Decadent White Chocolate Blondies (Print)

Chewy blondies bursting with white chocolate and fresh raspberries for a sweet, indulgent bite.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

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

# Directions:

01 - Preheat oven to 350°F and 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 blended.
03 - In a large bowl, whisk melted butter and brown sugar until glossy. Add egg and vanilla extract, whisking until smooth.
04 - Add dry ingredients to wet mixture and stir gently until just combined, taking care not to overmix.
05 - Carefully fold in white chocolate and raspberries using a spatula to evenly distribute without breaking berries.
06 - Spread batter evenly into the prepared baking pan, smoothing the surface.
07 - Bake for 28 to 32 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow to cool completely in the pan before lifting out using parchment overhang and cutting into 12 squares.

# Expert Advice:

01 -
  • They come together in one bowl with no mixer, no fuss, and barely any cleanup.
  • The white chocolate melts into puddles while the raspberries add these tart little pockets that keep each bite interesting.
  • They taste expensive but use simple pantry staples you probably already have.
  • Theyre just as good slightly underbaked and gooey as they are fully set.
02 -
  • Do not overbake these, they'll keep cooking in the pan after you pull them out and dry blondies are a tragedy.
  • If using frozen raspberries, add them straight from the freezer so they don't bleed too much into the batter before baking.
  • Let the melted butter cool for a few minutes or it'll start cooking the egg when you whisk it in.
03 -
  • Use a scale if you have one, especially for the flour, it makes a real difference in texture.
  • Press a few extra raspberries and white chocolate chunks on top of the batter before baking so they look as good as they taste.
  • If your brown sugar is hard, microwave it for a few seconds with a damp paper towel on top to soften it up.
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