Decadent White Chocolate Blondies (Printable)

Chewy blondies featuring luscious white chocolate and fresh raspberries, a perfect sweet treat for any occasion.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries, or frozen unthawed

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted unsalted butter and packed light brown sugar until smooth and glossy. Add the large egg and vanilla extract, whisking until fully incorporated.
04 - Fold the dry ingredients gently into the wet mixture until just combined, avoiding overmixing.
05 - Carefully fold in white chocolate chips and fresh or frozen raspberries with a spatula.
06 - Spread batter evenly into the prepared baking pan.
07 - Bake for 28 to 32 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs; avoid overbaking.
08 - Allow the blondies to cool completely in the pan before lifting out using the parchment overhang and slicing into 12 squares.

# Expert Advice:

01 -
  • They come together in one bowl with no mixer, which means less cleanup and more time enjoying them.
  • The white chocolate melts into puddles of sweetness while the raspberries burst into jammy pockets that balance the richness perfectly.
  • Theyre fancy enough to serve at a dinner party but easy enough to make on a weeknight when you just need something sweet.
02 -
  • Do not thaw frozen raspberries before folding them in, or they'll turn the batter pink and make it too wet.
  • Stop mixing the batter as soon as the flour disappears, overmixing leads to tough, dense blondies instead of chewy ones.
  • Let them cool completely before cutting, I know it's hard, but warm blondies will fall apart and you'll lose those perfect edges.
03 -
  • Use parchment paper with long overhangs so you can lift the entire slab out in one piece and cut clean squares on a cutting board.
  • Don't overbake them, they'll firm up as they cool, and pulling them out when they still look slightly underdone in the center gives you that perfect fudgy texture.
  • If your raspberries are tart, toss them with a teaspoon of sugar before folding them in to balance the flavor.
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