White Chocolate Raspberry Blondies

These white chocolate raspberry blondies marry the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating a symphony of taste and texture in every bite. Whether you’re hosting a special occasion or simply craving a treat, these blondies are sure to impress. With their soft, chewy center and golden edges, they are the epitome of decadence. So, preheat your oven, gather your ingredients, and get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

What are blondies?

Blondies are a delectable dessert similar to brownies but without the cocoa. They have a rich, buttery flavor with a soft and chewy texture. Typically made with ingredients like brown sugar, butter, eggs, and flour, blondies offer a versatile canvas for various mix-ins such as chocolate chips, nuts, or in the case of this recipe, raspberries and white chocolate. They’re baked in a pan and sliced into squares, perfect for enjoying as a sweet treat any time of day.

INGREDIENTS YOU WILL NEED:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Leaveners: You will only need baking powder to make this recipe. They will help the blondies batter rise.
• Unsalted Butter: You will need melted butter for making these blondies. It is very important to cool the butter once melted. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Sugars: You will need both granulated and dark or light brown sugar to make these chocolate raspberry blondies. You can use either light or dark brown sugar to make them. You can also swap out brown sugar for granulated sugar however that will make the blondies less moist than they should be. Brown sugar helps to add moisture and texture to your bakes.

• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your blondies batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out. 
• White Chocolate Chips: I highly recommend using good quality baking sweet chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. You can use dark, white or milk chocolate chips to make this recipe, however I highly recommend using white chocolate chips.
• Fresh Raspberries: You will need to add fresh raspberries to the blondie batter and even top the unbaked blondies with a few more, if desired. If you are using frozen raspberries instead, do not thaw them. 

BAKE ALONG WITH ME:

Here are step by step photos and instructions on how to make the best white chocolate raspberry blondies! For the full ingredient list and instructions, scroll to the recipe card at the end of this post.

Step 1: Prepare a 8×8 square pan, greased and lined with parchment paper. Preheat the oven to 350 degrees F. 

Step 2: Sift together the all purpose flour, baking soda, baking powder and salt in a mixing bowl. Toss in the fresh or frozen raspberries and mix until they are fully coated.

Step 3: In a separate bowl, melt the butter. Add the brown sugar and granulated sugar and mix until combined. Add in the eggs and vanilla. Whisk together until fully combined.

Step 4: Add the dry ingredients into the wet ingredients. Mix until evenly combined. A few streaks of flour remaining is okay. 

Step 5: Toss in the white chocolate chips and mix until combined. 

Step 6: Transfer the raspberry and white chocolate blondies batter to the prepared baking pan and bake for 25-30 minutes until done. 

Step 7: Allow raspberry white chocolate blondies to cool for 5 minutes before removing from pan. Allow to cool completely before slicing. Slice them into 9 or 16 pieces as desired. Enjoy!

FAQ

Secrets to Success for this White Chocolate Raspberry Blondies Recipe

Blondies, like homemade easy white chocolate and raspberry brownies, are meant to be soft and gooey on the inside with crisp, chewy edges. They are crazy simple to make and they’re almost impossible to mess up. There are however a few universal truths when it comes to making foolproof blondies that you’ll need to keep in mind!

• Line the pan with parchment. This tip makes your life so much easier when it comes time to cut the blondies. Just pull up on the parchment for an easy release from the pan. Works like a charm every time!
• Use high quality chocolate. Since this recipe calls for so few ingredients, you’ll want to use high quality chocolate for the best flavor. I love Callebaut chocolate chips (not sponsored, just a fan!). Now is not the time to skimp on the good stuff bakers!
• Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your eggs are all room temperature. For best results, take your ingredients out of the fridge the night before you bake these gooey blondies. Cold ingredients do not emulsify well and can lead to a lumpy, bumpy batter that bakes unevenly. By beating together room temperature eggs with the sugar, you’ll create chewy white chocolate & raspberry blondies that are still sturdy enough but also will be light. For best results, leave your ingredients out the night before you bake these blondies.
• Do not over mix. I can’t stress enough on this. You want to keep the stirring at a minimum for these white chocolate blondies to rise perfectly. Stop mixing once the dry ingredients are combined in the batter. A few streaks of flour remaining is okay!
• Do not open the oven door: Keep a close eye on your oven as the blondies bake but don’t be tempted to open the oven door. This will cause the steam to escape as the chewy blondies bake which will prevent the batter from rising nice and high. Keep the oven door closed until the end of the baking cycle when it’s time to test for doneness. 
• Do not over bake: It takes just an extra minute or two in the oven to make blondies to go from soft and tender to dry and crumbly. Not two ovens are the same so it’s important to keep an eye on the muffins as they bake. A toothpick inserted into the center of the blondie should also come out clean or with just a few crumbs remaining. Allow the blondies to cool in the pan for about 5 minutes and then transfer them to a cooling rack. 
• Cool completely. There’s nothing like diving into a pan of warm fudgy blondies fresh from the oven. I say go for it! But if it’s clean cuts and perfectly sliced edges you’re after, wait for the blondies to cool completely before cutting with a clean, sharp knife. Wash the knife under warm water and wipe with a clean towel between each slice. Believe it or not, allowing the blondies to cool will yield a richer, chewier blondie. It’s worth the wait friends!

Last but not the least

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.

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