Decadent White Chocolate Blondies (Printer-friendly)

Rich blondies featuring creamy white chocolate chunks and juicy raspberries, ideal for a sweet treat.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled (115 g)
05 - 1 cup light brown sugar, packed (200 g)
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate (175 g)
09 - 1 cup fresh raspberries or frozen, unthawed (120 g)

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter and brown sugar until glossy and combined. Add egg and vanilla extract, whisking until smooth.
04 - Fold dry ingredients into wet mixture until just combined, taking care not to overmix.
05 - Gently fold white chocolate and raspberries into the batter using a spatula.
06 - Spread batter evenly into the prepared pan, ensuring a uniform layer.
07 - Bake for 28 to 32 minutes until the top is set and a toothpick inserted in center comes out with moist crumbs. Avoid overbaking.
08 - Allow blondies to cool completely in the pan before lifting out with parchment overhang and slicing into 12 squares.

# Expert Advice:

01 -
  • The contrast between creamy white chocolate and bright raspberries makes every bite feel balanced and a little luxurious.
  • Its faster than cookies and more impressive than brownies, especially when you need something that looks like effort but isnt.
  • The texture stays soft and chewy for days, which means you can make them ahead without worry.
02 -
  • Do not thaw frozen raspberries or they will bleed too much color and moisture into the batter, turning everything pink and soggy.
  • Let the melted butter cool for a few minutes before adding the egg, or youll end up with scrambled bits instead of smooth batter.
  • Pull the blondies when they still look slightly underdone in the center. They firm up as they cool and overbaking makes them dry.
03 -
  • Weigh your flour if you can, too much makes the blondies dense and cakey instead of fudgy.
  • Use a sharp knife wiped clean between cuts for neat, professional-looking squares.
  • If the raspberries sink to the bottom, toss them lightly in flour before folding them in to help them stay suspended.
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