White Chocolate and Raspberry Blondies

White Chocolate and Raspberry Blondies are gooey bars full of raspberries and chunks of white chocolate. They combine the sweetness of white chocolate and the tartness of raspberries into a delicious bar dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 300kcal

Author Ellie Haley

Ingredients

For White Chocolate and Raspberry Blondies:

2 cups (240 grams) all-purpose flour
1 teaspoon salt
2 sticks (226 grams) unsalted butter melted
1 cup (213 grams) brown sugar
¾ cup (150 grams) granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup (170 grams) white chocolate chopped or chocolate chips
1 cup (120 grams) raspberries fresh or frozen

Instructions

For White Chocolate and Raspberry Blondies:

Preheat the oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and line with parchment paper or foil. Set aside.
In a small bowl combine the flour and salt.
In a medium bowl combine the melted butter and both sugars. Mix until fully combined and smooth.
Add the eggs and vanilla. Mix to combine.
Add the dry ingreidents to the wet ingredients. Mix until just combine.
Fold in the white chocolate and raspberries.
Spread the dough into the prepared pan and press into an even layer. Place in the oven and bake for 25-30 minutes. The top should be crispy and starting to crack, the center should no longer be jiggly.
Remove from the oven and allow the blondies to cool completely before removing from pan.

Notes

The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Press extra white chocolate and raspberries into the top of the blondie batter before baking. This will add more texture, make the blondies more visually appealing, and add flavor.
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your blondie batter. The ingredients will combine much easier.
Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be tough and dry instead of chewy.

Nutrition