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Chewy Raspberry White Chocolate Blondies

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These chewy raspberry white chocolate blondies combine tart raspberries with creamy white chocolate for a quick, easy, and indulgent homemade dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup + 2 tablespoons (140 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (125 g) fresh or frozen raspberries, gently thawed if frozen
  • 3/4 cup (130 g) white chocolate chunks or chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
  2. Melt the butter gently in a microwave or on the stovetop. Let it cool slightly so it’s warm but not hot.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1-2 minutes.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. The batter should look shiny and thick.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. Fold the dry ingredients into the wet ingredients gently using a spatula. Stop as soon as no dry flour remains to avoid overmixing.
  7. Carefully fold in the raspberries and white chocolate chunks, trying not to break up the berries too much.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 25-30 minutes, rotating the pan halfway through. The blondies are done when edges are golden and pulling away slightly, but the center looks slightly underbaked.
  10. Cool the blondies in the pan on a wire rack for at least 20 minutes before lifting out using the parchment paper. Cut and serve.

Notes

If using frozen raspberries, thaw and drain excess juice to avoid soggy blondies. Avoid overmixing the batter to keep blondies chewy, not cakey. Pull blondies from the oven when the center is slightly underbaked for best texture. Let cool completely before cutting to prevent crumbling. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. White chocolate can be swapped with milk or dark chocolate chunks. Optionally, sprinkle extra white chocolate chunks on top halfway through baking for more flavor.

Nutrition

Keywords: raspberry blondies, white chocolate blondies, chewy blondies, easy dessert, homemade dessert, quick blondies, raspberry dessert

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