Raspberry White Chocolate Blondies

5 from 3 votes

Raspberry White Chocolate Blondies

Super chewy raspberry blondies loaded up with chocolate chips! These blondies are made in just 1 bowl and you only need 9 simple ingredients to make them. They're super fudgy and gooey.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: blondies

Calories: 220kcal

Author: Ella Gilbert

Equipment

1 8x8 inch baking pan

Ingredients

1 stick unsalted butter melted and cooled slightly
1 ¼ cup light brown sugar packed
¼ cup granulated sugar
2 large eggs room temperature
1 tablespoon vanilla extract
1 ¼ cup all purpose flour
1 teaspoon kosher salt
¾ cup raspberries
¾ cup chocolate chips

Metric - US Customary

Instructions

Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 baking pan, set aside. Make sure the parchment paper is overhanging, that'll make it easier to get the blondies out once cool.
In a mixing bowl, whisk together the cooled melted butter, granulated sugar and light brown sugar. It's going to be kind of sandy and thick right now, that's normal!
1 stick unsalted butter, 1 ¼ cup light brown sugar, ¼ cup granulated sugar
Add in your eggs and vanilla extract. Whisk once more until smooth.
2 large eggs, 1 tablespoon vanilla extract
Pour in the flour and salt. Use a rubber spatula to fold everything together until there are no more streaks of flour.
1 ¼ cup all purpose flour, 1 teaspoon kosher salt
Add in your raspberries and white chocolate chips (though keep a small handful of both raspberries and chocolate chips to the side), folding gently so the raspberries don't break apart.
¾ cup raspberries, ¾ cup chocolate chips
Pour the blondie batter into your prepared pan. Use the rubber spatula to even out the top. Sprinkle over the reserved white chocolate chips and raspberries. Bake for 28-35 minutes, they should be a golden brown, and set. Allow them to cool completely before slicing into squares.

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter in my recipes. Melt the butter and let it cool before baking.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal salt and not Morton Kosher salt which is much saltier!

Chocolate: swap out white chocolate for a chopped-up chocolate bar, mini chocolate chips or semisweet chocolate.

Raspberries: You can use fresh or frozen raspberries. If you're using frozen, don't let them thaw before baking.

Storage: Keep in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. You can tightly wrap the blondies in plastic wrap and freeze for up to 3 months.

Nutrition