350°F. Grease a baking pan and line it with parchment paper, preferably a 9-inch square mold.
- In a large bowl, mix melted butter with brown sugar, vanilla extract, and the egg. Incorporate well to achieve a homogeneous mixture.
- Add the flour and baking powder to the mixture. Mix well until all the ingredients are fully incorporated.
- Finally, add the fresh raspberries and chopped white chocolate to the mixture and gently stir to distribute them evenly.
- Pour the batter into the prepared mold and spread it evenly.
- Bake in the preheated oven for 25 minutes or until the top is golden. Avoid overbaking to maintain the moistness of the brownies.
- Once baked, remove from the oven and let it cool in the mold for 15 minutes.
- Transfer the blondies to a rack to cool completely.
- Once the blondies are completely cool, cut them into squares.
Notes
- Use fresh raspberries. They add the best flavor and texture.
- Don’t overmix the batter. Just enough to bring it together to keep it tender.
- Spread evenly in the pan so that every bite has that perfect mix of berries and chocolate.
- Watch that bake time. Overbaking will dry them out; keep them soft and chewy!
Nutrition
Y'all come back now, ya hear?
My best,
JC
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