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To make white chocolate raspberry blondies, gather these key ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries These ingredients work together to create a rich and sweet treat. The butter adds moisture, while the sugars provide sweetness and depth. The eggs bind everything, and the flour gives structure. White chocolate chips bring creaminess, and fresh raspberries add a tangy burst. If you lack some ingredients, don’t worry. You can swap them easily. - Use coconut oil instead of butter for a dairy-free option. - Light brown sugar can replace dark brown sugar if needed. - Substitute eggs with flaxseed meal mixed with water for a vegan option. - For flour, you can use gluten-free all-purpose flour for a gluten-free treat. - If you don’t have white chocolate chips, try butterscotch chips or dark chocolate. These substitutes keep the blondies delicious, even with changes. You’ll need some handy tools and equipment for this recipe: - A 9x13 inch baking pan - Parchment paper or cooking spray for easy removal - Mixing bowls (one large and one medium) - Whisk for mixing wet and dry ingredients - Rubber spatula for folding in chocolate and raspberries - Cooling rack to cool the blondies after baking Having these tools ready makes the baking process smooth and fun. {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). This step warms the oven for baking. Next, grease a 9x13 inch baking pan or line it with parchment paper. This makes it easy to remove the blondies later. In a large bowl, whisk together 1 cup of melted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix well until smooth. Then, add 2 large eggs, one at a time. Make sure to mix well after adding each egg. Stir in 2 teaspoons of vanilla extract to add flavor. In a second bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually mix the dry ingredients into the wet mixture until just combined. Now, it’s time to fold in the fun part! Gently add 1 cup of white chocolate chips and 1 cup of fresh raspberries to the batter. Be careful not to smash the raspberries. Pour the batter into the prepared pan and spread it evenly. Bake in your preheated oven for 25-30 minutes. Look for a golden top, and check if a toothpick comes out clean or with a few moist crumbs. This means your blondies are done! Once baked, take the pan out of the oven. Let the blondies cool in the pan on a wire rack for about 10-15 minutes. After that, gently lift them out and let them cool completely on the rack. When they are cool, cut them into squares for serving. For a lovely presentation, place the blondies on a decorative plate. Dust them with powdered sugar and add a few fresh raspberries on the side. This makes them look even more delicious! To make the best blondies, follow these easy tips. Use fresh raspberries for a bright flavor. Melt the butter, but do not let it bubble. Mix the sugars well; this helps create a soft texture. When adding eggs, mix one at a time to get a smooth batter. Be careful not to overmix the flour. Stir just until combined for a tender bite. Baking is a science, so small errors matter. Avoid using cold eggs. Room temperature eggs mix better and help the batter rise. Also, do not skip the baking powder; this gives your blondies lift. Make sure your oven is preheated. An unheated oven can lead to uneven baking. Lastly, avoid opening the oven door too soon; this can cause the blondies to sink. You can enhance the flavors in your blondies easily. Add a pinch of sea salt to boost sweetness. For a nutty taste, mix in chopped nuts like walnuts or pecans. If you want more raspberry flavor, add a bit of raspberry jam to the batter. For a fun twist, try mixing in other white chocolate or fruit. A little creativity goes a long way! Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and butter are at room temperature helps create a smoother batter and better texture in your blondies. Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined to avoid tough blondies. A few lumps are perfectly fine. Opt for Fresh Raspberries: Using fresh raspberries instead of frozen will prevent excess moisture from making your blondies too dense. Check for Doneness Early: Begin checking your blondies a few minutes before the recommended baking time to avoid overbaking. They should be slightly golden and a toothpick should come out with moist crumbs. {{image_2}} You can change the flavor of white chocolate raspberry blondies easily. For a nutty twist, add 1 cup of chopped nuts, like pecans or walnuts. You can also switch out raspberries for other fruits. Try blueberries or chopped strawberries for a fresh taste. If you love caramel, swirl some in before baking. It adds a rich layer of flavor. Need a gluten-free option? Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. For a dairy-free version, swap out the butter for coconut oil and use dairy-free chocolate chips. If you're vegan, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This keeps the blondies moist and tasty. Make your blondies look extra special. Serve them on a colorful plate with a sprinkle of powdered sugar on top. Add a few fresh raspberries on the side for color. You can also drizzle melted white chocolate over the blondies for a nice touch. For a fun twist, cut them into fun shapes using cookie cutters. This makes them perfect for parties or gatherings. To keep your white chocolate raspberry blondies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store the container at room temperature for best taste. You can freeze these blondies for later. First, let them cool completely. Then, wrap each piece tightly in plastic wrap. Place them in a freezer bag or container. They can last in the freezer for up to three months. When stored properly, blondies stay fresh for about five days at room temperature. If you put them in the fridge, they last up to a week. Just remember, the longer they sit, the less soft they become. Enjoy them while they are still moist and tasty! Yes, you can use frozen raspberries. They work well in the recipe. Just be aware that frozen raspberries may release more juice. This could make your blondies a bit wetter. To avoid this, let the berries thaw and drain excess liquid. Gently fold them into the batter to keep your blondies from getting too soggy. Check the blondies around the 25-minute mark. The top should look golden and set. Insert a toothpick in the center. It should come out clean or with a few moist crumbs. If it’s wet with batter, bake a few more minutes. Be careful not to overbake, or they will dry out. I enjoy serving these blondies with a scoop of vanilla ice cream. Whipped cream adds a light touch, too. You can also dust them with powdered sugar for a pretty look. Pair them with fresh raspberries to enhance the flavor. A drizzle of chocolate sauce makes it even more special. You learned about the key ingredients and tools needed for perfect blondies. We explored step-by-step instructions, tips to avoid mistakes, and ways to enhance taste and texture. Variations and storage info let you get creative and keep your blondies fresh longer. Baking blondies can be fun and easy. With the right tools and guidance, you can impress friends with your tasty treats!

White Chocolate Raspberry Blondies

Deliciously sweet blondies with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
  • Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in the white chocolate chips and fresh raspberries gently to avoid smashing them.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Allow the blondies to cool in the pan on a wire rack for about 10-15 minutes before lifting them out to cool completely on the rack.
  • Once cooled, cut them into squares for serving.

Notes

Serve the blondies on a decorative plate dusted with powdered sugar and garnish with a few fresh raspberries on the side for a vibrant touch.
Keyword blondies, dessert, raspberries, white chocolate