Raspberry White Chocolate Blondies
Chewy blondies packed with creamy white chocolate and juicy raspberries. A buttery, golden bar that’s sweet, tart, and irresistible.
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Servings:
Ingredients
Main Ingredients
- 8 tbsp unsalted butter, melted and cooled slightly
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 2 eggs large
- 2 tsp vanilla extract
- 1.25 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup white chocolate chips
- 1 tsp cornstarch for tossing raspberries
- 1 cup fresh raspberries pat dry if very juicy
- 2 tbsp white chocolate chips, for topping optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in eggs and vanilla until fully combined and slightly thickened.
- In a separate bowl, stir together flour, baking powder, and salt.
- Fold dry ingredients into the wet mixture just until no dry spots remain.
- Toss raspberries with cornstarch to lightly coat.
- Gently fold in white chocolate chips, then the coated raspberries.
- Spread batter evenly in the pan. Sprinkle extra chips on top if using.
- Bake 28–32 minutes, until edges are set and a tester shows moist crumbs.
- Cool completely in the pan. Lift out, slice into squares, and serve.
Notes
Variation: Swap half the white chips for chopped white chocolate chunks, or add 1/2 tsp lemon zest for brightness. Storage: Keep airtight at room temperature up to 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Raspberry White Chocolate Blondies flavors. All ingredient ratios and instructions are independently developed.