White Chocolate Raspberry Blondies
Soft and chewy white chocolate raspberry blondies made with buttery brown sugar batter, juicy raspberries, and creamy white chocolate for an easy dessert everyone will love.
Equipment
- 8×8-inch baking pan
- Parchment Paper:
- Mixing Bowl (Medium to Large)
- Whisk
- Sharp Chef’s Knife
- rubber spatula
Ingredients
- ¾ cup unsalted butter, melted and slightly cooled
- cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg and 1 large egg yolk, room temperature
- 1½ teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white chocolate chips or chunks
- ¾ cup fresh or frozen raspberries (do not thaw if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy and smooth. Whisk in the egg, egg yolk, and vanilla until fully combined.
- Gently fold in flour, baking powder, and salt just until no dry streaks remain. Don’t overmix—blondies like to stay tender.
- Stir in white chocolate, then very gently fold in raspberries to keep them mostly intact (a little swirl is perfect).
- Spread batter evenly in the pan. Bake for 25–30 minutes, until the edges are set and the center looks just slightly underbaked.
- Let cool completely for clean slices or cut them warm for gooey, bakery-style bars.