These White Chocolate Raspberry Blondies are fudgy and chewy and so easy to make! They are bursting of fresh raspberries and sweet white chocolate chips. They come together in under 30 mins plus you only need a hand whisk and a spatula to make these, making them the perfect summer treat!
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Why you will love these White Chocolate Raspberry blondies
These white chocolate raspberry blondies are a perfect treat for spring and summer seasons. They are not only delicious but also provide a refreshing taste that will leave you wanting more.
I love the the flavour combination of raspberry and white chocolate, the sweetness of the white chocolate pairs perfectly with the tartness of the fresh raspberries
They come together in no time and can be made without a mixer!
For more spring and summer recipes try my lemon blueberry cookies, Lemon Blueberry Cheesecake Crumb Bars or strawberry and cream layer cake
Ingredient Notes
- Unsalted butter – I like to use unsalted European butter. You can use salted butter instead however be sure to omit the salt to in the dry ingredients.
- Eggs- Use large eggs at room temperature for even mixing
- Raspberries: I recommend using fresh raspberries as they have extra flavor and more intense in color. You could use frozen or even freeze dried raspberries in case fresh raspberries are not available.
- Light Brown sugar: Light or dark brown sugar both work well, adding a caramel-like flavor to the blondies.
- White Chocolate Chips: Opt for high-quality white chocolate chips or chop a white chocolate bar into chunks for the best results. My favorite white chocolate chips are these are these!
- Flour: All-purpose flour serves as the base for the batter.
- Vanilla Extract: Pure vanilla extract enhances the flavor of the blondies.
- Baking Soda: A touch of baking powder helps the blondies rise and become soft and chewy.
Step by Step Instructions
Here is how to make and bake these white chocolate and raspberry blondies. A hand mixer or stand mixer with the paddle attachment is recommended to mix the batter, but isn’t necessary. Grease and line a 8*8 inch square baking pan with parchment paper.
Step 1: Mix the dry ingredients together. Make sure to sift the flour to prevent all-purpose flour lumps getting into the dough in a medium bowl. Next, add in the baking soda and salt.
Step 2: Beat the melted butter and brown sugar. Beat melted butter and brown sugars on high speed for 2-3 minutes in a large bowl using a hand mixer or in the bowl of your stand mixer until well combined.
Step 3: Beat in the egg and vanilla extract. Add the egg and beat for 2-3 mins until . Beat in the lemon juice.
Step 4:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture, white chocolate chips and fresh raspberries until just combined.Make sure not to over work the batter otherwise the raspberries will bleed out too much.
Step 5: Pour the batter into the pan.Pour the blondie batter into the prepared 8*8 square baking pan and smooth the top using an offset spatula or the back of a spoon.
Step 6: Bake the blondies. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Allow the blondies to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.Enjoy!
Tips & Tricks
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to achieve a smooth batter.
- Gentle Folding: When folding in the raspberries and white chocolate, do so gently to avoid breaking the raspberries apart.
- Chill Before Cutting: Allow the blondies to cool completely before cutting them into squares. Chilling them for a bit in the fridge can make cutting easier.
- Don’t Overbake: Keep an eye on the blondies as they bake. They should be set around the edges but still slightly soft in the center when done.
FAQ’s
Yes, you can substitute raspberries with other fruits like blueberries or chopped strawberries.
While the flavor profile will be different, you can certainly experiment with dark chocolate if you prefer. Adjust the quantity to your taste
Absolutely! You can use frozen or even freeze dried raspberries in place of fresh.If using frozen raspberries, no need to thaw them before adding to the batter.
Storage & freezing
Store these white chocolate raspberry blondies in an airtight container for 3-4 days at room temperature.
FREEZING
Freeze the baked raspberry white chocolate bars in an airtight container up to 30 days. Thaw for 1 hour on the counter or overnight in the refrigerator.
White Chocolate Raspberry Blondies
Equipment
- 8*8 square pan
- large mixing bowl
Ingredients
- ½ cup unsalted butter
- 1 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 1 large egg
- ¾ cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries
- ¾ cup white chocolate chips
- ½ tsp salt
Instructions
- Preheat oven to 350 F/180C and butter and line with parchment an 8 inch square baking pan.
- In a small saucepan, melt the butter. Remove from heat and let cool to room temperature.
- In a bowl, whisk together the flour, salt and baking soda.
- In a large bowl, whisk together the brown sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract
- Gently fold in the raspberries and white chocolate chips into the blondie batter.
- Pour the batter into the prepared pan, smooth the top.
- Bake for about 25 – 30 mins, or until the top of the bars are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and place on a wire rack. Cool completely before cutting into pieces.
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