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To make these blondies, you need a few key ingredients: - 1 cup unsalted butter, melted - 1 ½ cups packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries (or frozen, thawed) These ingredients create a soft and chewy dessert with a sweet and fruity flavor. The butter adds richness, while the brown sugar gives depth. White chocolate chips provide creamy sweetness, and raspberries add a nice tart contrast. If you don’t have certain ingredients, you can make a few swaps: - Use salted butter instead of unsalted. Just skip the added salt. - Replace brown sugar with white sugar, but the flavor will change. - If you lack eggs, try using unsweetened applesauce or mashed banana. Use ¼ cup for each egg. - For the flour, you can use a gluten-free blend if needed. These substitutes still work well to create tasty blondies while keeping the recipe simple. When you pick raspberries, look for these signs: - Choose berries that are plump and firm. - Check for bright color; dark berries may be overripe. - Avoid any that are mushy or have mold. Fresh raspberries add the best flavor and texture. If you can’t find fresh ones, frozen raspberries work too. Just make sure to thaw and drain them before mixing. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step helps your blondies bake evenly. Next, take a 9x13 inch baking pan. You can grease it with butter or use parchment paper. Parchment paper makes it easy to lift the blondies out later. In a large mixing bowl, pour in the melted butter. Add the packed brown sugar. Use a whisk to mix them well until smooth. Next, crack in the eggs, one at a time. Mix well after each egg. Add the vanilla extract and stir until it's blended in. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to your wet mix. Stir gently, but don’t overmix. Finally, fold in the white chocolate chips and the fresh raspberries. Be careful not to squish the berries. Now, pour the batter into your prepared pan. Spread it evenly with a spatula. Place the pan in your preheated oven. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean, with just a few crumbs. Once baked, take the pan out and let it cool for about 15 minutes. After that, transfer the blondies to a wire rack. Let them cool completely before cutting them into squares or rectangles. Enjoy! When you mix your batter, do it gently. Overmixing can make the blondies tough. You want a light and fluffy texture. Mix until just combined. This means you can still see a few flour streaks. It helps keep your blondies soft and delicious. To melt white chocolate, use a microwave or a double boiler. If using a microwave, heat in short bursts. Stir often to avoid burning. If it gets too hot, it will clump. Smooth melted chocolate mixes well into the batter. It adds creaminess and sweetness to your blondies. To keep your blondies fresh, store them in an airtight container. You can leave them at room temperature for a few days. If you want to keep them longer, place them in the fridge. For even longer storage, freeze them. Wrap each blondie in plastic wrap before freezing. This way, they stay moist and tasty when you are ready to enjoy them. Pro Tips Use Room Temperature Eggs: Allow your eggs to sit at room temperature for about 30 minutes before using them. This helps them incorporate better into the batter, resulting in a lighter texture. Don't Overmix the Batter: Mix just until the dry ingredients are incorporated. Overmixing can lead to dense blondies, so be gentle when folding in the chocolate and raspberries. Check for Doneness: Use a toothpick to check if your blondies are done. If it comes out with a few moist crumbs, they’re perfect! Overbaking can dry them out. Cool Completely Before Cutting: Let the blondies cool in the pan for at least 15 minutes, then transfer to a wire rack. This ensures they set properly and makes slicing easier. {{image_2}} You can make your blondies even better by adding nuts. I love using chopped walnuts or pecans. They add a nice crunch and rich flavor. Just stir in about 1 cup of your favorite nuts when you fold in the white chocolate chips. This gives a fun texture and enhances the overall taste. While white chocolate is the star, you can switch it up. Dark or milk chocolate chips work great too. Each type gives a unique taste. If you prefer a more intense flavor, use dark chocolate. For a sweeter taste, try milk chocolate. Mix it up and find your favorite! Raspberries are delicious, but you can use other berries. Blueberries, strawberries, or blackberries can work well. Just make sure to keep the amount the same: about 1 cup. Each berry brings its own flavor, making your blondies special. Experiment with different berries to find the perfect match for you! To keep your white chocolate raspberry blondies fresh, store them in an airtight container. This helps retain their moist texture. You can keep them at room temperature for up to three days. If you want to store them longer, the fridge works well too. Just remember to seal them tightly. Freezing blondies is a great option for long-term storage. After they cool completely, cut them into squares. Wrap each piece in plastic wrap and place them in a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you’re ready to enjoy them, just thaw overnight in the fridge. To reheat your blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes or until warmed through. You can also use a microwave. Heat each square for 15-20 seconds for a soft treat. Enjoy them warm, and the white chocolate will melt just right! Yes, you can use frozen raspberries in your blondies. Just thaw them first. Pat them dry to remove excess moisture. This prevents the batter from getting too wet. The flavor remains sweet and fruity, just like fresh raspberries. To check if the blondies are done, look for golden edges. Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. The tops should be set but slightly soft. Remember, they will continue to cook a bit as they cool. Blondies and brownies differ in flavor and ingredients. Blondies use brown sugar and vanilla, while brownies use cocoa powder. This gives blondies a sweet, buttery taste. Brownies have a rich, chocolate flavor. Both are delicious, but they offer different treats! In this post, we explored how to make delicious white chocolate raspberry blondies. I covered key ingredients, tips for mixing, and smart storage ideas. You can customize these blondies with nuts or other berries for fun twists. Remember to avoid overmixing for the best texture. Keep these tips in mind for baking success. With the right ingredients and care, your blondies will be a hit! Enjoy baking and savoring every bite.

White Chocolate Raspberry Blondies

Deliciously sweet blondies with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (or frozen, thawed)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a mixing bowl, combine the melted butter and brown sugar. Whisk together until well blended and smooth.
  • Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  • Fold in the white chocolate chips and gently incorporate the raspberries, taking care not to crush them too much.
  • Pour the batter into the prepared baking pan and spread it evenly with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean (with a few crumbs).
  • Remove from the oven and cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
  • Once cooled, cut into squares or rectangles and serve.

Notes

Dust the top of the blondies with powdered sugar and serve them on a white platter, garnished with a few extra raspberries for a pop of color.
Keyword blondies, dessert, raspberries, white chocolate