Save to Pinterest I baked these blondies on a rainy Saturday when I had a basket of raspberries about to turn and half a bag of white chocolate chips in the pantry. The kitchen smelled like butter and vanilla within minutes, and by the time they came out of the oven, golden and speckled with pink, I knew I'd stumbled onto something special. They disappeared faster than anything I'd made in months.
I brought a pan of these to a potluck once, and someone asked if I'd ordered them from a bakery. That might be the highest compliment I've ever received for something so simple to make. Watching people go back for seconds, sometimes thirds, reminded me why I love baking, it's never just about the dessert.
Ingredients
- All-purpose flour: The backbone of the batter, it gives structure without making the blondies cakey, just make sure to spoon and level your measuring cup so they stay tender.
- Baking powder: A small amount lifts the blondies just enough to keep them soft in the center while the edges set beautifully.
- Salt: Balances the sweetness and brings out the flavor of the white chocolate, never skip it even if it seems like a tiny pinch.
- Unsalted butter: Melted and cooled slightly, it creates that signature chewy texture and rich flavor, I always let it sit for a few minutes so it doesn't scramble the egg.
- Light brown sugar: Packed into the cup, it adds moisture and a hint of caramel depth that white sugar just can't match.
- Egg: Binds everything together and gives the blondies their fudgy consistency, room temperature works best but I've used cold eggs straight from the fridge without issue.
- Pure vanilla extract: Two teaspoons might seem like a lot, but it amplifies every other flavor and makes the whole batch smell incredible.
- White chocolate chips: I prefer chopping a bar into chunks because they melt into gooey pockets, but chips are convenient and still delicious.
- Fresh raspberries: They burst while baking and leave tangy streaks throughout, frozen ones work too as long as you don't thaw them first or the batter will turn pink.
Instructions
- Prep the pan:
- Line your baking pan with parchment paper so the overhang acts like handles when you lift the whole slab out later. I learned this trick after spending twenty minutes prying blondies out with a spatula and swearing I'd never skip the paper again.
- Mix the dry ingredients:
- Whisk the flour, baking powder, and salt together in a bowl and set it aside. This step takes thirty seconds but ensures everything is evenly distributed so you don't bite into a salty spot.
- Combine butter and sugar:
- Whisk the melted butter and brown sugar until they look glossy and smooth, like wet sand turning into caramel. It should feel a little warm but not hot enough to cook the egg you're about to add.
- Add egg and vanilla:
- Crack in the egg and pour in the vanilla, then whisk until the mixture is silky and uniform. I always smell the vanilla at this point because it reminds me why I started baking in the first place.
- Fold in the flour:
- Stir the dry ingredients into the wet mixture with a spatula, stopping as soon as you don't see streaks of flour. Overmixing makes them tough, and these deserve to be tender.
- Add chocolate and berries:
- Gently fold in the white chocolate and raspberries, being careful not to crush the berries but knowing a few will break and that's part of the charm. The batter will look crowded and lumpy, which is exactly right.
- Bake until set:
- Spread the batter into the pan and bake for 28 to 32 minutes, checking at 28 because every oven runs differently. A toothpick should come out with a few moist crumbs, not wet batter, and the edges will pull away slightly from the sides.
- Cool completely:
- Let the blondies cool in the pan before you even think about cutting them, or they'll fall apart into a delicious mess. I usually wait an hour, though I've been known to sneak a warm corner piece when no one's looking.
Save to Pinterest My neighbor once told me these reminded her of something her grandmother used to make, and even though the recipe was probably different, I understood what she meant. There's something about the simplicity and the way the flavors feel both familiar and a little fancy that makes them more than just a dessert. They're the kind of thing you bake when you want to make someone feel cared for without saying it out loud.
Storage and Make-Ahead Tips
These keep beautifully in an airtight container at room temperature for up to three days, though they never last that long around here. If you want to make them ahead, you can bake them a day early and store them covered, or freeze the baked blondies for up to a month and thaw them on the counter when you need a quick dessert. I've also frozen the batter in the pan, wrapped tightly, and baked it straight from frozen by adding a few extra minutes to the timer.
Variations and Swaps
I've swapped the raspberries for blackberries, blueberries, and even chopped strawberries with great results, though raspberries have the best tartness to balance the white chocolate. If you're not a white chocolate fan, dark or milk chocolate works too, but you'll lose that creamy sweetness that makes these feel so decadent. A handful of chopped nuts, like pistachios or almonds, adds a nice crunch if you're feeling adventurous.
Serving Suggestions
I love serving these slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream, especially when the white chocolate is still a little melty. They're also perfect on a dessert platter alongside brownies and cookies, or wrapped individually in parchment and tied with twine for a homemade gift. One friend told me she packs them in her kid's lunchbox as a special treat, and I can't think of a better compliment than that.
- Drizzle cooled blondies with melted white chocolate for an extra touch of elegance that takes thirty seconds.
- Dust the tops with powdered sugar right before serving if you want them to look bakery-perfect.
- Cut them into smaller squares for parties so people can sample without committing to a full piece, though most end up going back for more anyway.
Save to Pinterest These blondies have become one of those recipes I make without thinking, the kind I can pull together on a weeknight or dress up for a gathering without changing a thing. I hope they find a place in your kitchen the way they have in mine.
Recipe FAQs
- → Can frozen raspberries be used in the blondies?
Yes, frozen raspberries can be added directly without thawing, preserving their burst of flavor during baking.
- → How do I prevent the blondies from drying out?
Be careful not to overbake; bake until a toothpick shows a few moist crumbs and let the blondies cool completely before slicing.
- → What kind of white chocolate works best?
Use good-quality white chocolate chips or chopped white chocolate blocks for smooth, creamy pockets throughout the blondies.
- → Can these blondies be made vegan?
Traditional ingredients include eggs and butter; substitutions such as vegan butter and flax eggs can be tested for a vegan variation.
- → How should the blondies be stored?
Store them in an airtight container at room temperature for up to three days to maintain freshness and texture.
- → Is there a way to make these blondies more decadent?
Drizzling melted white chocolate over cooled blondies adds extra richness and an elegant finish.