Save to Pinterest I pulled these blondies out of the oven on a rainy Tuesday afternoon, more out of boredom than inspiration. The smell hit me first—buttery, sweet, with that faint tang of raspberries starting to burst. I wasn't expecting much, but when I cut into them the next morning with my coffee, still slightly warm from the toaster oven, I realized I'd stumbled onto something I'd be making on repeat.
I brought a batch to a potluck once, still warm in the pan, wrapped in a towel. My friend Sarah ate three squares standing at the counter and asked if I'd written the recipe down. I hadn't, but I did after that. There's something about watching people go quiet while they chew that makes you want to remember exactly what you did.
Ingredients
- All-purpose flour: The base that holds everything together without making them cakey, just enough structure to stay chewy.
- Baking powder: A small amount gives them a slight lift, but not so much that they lose that dense, fudgy bite.
- Salt: Balances the sweetness and makes the white chocolate taste richer than it actually is.
- Unsalted butter: Melted and cooled so it blends easily, giving that glossy, toffee-like texture when mixed with sugar.
- Light brown sugar: Adds moisture and a subtle molasses warmth that white sugar just can't match.
- Egg: Binds everything and adds richness, but just one so they stay dense instead of fluffy.
- Vanilla extract: Pure vanilla is worth it here, it deepens the whole flavor without shouting.
- White chocolate: Use good quality chips or chop a bar, the better the chocolate, the better the blondie.
- Fresh raspberries: Frozen works too, and you don't even need to thaw them, they'll release their juice as they bake.
Instructions
- Prep your pan:
- Line that 8-inch square pan with parchment, letting the edges hang over like little handles. You'll thank yourself later when you lift the whole slab out in one piece.
- Mix the dry stuff:
- Whisk the flour, baking powder, and salt in a medium bowl and set it aside. This step takes thirty seconds and keeps you from overmixing later.
- Combine butter and sugar:
- Whisk melted butter and brown sugar until it looks glossy and a little thicker, almost like caramel. Add the egg and vanilla, and whisk until it's completely smooth.
- Fold in the flour:
- Stir the dry ingredients into the wet mixture just until you don't see streaks anymore. Stop before you're tempted to keep going, overmixing makes them tough.
- Add the good stuff:
- Gently fold in the white chocolate and raspberries with a spatula, being careful not to crush the berries too much. A few smears of red are fine, they'll bake beautifully.
- Spread and bake:
- Spread the batter evenly into the pan and bake for 28 to 32 minutes. The top should look set and a toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely:
- Let them cool in the pan on a rack before you even think about cutting. They'll firm up as they sit and slice much cleaner when they're fully cool.
Save to Pinterest The first time I made these for my neighbor, she told me they reminded her of something her grandmother used to make, though she couldn't quite place it. I think that's the magic of a good blondie—it feels familiar even when it's new, like comfort you didn't know you were missing.
How to Know When Theyre Done
The edges will pull away slightly from the pan and the center will look set but still a little soft when you gently press it. A toothpick inserted in the middle should come out with a few moist crumbs clinging to it, not clean, not wet. If you see raw batter, give it another 2 minutes. If it comes out totally clean, you've probably gone a minute too long, but they'll still be good.
Storage and Serving Ideas
I keep them in an airtight container on the counter, and they stay soft for up to three days, though they've never lasted that long at my place. They're perfect at room temperature, but if you want to get fancy, warm one up for a few seconds and serve it with a scoop of vanilla ice cream. The contrast between the warm, melty chocolate and cold ice cream is unreal.
Ways to Make Them Your Own
Once you've made them as written, you can start playing around. Swap the raspberries for blueberries or chopped strawberries, or leave the fruit out entirely and go all-in on white chocolate. You could also add a handful of chopped macadamia nuts for crunch, or swirl in a spoonful of raspberry jam before baking for extra fruitiness.
- Drizzle melted white chocolate over the cooled blondies for a bakery look.
- Sprinkle a little flaky sea salt on top right after they come out of the oven.
- Cut them into smaller squares and stack them on a plate for a party, they look impressive without any effort.
Save to Pinterest These blondies don't need much from you, just a little patience while they cool and maybe a glass of cold milk nearby. They'll do the rest.
Recipe Q&A
- → Can I use frozen raspberries in this dessert?
Yes, frozen raspberries can be used directly without thawing to prevent excess moisture in the batter.
- → How do I know when the blondies are perfectly baked?
The top should be set and a toothpick inserted in the center will come out with a few moist crumbs—avoid overbaking for chewiness.
- → Is it possible to drizzle melted white chocolate on top?
Absolutely, drizzling cooled blondies with melted white chocolate adds an extra layer of decadence and visual appeal.
- → What baking pan size is recommended?
Use an 8-inch square baking pan lined with parchment paper to ensure even baking and easy removal.
- → Can I substitute the butter with a different fat?
Unsalted butter offers the best flavor, but melted coconut oil or margarine could be used as alternatives, though results may slightly vary.