January 8, 2024
Review RecipeWhite Chocolate And Raspberry Blondies
Indulge in the perfect blend of sweet white chocolate and juicy raspberries in these chewy white chocolate and raspberry blondies, a delectable dessert that's easy to make.
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Indulge in the delightful flavors of our white chocolate and raspberry blondies. These treats strike a perfect balance between the sweetness of the white chocolate and tart raspberries, creating a crowd-pleasing dessert that’s a breeze to make.
White Chocolate And Raspberry Blondies Ingredients
To make these easy blondies, you’ll need a handful of pantry staples that each do their own job.
Melted butter infuses moisture and a rich, buttery taste, while a blend of light brown and granulated sugars adds sweetness and chewiness.
Complemented by the sweet and creamy white chocolate chips, fresh raspberries introduce a burst of fruity flavor and a vivid pop of color.
Finally, a white chocolate baking bar creates an exquisite drizzle, adding an extra layer of sweetness and elegance to these delightful treats.
You’ll need:
- ½ cup of unsalted butter, melted
- ½ cup of light brown sugar
- ¼ cup of granulated sugar
- 1 large egg, room temperature
- 2 teaspoons of vanilla extract
- 1½ cups of all-purpose flour
- ½ teaspoon of salt
- ½ cup of white chocolate chips
- 1 cup of fresh raspberries
- 2 ounces of white chocolate baking bar, chopped
Substitutions and Additions
WHITE CHOCOLATE CHIPS: If you prefer a darker chocolate flavor, substitute semi-sweet or dark chocolate chips for white chocolate chips in this delicious white chocolate blondie recipe.
RASPBERRIES: Feel free to experiment with other berries like blueberries, strawberries, or blackberries to create different flavor combinations.
VANILLA EXTRACT: Consider using almond extract for a subtle nutty flavor twist.
NUTS: Add chopped nuts like walnuts or pecans for a delightful crunch.
How To Make This White Chocolate And Raspberry Blondies Recipe
Creating these white chocolate raspberry blondies is a simple process. Let’s break down the steps:
STEP ONE: Preheat the oven to 350°F. Line an 8×8 inch metal baking pan with parchment paper and spray with baker’s spray.
Be sure to allow the parchment paper to overhang two of the sides to make it easy to lift the blondies out of the pan once cooled.
STEP TWO: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until fully combined.
STEP THREE: Add the egg and vanilla extract and mix again until the egg has been fully incorporated into the butter mixture.
STEP FOUR: Add all-purpose flour and salt to the wet ingredients. Whisk until the flour has been fully incorporated and the batter is thick and smooth.
STEP FIVE: Fold the white chocolate chips into the batter using a rubber spatula until they are evenly incorporated.
Add the fresh raspberries into the blondie batter and gently fold them in just until they are lightly mixed in.
You do not want to overmix at this point because you want to keep your berries from breaking apart too much.
STEP SIX: Spread the batter into an even layer in the prepared baking pan.
Bake for 25-28 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out with just a few moist crumbs.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your blondies as the suggested baking time approaches.
STEP SEVEN: Allow these blondies to cool completely in the pan before lifting them out of the pan, using the overhanging parchment paper.
Place them onto a cutting board to add the white chocolate drizzle.
STEP EIGHT: To make the white chocolate drizzle, melt the chopped white chocolate bar in a microwave-safe bowl in 30-second intervals, stirring between intervals, until fully melted and smooth.
You can also follow the package instructions for the brand of white chocolate baking bar you are using.
Once melted and smooth, use a spoon to drizzle the melted white chocolate over the top of the blondies in a decorative pattern.
PRO TIP:
You can place your cooled blondies onto a wire rack that is sitting inside a rimmed tray before adding your melted white chocolate drizzle. This will allow any excess melted chocolate to drip onto the underneath sheet pan and not make a mess on your counter.
Once the chocolate firms up, you will need to transfer the blondies to a cutting board before slicing them.
STEP NINE: Allow the white chocolate drizzle to firm up completely before slicing and serving.
PRO TIP:
You can use the overhanging parchment paper to carefully lift the blondies out of the pan in one solid piece. You can then place them onto a cutting board and cut nice, even slices if desired.
How To Serve
There are plenty of ways to enjoy this white chocolate raspberry blondie recipe.
Enjoy a warm blondie with a scoop of vanilla ice cream and a dollop of whipped cream for a decadent dessert.
