White Chocolate Raspberry Blondies
These raspberry chocolate dessert bars are versatile enough for every occasion. They work beautifully as a Valentine's day dessert, but their festive look and rich flavor also make them an excellent choice for holiday gatherings.
Equipment
- Mixing Bowls
- Whisk or Wooden Spoon
- Measuring cups and spoons
- Rubber spatula
- 8x8-inch baking pan
- Oven
- Cooling Rack
Ingredients
For the Blondie Base:
- 1 cup 2 sticks unsalted butter, melted
- 2 cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Mix-Ins:
- 1 ½ cups white chocolate chips or chunks
- 1 cup fresh or frozen raspberries
Instructions
Step 1: Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Lightly grease the parchment with butter or non-stick spray to ensure your blondies come out cleanly.
- Pro Tip: Using parchment over just greasing the pan prevents the edges from sticking and keeps your blondies perfectly square.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the melted butter and light brown sugar.
- Whisk together until smooth and glossy—no sugar clumps should remain.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Pro Tip: Whisk continuously after adding the eggs to prevent curdling and ensure a silky batter.
Step 3: Combine the Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula.
- Mix just until incorporated; overmixing can make the blondies tough.
Step 4: Add the Chocolate and Raspberries
- Gently fold in the white chocolate chips or chunks until evenly distributed.
- Carefully fold in the raspberries, trying not to break them too much.
- Pro Tip: If using frozen raspberries, add them straight from the freezer to prevent the batter from becoming watery.
Step 5: Bake the Blondies
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–40 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Pro Tip: Don’t overbake! The center should still be slightly soft—it will firm up as it cools.
Step 6: Cool and Slice
- Allow the blondies to cool in the pan for 15–20 minutes.
- Use the parchment overhang to lift them out of the pan and place on a cooling rack.
- Once fully cooled, slice into squares or rectangles.
- Pro Tip: Clean your knife between cuts for perfectly neat slices and to prevent dragging crumbs through the bars.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 320–350 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 28g
- Fiber: 2g
- Sodium: 120mg