Pin It I baked these blondies on a rainy Saturday when I needed something sweet but didn't want the heaviness of brownies. The white chocolate melted into puddles, and the raspberries turned jammy at the edges. My kitchen smelled like a bakery, and I ate two warm from the pan before I could stop myself.
I brought a batch to a potluck once, still warm in the pan. Someone asked if I'd ordered them from a patisserie. I just smiled and said they took less than an hour. By the end of the night, the pan was scraped clean and I had three people asking for the recipe.
Ingredients
- All-purpose flour: The base that holds everything together without weighing down the chew.
- Baking powder: Just enough lift to keep them tender, not cakey.
- Salt: Balances the sweetness and makes the white chocolate shine.
- Unsalted butter: Melted and cooled so it blends smoothly, adding richness without grease.
- Light brown sugar: Packed tight for moisture and a hint of molasses warmth.
- Egg: Binds the batter and gives it structure.
- Pure vanilla extract: Deepens the flavor and rounds out the sweetness.
- White chocolate chips: Use good quality, they melt into creamy pockets.
- Fresh raspberries: Frozen work too, just don't thaw them or they'll bleed too much.
Instructions
- Prep the pan:
- Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment, letting it hang over the sides so you can lift the whole slab out later.
- Mix the dry:
- Whisk together flour, baking powder, and salt in a medium bowl. Set it aside.
- Combine wet ingredients:
- In a large bowl, whisk melted butter and brown sugar until glossy. Add the egg and vanilla, whisking until smooth and no streaks remain.
- Bring it together:
- Stir the dry ingredients into the wet just until combined. The batter will be thick and a little shaggy, that's perfect.
- Fold in the good stuff:
- Gently fold in white chocolate and raspberries with a spatula. Be gentle so the berries don't break apart too much.
- Bake:
- Spread the batter evenly into the pan and bake for 28 to 32 minutes. The top should be set and a toothpick should come out with moist crumbs, not wet batter.
- Cool completely:
- Let them cool in the pan before lifting out and slicing. They firm up as they cool and slice much cleaner.
Pin It My neighbor once knocked on my door because she could smell these baking through the window. I handed her one on a napkin, still warm, and she closed her eyes and sighed. Sometimes dessert is just an excuse to share something good with someone.
How to Store and Serve
These keep for up to three days in an airtight container at room temperature. I like them best on day two when the flavors have melted together. If you want to get fancy, warm one in the microwave for ten seconds and serve it with vanilla ice cream.
Customizing Your Blondies
You can swap raspberries for blackberries or strawberries, though raspberries have the best tartness. Dark chocolate chips work if you're not a white chocolate fan. I've even added a handful of chopped pistachios for crunch, and it was incredible.
What Makes Them So Chewy
The magic is in the brown sugar and melted butter. Brown sugar holds moisture, and melted butter creates a denser, fudgier texture than creamed butter would. Underbaking just slightly also keeps the center soft and gooey.
- Use parchment paper for easy cleanup and perfect edges.
- Let them cool fully before cutting or they'll fall apart.
- A drizzle of melted white chocolate on top makes them look bakery perfect.
Pin It These blondies are proof that you don't need a long ingredient list or complicated steps to make something unforgettable. Bake them once, and they'll become your go to whenever you need something sweet, simple, and a little bit special.
Recipe FAQ
- → Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries can be added directly without thawing to preserve their shape and prevent excess moisture.
- → How do I prevent blondies from overbaking?
Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs to maintain chewiness.
- → What white chocolate works best for these blondies?
High-quality white chocolate chips or roughly chopped white chocolate bars work well for melting pockets of sweetness throughout.
- → Can the blondies be drizzled with additional chocolate?
Yes, once cooled, drizzle melted white chocolate over the top for extra decadence and visual appeal.
- → How should leftovers be stored?
Store in an airtight container at room temperature for up to three days to keep them fresh and chewy.