Pair a square with a cup of hot tea, pumpkin spice latte, or coffee for a delightful afternoon treat.
Create a dessert platter with assorted berries and whipped cream for a fancy presentation.
Blondies are always a winner when they show up on a dessert table. Check out our butterscotch blondies and strawberry lemon blondies.
MORE BLONDIE RECIPES
Storage
Storing your white chocolate and raspberry blondies is a breeze:
MAKE AHEAD: You can prepare the batter in advance and store it in the fridge for up to 24 hours before baking.
IN THE FRIDGE: Once baked, keep the blondies in an airtight container in the fridge for up to four days.
IN THE FREEZER: To freeze, wrap individual portions in plastic wrap, then store them in an airtight container or freezer bag. They’ll last up to three months.
When ready to enjoy, thaw at room temperature.
Why We Love This Recipe
There are plenty of reasons to adore our white chocolate and raspberry blondies:
COMBINATION OF FLAVORS: These delectable brownies are a blend of sweet and tart flavors thanks to the white chocolate and berries.
SOFT AND CHEWY TEXTURE: The chewy texture of these blondie bars offers a satisfying bite.
SUITABLE FOR ANY OCCASION: These irresistible bars are perfect for various occasions and adaptable to different settings.
Our white chocolate and raspberry blondies are a delightful treat that combines the sweet creaminess of white chocolate with the bright, tangy notes of fresh raspberries. Their chewy texture and versatile nature make them perfect for any occasion, whether it’s a casual gathering or a special celebration.
Frequently Asked Questions
Can I use frozen raspberries?
You can use frozen raspberries, but be sure to thaw and pat them dry before adding to the batter.
How do I prevent the raspberries from sinking to the bottom?
To prevent sinking, lightly coat the raspberries with flour before folding them into the batter.
Can I use raspberry extract instead of fresh raspberries?
Raspberry extract can be used, but fresh raspberries provide a natural fruity flavor and texture.
Can I make these blondies without white chocolate chips?
While white chocolate chips add a delightful contrast, you can omit them if you prefer a simpler version.
Can I use this white chocolate blondies recipe to make mini blondie bites?
Adjust the baking time for smaller portions to ensure they are cooked through.
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White Chocolate And Raspberry Blondies
Indulge in the perfect blend of sweet white chocolate and juicy raspberries in these chewy white chocolate and raspberry blondies, a delectable dessert that's easy to make.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup fresh raspberries
- 2 ounces white chocolate baking bar, chopped
Instructions
- Preheat oven to 350°F. Line an 8×8 inch metal baking pan with parchment paper and spray with bakers spray. Be sure to allow the parchment paper to overhang two of the sides to make it easy to lift the blondies out of the pan once cooled.
- In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until fully combined.
- Add the egg and vanilla extract and mix again until the egg has been fully incorporated into the butter mixture.
- Add the all-purpose flour and salt to the wet ingredients. Whisk until the flour has been fully incorporated, and the batter is thick and smooth.
- Fold the white chocolate chips into the batter using a rubber spatula until they are evenly incorporated. Add the fresh raspberries into the blondie batter and gently fold them in just until they are lightly mixed in. You do not want to overmix at this point because you want to keep your berries from breaking apart too much.
- Spread the batter into an even layer in the prepared baking pan. Bake for 25-28 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow these blondies to cool completely in the pan before lifting them out of the pan, using the overhanging parchment paper, and placing them onto a cutting board to add the white chocolate drizzle.
- To make the white chocolate drizzle, you will melt the chopped white chocolate bar in a microwave-safe bowl in 30-second intervals, stirring between intervals, until fully melted and smooth. You can also follow the package instructions for the brand of white chocolate baking bar you are using. Once melted and smooth, use a spoon to drizzle the melted white chocolate over the top of the blondies in a decorative pattern.
- Allow the white chocolate drizzle to firm up completely before slicing and serving.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your blondies as the suggested baking time approaches.
- You can place your cooled blondies onto a wire rack that is sitting inside a rimmed tray before adding your melted white chocolate drizzle. This will allow any excess melted chocolate to drip onto the underneath sheet pan and not make a mess on your counter. Once the chocolate firms up, you will need to transfer the blondies to a cutting board before slicing them.
- You can use the overhanging parchment paper to carefully lift the blondies out of the pan in one solid piece. You can then place them onto a cutting board and cut nice, even slices if desired.
Nutrition
Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 88mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
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