White Chocolate and Raspberry Blondies

Three White Chocolate Raspberry Blondie squares stacked with raspberries around

White Chocolate and Raspberry Blondies

These white chocolate raspberry blondies are extra chewy with a crinkle top! They are made in one bowl and require just 9 simple ingredients. Plus, no mixer needed!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 30

Total Time 45

Servings blondies

Calories 223kcal

Author Gabby

Equipment

Ingredients

¾ cup butter, melted (vegan or regular)
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
½ Tablespoon vanilla extract
¾ teaspoon salt
1¾ cup all-purpose flour
⅔ cup white chocolate chips (regular or dairy free)
¾ cup raspberries (fresh, frozen or freeze dried.) SEE NOTES

US Customary - Metric

Instructions

Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
Add the eggs and vanilla and mix again.
Pour the flour and salt into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the blondies!
Gently fold in the chopped chocolate, then quickly stir in the raspberries.
Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
Bake for 25-35 minutes. The top of the blondies should be crinkly and when you insert a toothpick in the middle the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
Let the blondies cool completely before slicing. Enjoy!

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.

Baking Time: This will vary depending on your oven, as well as your pan.

Raspberries: If using frozen raspberries, don't thaw them first. Add them directly into the batter from frozen.

If using a glass baking dish instead of aluminium, the blondies will take longer to bake.

Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced blondies at room temperature in an airtight container.

To freeze them, wrap the blondies in plastic wrap (tightly) then in tin foil, then place in an airtight freezer bag and freeze for 1-2 months. Let them thaw on the counter.

Nutrition