Raspberry White Chocolate Blondies
These raspberry white chocolate blondies are chewy, perfectly sweet, and completely impressive. Imagine a bite of a soft and gooey blondie bursting with juicy raspberries and pockets of melted white chocolate. Whether you are a fruit fanatic or a chocolate lover, you'll love this dessert!
Servings: 9 servings
Calories: 297kcal
Prep 5 minutes
Cooking 25 minutes
Total Time 30 minutes
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Ingredients
- ⅔ cup sugar
- ½ cup butter (melted)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup raspberries (fresh or frozen)
- ⅔ cup white chocolate chips (or a chopped white chocolate bar)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish, or line it with parchment paper that slightly hangs over the sides (for easy removal).
- In a large mixing bowl, whisk together ⅔ cup sugar and the melted ½ cup butter until well combined. Then, add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ⅛ teaspoon salt. Then, gently toss ¾ cup raspberries into the mixture.
- Pour the raspberry and flour mixture into the wet ingredients and gently fold them together. When it is almost combined, add ⅔ cup white chocolate chips and finish folding everything together.
- Pour the batter into the prepared 8x8 baking dish and bake in the oven at 350°F (175°C) for 25-35 minutes, or until the edges are golden.
- Let the blondies cool before removing them from the pan (if desired) and optionally drizzle with extra melted white chocolate before slicing and serving.
Notes
- A 9x9 baking dish will make these blondies too thin, but you can double the recipe and make them in a 9x13 baking dish. The baking time may change, but I would still start checking them for doneness around 25 minutes.
- You can use fresh or frozen raspberries for these blondies. If using frozen, don't thaw them out first.
- These blondies have a chewy fudgy consistency. Make sure you only mix the batter until everything is combined, as overmixing will incorporate too much air and give them a cake-like texture.
- To prevent your fresh raspberries from squishing while you are folding them into the batter, you can slightly freeze them beforehand.
- You can add some chopped almonds or pecans for some added crunch.
- A drizzle of melted white chocolate is optional, but completely delicious!
- To store: Keep your blondies stored in an airtight container for up to 5 days or in the fridge for up to 1 week.
- To freeze: You can freeze the whole batch of blondies are portion them into individual bars first. Just wrap them tightly in plastic wrap and then place them into a freezer-safe storage bag. This way, they can be frozen for up to 2 months.
Nutrition
Calories: 297kcal (15%) | Carbohydrates: 37g (12%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg (17%) | Sodium: 134mg (6%) | Potassium: 106mg (3%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 352IU (7%) | Vitamin C: 3mg (4%) | Calcium: 48mg (5%) | Iron: 1mg (6%)
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