Ultimate Chewy White Chocolate Raspberry Blondies
Make these decadent, chewy white chocolate raspberry blondies from scratch. They are simple to prepare and deliver a perfect balance of sweet white chocolate and tart raspberries.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and smooth.
- Whisk in the eggs one at a time until incorporated. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Gently fold in the white chocolate chips.
- Gently fold in the raspberries. If using frozen raspberries, toss them lightly in one tablespoon of flour before adding them to the batter to help prevent sinking.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter. For chewier blondies, err on the side of underbaking slightly.
- Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.
Notes
- For the chewiest texture, slightly underbake the blondies; they will set up more as they cool.
- If you prefer a less tart flavor, use fewer raspberries or mix them with white chocolate chunks throughout the batter.
- Do not use cake flour; all-purpose flour provides the necessary structure for a good blondie.
- If you want a slight swirl effect, reserve 1/4 cup of white chocolate chips and press them onto the top of the batter before baking.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 30
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 55