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Chewy White Chocolate Raspberry Blondies

A close-up, mouthwatering square of White Chocolate Raspberry Blondies showing the gooey white chocolate and bright red raspberries.
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A recipe for rich, buttery blondies featuring melted white chocolate and tart raspberries, resulting in chewy centers and slightly crisp edges.

Ingredients

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  • 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 salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white chocolate chips or chopped white chocolate
  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the white chocolate chips.
  7. Spread half of the batter evenly into the prepared pan. Scatter the raspberries over the batter layer. If using frozen raspberries, do not thaw them first.
  8. Dollop the remaining batter over the raspberries and gently spread it out to cover as much of the fruit as possible.
  9. Bake for 28 to 35 minutes. The edges should look set and lightly golden, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  10. 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. Cooling fully helps achieve the best chewy texture.

Notes

  • For a richer flavor, brown the butter before measuring and melting it for the recipe.
  • If you prefer a slight tang, substitute half of the white chocolate chips with cream cheese dollops swirled into the top layer before baking.
  • Using room temperature eggs helps the batter emulsify better, leading to a smoother texture.
  • If using frozen raspberries, avoid pressing them down into the batter too much to prevent excessive bleeding of color.

Nutrition

Find it online: https://spoonswirl.com/white-chocolate-raspberry-blondies-recipe/