Go Back
To make Raspberry White Chocolate Blondies, gather the following ingredients: - 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries (or frozen, if out of season) These ingredients create a sweet and rich base. The butter gives a nice, smooth texture. Both sugars add depth and moisture. Two eggs help bind everything together while the vanilla adds a lovely aroma. The flour, baking powder, and salt bring structure and balance. The white chocolate chips offer creamy sweetness. Finally, the fresh raspberries add bright flavor and color. Using fresh raspberries is best for flavor. If they are out of season, frozen ones work too. You can adjust the amount of white chocolate if you like. Feel free to add a pinch of cinnamon for a hint of spice. These ingredients come together to make a dreamy treat that everyone will love. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This helps the blondies bake evenly. 2. Next, prepare a 9x13 inch baking pan by lining it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. 3. In a large mixing bowl, add 1 cup of melted unsalted butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Stir until smooth. This glossy mixture is the base of your blondies. 4. Now, add 2 large eggs to the bowl, one at a time. Mix well after each egg. Finish by stirring in 2 teaspoons of vanilla extract for extra flavor. 5. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This is your dry mix. 1. Gradually sift the dry mix into the wet ingredients. Stir gently until just combined. Be careful not to overmix. This keeps your blondies soft. 2. Now, fold in 1 cup of white chocolate chips. Next, add 1 cup of fresh raspberries. Be gentle to keep the raspberries intact. 3. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. 4. Bake in your preheated oven for 25-30 minutes. Look for a golden top. Insert a toothpick into the center. It should come out clean or with a few moist crumbs. 1. After baking, let the blondies cool in the pan on a wire rack for about 15 minutes. 2. Use the parchment paper to lift them out of the pan. Transfer them to the wire rack to cool completely. 3. Once cool, cut the blondies into squares. For a nice touch, serve them warm or at room temperature. You can dust them with powdered sugar and add a few extra raspberries on top for a pop of color. You can swap out the sugars in this recipe. Try using coconut sugar or maple sugar for a different taste. If you run out of butter, use coconut oil or applesauce instead. These swaps keep your blondies tasty and moist. When it comes to raspberries, fresh ones are ideal. However, frozen raspberries work well too. Just make sure to thaw and drain them first. This step stops excess moisture from making your blondies soggy. Mixing is key! Overmixing can make your blondies dry. Stir gently until everything is just combined. This keeps the texture light and chewy, which is what you want. To ensure even baking, pay attention to your oven. Always preheat it to 350°F (175°C). Place your baking pan in the center of the oven for best results. Check your blondies at the 25-minute mark. If the top is golden and a toothpick comes out clean, they are ready! You can enhance your blondies with extra flavorings. A pinch of cinnamon or a splash of almond extract can add warmth. If you want a bit of zest, try adding lemon or orange zest for a fresh kick. For that perfect moist and chewy texture, don't skip the eggs. They add richness and help bind the ingredients. Also, be sure to let your blondies cool for a while before cutting. This allows them to set and makes slicing easier. Pro Tips Use Quality Chocolate: Opt for high-quality white chocolate chips for a richer flavor that will elevate your blondies. Don't Overmix: Gently fold the dry ingredients into the wet mixture to keep the blondies tender and chewy. Chill the Batter: For a more intense flavor, consider chilling the batter for 30 minutes before baking, allowing the ingredients to meld. Store Properly: Keep the blondies in an airtight container at room temperature for up to a week to maintain their freshness. {{image_4}} You can create unique flavors with simple tweaks. Adding nuts like walnuts or pecans gives a nice crunch. Coconut can also add a chewy texture. Both options pair well with the sweet raspberries and white chocolate. You can also infuse the blondies with citrus zest. A teaspoon of lemon or orange zest brightens the flavor. This twist balances the sweetness and adds freshness to each bite. If you need a gluten-free option, use almond or oat flour. Both flours work well and keep the blondies soft. Just keep the same amount in the recipe. For a vegan version, swap out the eggs and butter. Use flax eggs made from ground flaxseed and water. Replace the butter with coconut oil or a vegan butter spread. Seasonal fruits can make these blondies even more special. In summer, try adding peaches or strawberries. In fall, diced apples or pumpkin spice can work wonders. For holiday-themed additions, think about using peppermint or nutmeg. These flavors can make your blondies festive and fun for gatherings. Store your raspberry white chocolate blondies at room temperature for up to three days. Keep them in an airtight container to keep them fresh. If you want to store them longer, place them in the fridge. Just remember to cover them well. Using plastic wrap or a tight lid helps keep them moist. You can freeze blondies to enjoy later. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. To thaw, take them out and leave them at room temperature for about an hour. You can also warm them in the microwave for about 15 seconds. When stored correctly, your blondies last for about one week in the fridge. Watch for signs like a dry texture or off smell. If they seem hard or smell funny, it’s best to toss them. Enjoy your sweet treats while they’re fresh! Yes, you can use dark or milk chocolate instead of white chocolate. Dark chocolate gives a rich flavor. It contrasts nicely with the tartness of the raspberries. Milk chocolate is sweeter and adds a creamy touch. Both options work well to make your blondies unique. You can tell when blondies are done by looking for a golden top. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. Avoid overbaking to keep them soft and chewy. Absolutely! You can make these blondies a day or two in advance. Store them in an airtight container at room temperature. For longer storage, wrap them well and freeze. Just thaw and enjoy when you’re ready. We explored how to make delicious blondies, covering everything from ingredients to baking tips. You now know about the key components, mixing methods, and how to serve them perfectly. Remember, you can customize these blondies with flavors and dietary needs. Store them properly for freshness and enjoy your treats longer. Baking should be fun and satisfying. Get creative, and don’t hesitate to try new twists. Happy baking!

Raspberry White Chocolate Blondies

Deliciously sweet blondies with a burst of fresh raspberries and creamy white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (or frozen, if out of season)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, ensuring there’s an overhang on the sides for easy removal later.
  • In a large mixing bowl, combine the melted butter with the packed brown sugar and granulated sugar. Mix vigorously until the mixture is smooth and well blended, creating a glossy base.
  • Incorporate the eggs into the mixture, adding them one at a time. Ensure to mix well after each addition for an even consistency. Finish by stirring in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually sift the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
  • Carefully fold in the white chocolate chips and fresh raspberries, taking care not to crush the delicate berries too much to keep their lovely shape.
  • Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth top surface.
  • Bake in your preheated oven for 25-30 minutes. The blondies are done when the top turns a lovely golden color, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  • Once baked, allow the blondies to cool in the pan on a wire rack for about 15 minutes. Using the parchment overhang, gently pull them out of the pan and transfer to the rack to cool completely before cutting them into squares.

Notes

For an elegant touch, serve the blondies warm or at room temperature, lightly dusted with powdered sugar, and garnish with a few extra fresh raspberries on top for a vibrant pop of color!
Keyword blondies, dessert, raspberry, white chocolate