Description
Delight in these luscious Raspberry White Chocolate Blondies, featuring a perfect balance of sweet white chocolate and tangy fresh raspberries baked into a soft, buttery blondie base. Easy to make and irresistibly delicious, these blondies are a fantastic treat for dessert or an afternoon snack.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal of the blondies.
- Combine Sugar and Butter: In a mixing bowl, whisk together the granulated sugar and melted unsalted butter until well blended, creating a smooth mixture.
- Add Eggs and Vanilla: Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Avoid overmixing to keep the blondies tender.
- Add White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries carefully to prevent the raspberries from breaking and coloring the batter too much.
- Spread Batter in Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs, indicating doneness.
- Cool: Let the blondies cool in the pan for about 10 minutes to set before transferring them to a wire rack to cool completely.
- Serve: Once cooled, cut into 12 squares and enjoy your delicious Raspberry White Chocolate Blondies.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture.
- For easier removal, line the pan with parchment paper leaving some overhang on the sides.
- Do not overmix the batter to keep the blondies soft and tender.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slightly before serving to enjoy melty white chocolate and soft texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (approx. 60g)
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Raspberry blondies, white chocolate blondies, dessert recipe, fruit and chocolate dessert, easy blondies
