These Raspberry White Chocolate Blondies are the perfect marriage of tart and sweet, with bursts of juicy raspberries mingling with creamy white chocolate chunks in every bite. The blondie base is rich and buttery, providing a soft and chewy contrast to the bright raspberries and meltingly smooth chocolate. These indulgent squares are an elegant yet comforting treat, perfect for tea parties, casual desserts, or as a sweet gift for friends. They’re as easy to make as they are delicious, making them a go-to recipe for both novice and seasoned bakers.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chunks or chips
- ¾ cup fresh raspberries
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Combine the dry ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate: Gently fold in the white chocolate chunks or chips.
- Add the raspberries: Carefully fold the raspberries into the batter, being cautious not to crush them too much.
- Bake the blondies: Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.
Tips:
- For an extra decorative touch, drizzle melted white chocolate over the blondies before serving.
- These can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Enjoy the sweet harmony of tart raspberries and luscious white chocolate in every decadent bite!
