Raspberry White Chocolate Blondies
These Raspberry White Chocolate Blondies are bursting with raspberries and the creamy sweetness of white chocolate chips.
Like brownies, blondies are easier to whip up than a batch of chocolate chip cookies. Just mix everything up (you can even use 1 bowl), and dump it in a baking pan.
Why You Should Make This Recipe
Raspberry White Chocolate Blondies are an easy, quick, and super delicious way to enjoy blondies!
You will love making this recipe for special occasions such as Valentine’s Day, birthdays, and Christmas, or as a summer sweet treat during the raspberry season.
Or enjoy them just because!
Ingredients
- unsalted butter, melted
- light brown sugar, packed
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- kosher salt
- white chocolate chips or chunks
- 1 cup frozen raspberries
Step – By Step Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake
Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
If using a 9×13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
More About Checking For Doneness
To check the doneness of blondies using a toothpick, follow these steps:
- Insert Toothpick: Insert a clean toothpick into the center of the blondies. Aim for the center or a spot that seems representative of the overall doneness.
- Observe Moisture: Pull out the toothpick and observe its condition. If it comes out with a few moist crumbs clinging to it, it indicates that the blondies are done.
- No Wet Batter: Ensure that there is no wet batter sticking to the toothpick. If there are only moist crumbs, it suggests that the blondies are properly baked.
- Repeat if Necessary: If the toothpick comes out with any wet batter stuck to it, continue baking for a few more minutes, and then repeat the toothpick test until you get the desired result.
Remember that overbaking can result in dry blondies, so it’s crucial to find the right balance where the toothpick comes out with moist crumbs but not wet batter. This method helps ensure that the blondies are fully baked while maintaining a soft and chewy texture.
Variations
I love a recipe that can be made into numerous variations depending on my mood and tastes!
Raspberry Blondies: Make these Raspberry White Chocolate Blondies raspberry blondies by omitting the white chocolate chips. Make them extra raspberry by swirling in raspberry jam just before baking.
Lemon White Chocolate: Omit the raspberries, add 1 tbsp lemon zest directly into the batter, and swap the vanilla extract for lemon juice.
Chocolate Chip Blondies: For the add-ins, use chocolate chunks or chips.
Raspberry Chocolate: Omit the white chocolate chips and use dark or semi-sweet chocolate chips for a chocolate raspberry blondies experience.
FAQ (Ask a Dietitian!)
What is the difference between a blondie and a brownie?
Blondies are basically brownies but instead of using cocoa powder or chocolate, the recipe uses brown sugar and vanilla to create a sweet and decadent dessert bar.
Can I use fresh raspberries?
Yes, fresh raspberries work fine in this recipe, especially during the raspberry season! However, when it is not raspberry season, I prefer to use frozen.
Plus, you don’t have to be as delicate when folding the raspberries into the batter.
Can I use a 9×13-inch pan?
You can use a 9×13 inch baking pan or 9×9 inch depending on how thick you want your blondies, or based on what you have on hand. Just adjust the cooking time accordingly.
- 9×13 inch pan: Bake in the preheated oven for about 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- 9×9 inch pan: Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Enjoy This Dessert Recipe? You Will Love These Desserts!
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Raspberry White Chocolate Blondies
Equipment
- 1 9x9 inch cake or brownie pan
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 rubber spatula
- 1 Set of measuring spoons
- 1 toothpick for checking for doneness
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
Add-ins
- 1 cup white chocolate chips
- 1 cup frozen raspberries
Instructions
Preheat oven
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
- In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
- Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
- Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
- Pour the batter into the prepared baking pan and spread it evenly.
Bake
- Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
- If using a 9x13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
- Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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