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Raspberry White Chocolate Blondies Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these luscious Raspberry White Chocolate Blondies, boasting a perfect balance of sweet white chocolate and tangy raspberries. Soft, buttery, and packed with flavor, this easy-to-follow recipe yields rich blondies that are ideal for snacks, desserts, or sharing with friends and family.

Ingredients

Blondies Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (lightly mashed or whole)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.
  2. Melt Butter: In a large mixing bowl, melt 1/2 cup of unsalted butter using the microwave or stovetop until fully melted and slightly cooled.
  3. Mix Sugars: Add 1 cup of brown sugar and 1/2 cup of granulated sugar to the melted butter. Stir thoroughly until the mixture is smooth and combined.
  4. Add Eggs and Vanilla: Incorporate 2 large eggs and 1 teaspoon of vanilla extract into the butter and sugar mixture. Stir well until the batter is even and smooth.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to distribute the leavening agents and salt evenly.
  6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can toughen the blondies.
  7. Fold in Chocolate and Raspberries: Carefully fold 1 cup of white chocolate chips and 1 cup of fresh raspberries into the batter, ensuring they are evenly distributed without crushing the raspberries too much.
  8. Spread Batter in Pan: Pour the batter into the prepared baking pan and spread it evenly, smoothing the top with a spatula for uniform baking.
  9. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The blondies are done when the edges turn light golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Cool: Remove the pan from the oven and let it cool for about 10 minutes. Then transfer the blondies onto a wire rack to cool completely, which helps them set properly.
  11. Cut and Enjoy: Once cooled, cut the blondies into squares or bars and serve. These treats are delicious whether served warm or at room temperature.

Notes

  • For best results, use fresh raspberries and gently fold them in to prevent the batter from turning pink too much.
  • You can substitute white chocolate chips with chunks for a different texture.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
  • Ensure not to overbake to keep the blondies soft and chewy rather than dry.

Find it online: https://slsrecipes.com/raspberry-white-chocolate-blondies-recipe/