Description
These Raspberry White Chocolate Blondies are a delightful treat, combining the sweetness of white chocolate with the tartness of fresh raspberries. Perfect for any occasion, these blondies are soft, chewy, and bursting with flavor.
Ingredients
Scale
For the Crust:
- For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Mix-ins:
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- For the Topping:
- 1/4 cup white chocolate chips, melted
- 1/4 cup fresh raspberries
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs and vanilla extract to the butter mixture, whisking until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips and fresh raspberries.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan before removing.
- Once cooled, drizzle with melted white chocolate and top with additional fresh raspberries.
- Cut into squares and serve.
Notes
For best results, use fresh raspberries as frozen ones may release too much moisture. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.