Save I pulled these blondies out of the oven on a rainy Thursday, mostly because I had raspberries about to turn and half a bar of white chocolate I kept forgetting to use. The smell alone—vanilla, butter, and that faint berry sweetness—made my neighbor knock on my door asking what I was baking. I handed her one still warm, and she stood there in the hallway eating it in silence, which is the highest compliment I've ever received.
I made a double batch for my book club once, thinking I'd have leftovers. They disappeared before we even started discussing the novel, and someone took a photo of the empty pan as evidence. One friend admitted she ate three in a row and regretted nothing. Ever since, I've been the one who brings dessert, and honestly, I wouldn't have it any other way.
Ingredients
- All-purpose flour: The base that holds everything together without making the blondies cakey or dry, just that perfect chewy texture.
- Baking powder: Just enough lift to keep them tender, not so much that they puff up like cake.
- Salt: It sharpens the sweetness and makes the white chocolate taste even more luxurious.
- Unsalted butter: Melted and cooled, it gives you that rich, buttery flavor and keeps the texture dense and fudgy.
- Light brown sugar: Packed tight, it adds moisture and a hint of caramel that white sugar just can't match.
- Egg: Binds everything together and adds richness without making the batter too wet.
- Pure vanilla extract: Two teaspoons might seem like a lot, but it deepens every other flavor in the pan.
- White chocolate chips or chopped white chocolate: Use good quality chocolate because it melts into creamy pockets that make every bite feel indulgent.
- Fresh or frozen raspberries: I've used both, and frozen ones work beautifully as long as you don't thaw them first or they'll bleed too much into the batter.
Instructions
- Prep your pan:
- Line your 8-inch square pan with parchment paper, letting it hang over the edges like little handles. This makes lifting the whole slab out later so much easier, and you won't have to dig blondies out with a spatula.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set it aside and resist the urge to skip this step, it really does help everything distribute evenly.
- Combine butter and sugar:
- In a large bowl, whisk the melted butter and brown sugar together until the mixture looks glossy and thick. It should feel smooth and slightly warm, like liquid caramel.
- Add egg and vanilla:
- Whisk in the egg and vanilla until the batter is silky and homogenous. You'll notice it lighten just a bit in color, which means you're doing it right.
- Fold in dry ingredients:
- Stir the flour mixture into the wet ingredients with a spatula, just until you don't see any more streaks of flour. Overmixing will make them tough, so stop as soon as it comes together.
- Add chocolate and raspberries:
- Gently fold in the white chocolate and raspberries, being careful not to crush the berries. A few will break, and that's fine, it creates little ruby swirls in the batter.
- Spread and bake:
- Spread the batter evenly into your prepared pan and bake at 350°F for 28 to 32 minutes. The top should look set and a toothpick should come out with moist crumbs, not wet batter.
- Cool completely:
- Let the blondies cool in the pan on a wire rack until they're completely cool. They'll firm up as they sit, and cutting them while warm will give you a beautiful mess instead of clean squares.
Save My nephew once asked if these were birthday cake, and when I told him they were blondies, he said they tasted better than any cake he'd ever had. He's eight, so I'm not sure how much weight that carries, but I framed the compliment in my mind anyway. Now every time I make them, I think of his chocolate-smeared grin and the way he asked for seconds before he finished his first piece.
What Makes These Different from Brownies
Blondies skip the cocoa and lean into brown sugar and butter for their flavor, which makes them taste like a chewy chocolate chip cookie in bar form. The white chocolate and raspberries take that butterscotch-like sweetness and add creamy, fruity contrast. If brownies are dark and intense, blondies are golden and mellow, and honestly, I reach for them just as often.
How to Store and Serve Them
I keep mine in an airtight container at room temperature, and they stay soft and chewy for up to three days. If you want to dress them up, drizzle melted white chocolate over the cooled squares or dust them with powdered sugar. I've also served them slightly warm with vanilla ice cream on the side, and that combo turned a casual Tuesday into something worth remembering.
Variations and Swaps You Can Try
I've swapped the raspberries for blueberries and blackberries with great results, and once I used dark chocolate chips instead of white just to see what would happen. It was delicious, but it lost that signature blonde look. You can also add a handful of chopped nuts or a pinch of lemon zest to the batter for extra dimension.
- Try using freeze-dried raspberries for concentrated flavor without added moisture.
- Swap half the white chocolate for milk or dark chocolate if you want more complexity.
- Add a quarter teaspoon of almond extract along with the vanilla for a subtle nutty note.
Save These blondies have become my go-to whenever I need something that feels special without a lot of fuss. They're proof that simple ingredients, handled with care, can turn into something people remember long after the pan is empty.
Recipe FAQs
- → Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries can be added directly without thawing to maintain their shape and prevent excess moisture.
- → How can I prevent the white chocolate from melting completely during baking?
Gently fold white chocolate chunks into the batter and bake at a moderate temperature to keep pieces distinct and slightly melty.
- → What is the best way to store these blondies?
Store in an airtight container at room temperature for up to three days to maintain freshness and texture.
- → Can I substitute the all-purpose flour with gluten-free flour?
Yes, a gluten-free flour blend can be used, but results may vary slightly in texture and rise.
- → Is there a tip to achieve chewy blondies?
Ensure not to overmix the batter and bake until just set to keep a moist and chewy center.