White Chocolate And Raspberry Blondies
There is no better ingredient pairing than the one in my white chocolate raspberry blondies. I combine brown sugar, white chocolate chips, and fresh raspberries into a chewy, gooey dessert that takes just 30 minutes to make and gives brownies a run for their money. The buttery base gives way to pockets of melted white chocolate and bursts of tart fruit in every bite.
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
- My #1 Secret Tip for this white chocolate and raspberry blondies recipe is to remove them from the oven while the center still has a slight softness. The residual heat will continue to set the blondies as they cool, which keeps them chewy instead of dry. I make sure to watch the edges for a light golden color and use it as a marker for them being ready to come out.
- Use room temperature egg: I allow my egg to sit at room temperature before adding it to the batter. The lower temperature lowers the surface tension and allows the egg to mix into the batter smoothly.
- Do not overmix: Once there are no more traces of flour, I stop mixing. If I mix past this point, I run the risk of my blondies being dense in an undesirable way.
- Do not use frozen raspberries: I only use fresh raspberries, as frozen ones may hold too much moisture and lose their shape when thawed. If they are not available, opt for a different berry instead.
- Line with an overlap: When lining the pans, I make sure the parchment overhangs from the top, which allows me to remove the blondies easily without breakage.
- Cool before cutting: I allow the blondies to cool for at least 30 minutes before cutting. This gives everything a chance to set and results in neater slices.
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