Raspberry and White Chocolate Blondies
If you haven’t had a blondie before, you’ve been missing out.
Blondies are deliciously rich and chewy, like brownies, but minus the chocolate. Instead, in these, vanilla and caramelized flavors take the spotlight.
These soft, chewy, raspberry and white chocolate blondies are the perfect blend of sweet and tangy. Plus, they’re ridiculously easy to make.
What You’ll Need
All purpose flour: When measuring out flour, I like to “fluff” it by scooping it with my measuring cup, then gently, pouring it back in the bag a few times before I finally scoop and level it. This helps ensure that your measurements are consistent since flour can settle and get packed down.
Baking powder: Baking powder helps the blondies rise, giving them just a little lift.
Salt: I used table salt in this recipe because it’s what I usually have on hand.
Butter: I almost always use salted butter, but you could also substitute unsalted in this recipe. If you do this, you may just want to make your salt measurement into a heaping quarter teaspoon.
Brown sugar: The brown sugar in this recipe gives the blondies the most deliciously caramelized flavor.
Egg: Make sure to beat the egg lightly before adding to the rest of the ingredients. This can help prevent over-mixing the batter.
Vanilla: A generous tablespoon measurement, because who really ever only puts a teaspoon of vanilla in a recipe anyway?
White chocolate chips: I recommend using high quality chocolate chips in this recipe, like Ghirardelli. I feel like especially with white chocolate chips, the quality makes a huge difference in the end result.
Freeze dried raspberries: These add the perfect tartness to offset the sweetness coming from the brown sugar and the chocolate chips. I found my freeze dried raspberries at Target.
How to Make
- Mix the dry ingredients.
- Whisk the melted butter and brown sugar together.
- Add the egg and vanilla.
- Combine the wet and dry ingredients.
- Fold in the white chocolate and raspberries.
- Bake for 25-28 minutes.
- Cool, cut, and enjoy!
Notes & Tips
- For best results, bake these blondies in a metal pan.
- Feel free to swap out different types of freeze-dried fruit if you can’t find raspberries. Strawberries would be delicious, too!
- When it comes to the freeze dried raspberries, if you’re wondering whether you can use fresh instead, my suggestion would be to not use fresh raspberries as this could result in mushy, soggy blondies.
- Use a high quality brand of white chocolate chips, like Ghirardelli. These usually tend to have a better texture and taste compared with generic or store brand chips.
Storage
- These white chocolate and raspberry blondies are best eaten within 3-4 days. Store them in an airtight container at room temperature.
- You can also store your blondies in the freezer for up to 3 months.
Raspberry and White Chocolate Blondies
Ingredients
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp table salt
- ½ cup butter (1 stick)
- 1 cup light brown sugar packed
- 1 large egg lightly beaten
- 1 tbsp vanilla extract
- ½ cup quality white chocolate chips additional for drizzle (optional)
- One 1.25 oz pkg freeze dried raspberries (about 1 ¼ cups)
Instructions
- Preheat the oven to 350˚F.
- Line an 8×8 aluminum baking pan with a layer of parchment paper.
- In a small bowl, mix the flour, baking powder, and salt.
- In a large bowl, melt the butter by heating in the microwave. Add the brown sugar and whisk until combined, about 30 seconds.
- Add the egg and vanilla and mix until combined, about 30 seconds.
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not over mix.
- Add the chocolate chips and mix until evenly distributed. Then, gently stir in the freeze-dried raspberries.
- Pour mixture into the lined baking pan and smooth out in an even layer.
- Place in the oven and let bake for 25-28 minutes or until shiny on top and lightly browned around the edges.
- Let cool completely before cutting into nine even squares.
- Optional: Drizzle melted white chocolate over blondies once cooled.
