Save to Pinterest I baked these blondies on a rainy Saturday when I had half a basket of raspberries threatening to go soft. The kitchen smelled like browned butter and vanilla, and I remember thinking white chocolate might be too sweet until I saw how the tartness of the berries cut right through it. My neighbor knocked just as I pulled the pan from the oven, and we ended up sharing warm, gooey squares over coffee while the rain drummed on the windows. She asked for the recipe twice before she left.
I made a double batch for my daughters bake sale last spring, and they sold out in twenty minutes. One parent texted me later asking if I ran a side business. I dont, but I did feel a little smug cutting those golden squares into neat portions, watching the white chocolate glisten under the kitchen light. Theres something about a dessert that looks this good without any fuss that makes you feel like youve cracked a code.
Ingredients
- All-purpose flour: The backbone of the blondie, giving just enough structure without making them cakey. I always spoon and level mine to avoid dense results.
- Baking powder: A small amount creates lift and that signature chewy crumb, so dont skip it even though it seems minimal.
- Salt: Balances the sweetness and brings out the vanilla. I use fine sea salt for even distribution.
- Unsalted butter: Melted and cooled slightly, it creates that glossy, fudgy texture. Let it cool or the egg will scramble.
- Light brown sugar: Packed firmly, it adds moisture and a hint of molasses warmth that white sugar cant match.
- Egg: One large egg binds everything together. Room temperature works best for smooth mixing.
- Pure vanilla extract: I use the real stuff here because you can taste it clearly in blondies.
- White chocolate chips or chopped white chocolate: Chopped bars melt into pockets of cream, while chips hold their shape. Either works beautifully.
- Fresh raspberries: Tart, juicy, and they burst into jammy streaks when baked. Frozen ones work too, just dont thaw them first or the batter will turn pink.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line an 8-inch square pan with parchment, letting the edges hang over like handles. This makes lifting the whole block out effortless once theyre cool.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside while you work on the wet mixture.
- Combine butter and sugar:
- In a large bowl, whisk the melted butter and brown sugar until smooth and glossy, almost like caramel. Add the egg and vanilla, whisking until everything looks silky and unified.
- Fold in the dry ingredients:
- Stir the flour mixture into the wet ingredients just until no streaks remain. Overmixing makes blondies tough, so stop as soon as its combined.
- Add the chocolate and berries:
- Gently fold in the white chocolate and raspberries with a spatula, being careful not to crush the fruit. The batter will be thick and chunky.
- Spread and bake:
- Spread the batter evenly into your prepared pan and bake for 28 to 32 minutes, until the top is set and a toothpick comes out with moist crumbs. Underbaking slightly keeps them fudgy.
- Cool completely:
- Let the blondies cool fully in the pan before lifting them out by the parchment and cutting into squares. Cutting them warm makes a mess.
Save to Pinterest The first time I brought these to a potluck, someone said they tasted like something youd pay too much for at a bakery. I didnt correct her, just smiled and ate another square. Later that night, I found the recipe card Id written out for her tucked into my coat pocket with a little heart drawn at the bottom. That small gesture made me love these blondies even more.
Storing and Serving
These keep beautifully in an airtight container at room temperature for up to three days, staying soft and chewy the whole time. I sometimes slip a piece of parchment between layers if Im stacking them, though they rarely last long enough to need it. If you want them warm again, a quick ten seconds in the microwave brings back that fresh-from-the-oven feeling.
Variations and Swaps
Ive swapped the raspberries for blackberries and the white chocolate for dark, and it worked perfectly with a more grown-up, less sweet profile. You could also use freeze-dried raspberries if fresh ones are out of season, crushing them slightly for tart pops throughout. Lemon zest in the batter adds brightness that plays beautifully with the white chocolate.
Making Them Extra Special
For a little drama, I sometimes drizzle melted white chocolate over the cooled blondies in thin zigzags, then sprinkle freeze-dried raspberry powder on top. It looks bakery-perfect and adds a second hit of berry flavor. You can also press a few extra raspberries gently into the top of the batter before baking so they sit like jewels on the surface.
- Use high-quality white chocolate for the richest flavor, cheap stuff can taste waxy.
- Press parchment firmly into the corners of the pan so the edges bake evenly.
- Let the blondies rest for at least an hour before cutting, patience makes cleaner squares.
Save to Pinterest These blondies have become my go-to when I want something that feels indulgent without the fuss of layer cakes or fiddly decorations. They taste like care, like time well spent, even when theyve only taken forty-five minutes from start to finish.
Recipe FAQs
- → Can frozen raspberries be used in the blondies?
Yes, frozen raspberries work well and can be added directly without thawing to preserve their shape and freshness.
- → How can I prevent the blondies from drying out?
Ensure not to overbake; the blondies should be slightly moist inside. Storing them in an airtight container at room temperature helps retain moisture.
- → What type of white chocolate is best for these blondies?
Use good-quality white chocolate chips or chopped bars for smooth melting and rich flavor.
- → Is it necessary to melt the butter before mixing?
Melting the butter allows it to blend smoothly with sugar and egg, creating a glossy batter that yields a tender crumb.
- → Can I substitute all-purpose flour with a gluten-free alternative?
Gluten-free flours may work but could alter texture; it’s best to use a blend suitable for baking to maintain chewiness.