White Chocolate and Raspberry Blondies

Side view of a chewy blondie with white chocolate chips and raspberries.

5 from 1 vote

White Chocolate and Raspberry Blondies

White Chocolate and Raspberry Blondies are soft and chewy with the rich taste of white chocolate and the tartness of raspberries. These buttery bars are a perfect addition to parties and special gatherings!

Course Dessert

Cuisine American

Keyword white chocolate and raspberry blondies

Prep Time 15

Cook Time 30

Total Time 45

Servings blondies

Calories 323kcal

Author Sue Ringsdorf

Ingredients

3/4 cup unsalted butter - melted
1 cup brown sugar (220 grams)
1/4 cup granulated sugar (50 grams)
2 large eggs - at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (240 grams)
1/2 teaspoon kosher salt
3/4 cup white chocolate chips
1 cup frozen raspberries

Instructions

Prep. Prep an 8x8 pan with parchment paper. Preheat oven to 350 degrees f.
Combine butter and sugar. In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Use a whisk to mix well.
3/4 cup unsalted butter, 1 cup brown sugar (220 grams), 1/4 cup granulated sugar (50 grams)
Add eggs and vanilla extract. Then add the eggs and vanilla and mix again.
2 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. Then add the flour and salt - and use a spoon to mix again.
2 cups all-purpose flour (240 grams), 1/2 teaspoon kosher salt
Add mix-ins. Gently stir in the white chocolate chips and frozen raspberries.
3/4 cup white chocolate chips, 1 cup frozen raspberries
Add to pan. Add the blondie batter to the pan and use a silicone spatula to spread evenly to all sides of the pan.
Bake. Bake blondies at 350 degrees for 30 minutes or until just barely done in the center and slightly golden brown on top.
Cool. Let blondies cool in the pan for 30 minutes before removing them to a cooling rack.
Serve. Slice blondies into 12 pieces and enjoy. We love these warm with a scoop of Homemade Vanilla Bean Ice Cream!

Notes

It's not necessary to thaw the raspberries before adding to the batter. You can also use fresh raspberries.
Toss the raspberries in a bit of flour before folding them into the batter. This helps to distribute them evenly and prevent sinking.
We like our blondies on the gooey side, but you'll want to make sure they can be neatly sliced. Test them with a toothpick and bake them to your personal preference.

Nutrition