White Chocolate And Raspberry Blondies
These white chocolate and raspberry blondies are chewy, gooey, buttery and perfectly decadent. The combined flavor of white chocolate with raspberry with the fudgy texture of a brownie makes the perfect treat that only takes 7 simple ingredients to make! Indulgent & delicious, this is the ultimate blondie recipe!
Servings: 16 blondies
Calories: 196kcal
Ingredients
- 1 cup brown sugar
- ½ cup melted butter
- 1 egg room temperature
- 2 tsp vanilla extract
- 1¼ cup all-purpose flour
- ½ cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line an 8x8 inch square baking dish with parchment paper, set aside.
- Mix the brown sugar and melted butter together in a mixing bowl.
- Add the egg and vanilla extract, whisk until well combined.
- Mix in the flour, do not over mix the batter.
- Gently fold white chocolate chips and raspberries through the batter.
- Spread the batter into the prepared cake tin.
- Bake in the oven for 20-25 minutes or until an inserted skewer comes out with a few crumbs.
- Allow the blondies to cool completely before cutting into 16 squares.
- Store blondies in an airtight container in the fridge for up to 3 days.
Notes
- Blondies can be frozen for up to 2 months.
- Allow the melted butter to come to room temperature before adding the egg otherwise it will start to cook the egg if the butter is too hot.
- Fresh or frozen berries can be used. If using frozen do not defrost the berries before using.
- Baking times are based on using a metal cake tin, if using a glass, silicone or ceramic dish you may need to adjust the cooking time by extending it by 5 minutes.
- Blondies will be lovely and fudgy on the inside.
- Allow the egg to come to room temperature to help it emulsify and mix well with all of the ingredients, ensuring the perfect blondie!
- Do not over cook otherwise the blondies will be dry and crumbly. It’s best to cook them until there’s still some crumbs on an inserted skewer.
- Due to all ovens cooking differently it’s a good idea to test if the blondies are ready around the 18 minute mark and then adjust the cooking time to suit.
- Do not over mix the batter as this will result in a tough blondie.
- Lining the cake tin with baking paper helps to stop the blondie from sticking to the tin.
- Substitute gluten-free flour to make these blondies gluten-free.
Nutrition
Serving: 1blondie | Calories: 196kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 76mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g