Chewy Raspberry White Chocolate Blondies
These chewy raspberry white chocolate blondies combine tart fresh raspberries with gooey white chocolate chunks for a quick, easy, and irresistibly delicious dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- Melt the butter in a microwave-safe bowl or on the stove until just melted, then let it cool slightly.
- Whisk together the brown sugar, granulated sugar, and melted butter in a large mixing bowl until smooth and combined.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract until the batter is glossy and smooth.
- In a separate bowl, whisk the flour, baking powder, and salt together to evenly distribute the leavening.
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
- Gently fold in the white chocolate chips, reserving a handful for sprinkling on top.
- Carefully fold in the fresh raspberries, trying not to crush them. If using frozen, thaw and drain well first.
- Pour the batter evenly into the prepared pan and sprinkle the reserved white chocolate chips on top.
- Bake for 25-30 minutes or until the edges are set and golden but the center still looks slightly underbaked. A toothpick inserted should come out with moist crumbs.
- Let the blondies cool completely on a wire rack before cutting to allow them to firm up while keeping gooey pockets intact.
Notes
Do not overmix the batter to keep blondies tender and chewy. Use room temperature eggs for smooth texture. Fresh raspberries are preferred but frozen can be used if thawed and drained well. Avoid overbaking to maintain gooey center. Let blondies cool completely before cutting to prevent crumbling. Tent with foil if edges brown too quickly.
Nutrition
- Serving Size: 1 blondie (1/16th of
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
Keywords: blondies, raspberry blondies, white chocolate blondies, chewy blondies, easy dessert, raspberry dessert, white chocolate dessert, quick dessert