Delish Raspberry White Chocolate Blondies
Chewy, buttery blondies dotted with creamy white chocolate and bright, tangy raspberries. A simple one-bowl bake with soft centers and lightly crisp edges.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine salt
- 1 cup white chocolate chips
- 1.25 cup fresh raspberries pat dry if very wet
- 1 teaspoon lemon zest optional
- 1 tablespoon all-purpose flour for tossing raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and combined.
- Whisk in eggs one at a time, then whisk in vanilla and lemon zest (if using).
- In a separate bowl, whisk flour, baking powder, and salt. Add to the wet ingredients and fold just until a few streaks of flour remain.
- Fold in white chocolate chips. Toss raspberries with 1 tablespoon flour to coat, then gently fold into the batter to minimize bleeding.
- Spread batter evenly in the prepared pan. Smooth the top; add a few extra chips on top if desired.
- Bake 28 to 32 minutes, until the top is set and a toothpick comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan, then lift out using the parchment and cut into 16 squares.
Notes
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days. For longer storage, wrap tightly and freeze for up to 2 months. If using frozen raspberries, do not thaw; fold in from frozen and add 2 to 3 minutes to the bake time. Do not overbake for the chewiest texture.