Decadent White Chocolate Blondies (Printable)

Rich blondies featuring white chocolate chunks and juicy raspberries for an indulgent treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries, or frozen and unthawed

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until glossy. Add egg and vanilla extract, whisking until smooth.
04 - Stir dry ingredients into wet mixture until just combined, taking care not to overmix.
05 - Gently fold white chocolate and raspberries into the batter using a spatula.
06 - Spread batter evenly into prepared pan and bake for 28 to 32 minutes until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
07 - Allow blondies to cool completely in the pan before lifting out and cutting into 12 squares.

# Expert Hints:

01 -
  • They come together in one bowl with no mixer required, which means less cleanup and more time enjoying them warm from the oven.
  • The combination of tart raspberries and creamy white chocolate feels indulgent without being too sweet or heavy.
  • They stay chewy and moist for days, though they rarely last that long in my house.
02 -
  • Do not thaw frozen raspberries or they'll bleed too much color and water into the batter, making it soggy and pink instead of golden.
  • Overbaking turns these from chewy to dry in a matter of minutes, so pull them out when the center still looks slightly underdone because they'll firm up as they cool.
03 -
  • Use a sharp knife wiped clean between cuts to get neat squares instead of crumbly edges that stick to the blade.
  • If your raspberries are especially tart, toss them with a teaspoon of sugar before folding them in to balance the flavor without adding sweetness to the whole batter.
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