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 golden pockets, and the raspberries burst into little jammy surprises. My sister grabbed two before they'd even cooled. Now they're my go-to when I want to impress without spending hours in the kitchen.
The first time I made these for a potluck, someone asked if I'd ordered them from a bakery. I laughed because I'd been rushing and forgot to drizzle the white chocolate on top. They still disappeared in minutes. That's when I realized a good blondie doesn't need fuss, just the right balance of chew and flavor.
Ingredients
- All-purpose flour: The backbone of the blondie, giving it structure without making it cakey—measure it correctly or you'll end up with dry squares.
- Baking powder: Just enough lift to keep them tender, not so much that they puff up like cake.
- Salt: Don't skip it—it sharpens the sweetness and makes the white chocolate sing.
- Unsalted butter: Melted and cooled so it blends smoothly without scrambling the egg, adding richness and that golden edge.
- Light brown sugar: Packed tight, it brings moisture and a hint of molasses that keeps these chewy for days.
- Egg: One large egg binds everything together and gives the blondies their fudgy center.
- Vanilla extract: Pure vanilla, not imitation—it deepens the flavor and makes your kitchen smell like a bakery.
- White chocolate: Use good quality chips or chop a bar yourself, the cheap stuff can turn grainy when it melts.
- Raspberries: Fresh or frozen, they add pops of tartness that cut through the richness—don't thaw frozen ones or they'll bleed too much.
Instructions
- Prep your pan:
- Preheat the oven to 350°F and line an 8-inch square pan with parchment, letting it hang over the edges like little handles. This makes lifting the blondies out a breeze once they've cooled.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until there are no lumps. Set it aside while you work on the wet ingredients.
- Combine butter and sugar:
- In a large bowl, whisk the melted butter and brown sugar until it's glossy and smooth, like wet sand. Add the egg and vanilla, whisking until everything is silky and unified.
- Fold in the flour:
- Stir the dry mixture into the wet just until you can't see any streaks of flour—overmixing makes them tough. The batter will be thick and sticky, almost like cookie dough.
- Add the good stuff:
- Gently fold in the white chocolate and raspberries with a spatula, being careful not to crush the berries. Spread the batter evenly into the prepared pan, smoothing the top with the back of the spatula.
- Bake to perfection:
- Bake for 28 to 32 minutes, until the top is set and a toothpick comes out with a few moist crumbs clinging to it. Don't overbake or they'll lose that fudgy center—err on the side of underdone.
- Cool completely:
- Let them cool in the pan on a wire rack until they're room temperature, then lift out using the parchment overhang and cut into squares. Patience is hard, but warm blondies crumble when you try to slice them.
Pin It I once brought these to a friend's birthday and watched her close her eyes after the first bite, raspberry juice on her lips and a smile spreading wide. She told me later that she hid the last two in the back of her fridge so her roommate wouldn't find them. That's the kind of loyalty a good blondie inspires.
Storing and Serving
Keep these in an airtight container at room temperature for up to three days, though they rarely last that long in my house. If you want to get fancy, warm them for ten seconds in the microwave and serve with a scoop of vanilla ice cream. The white chocolate gets melty again and the raspberries soften into little pockets of jam.
Making Them Your Own
Swap the raspberries for blackberries or blueberries if that's what you have, or mix in chopped pistachios for a little crunch. I've even stirred in a handful of dried cranberries when fresh berries weren't in season, and it worked beautifully. The base is forgiving, so play around and see what makes your mouth happy.
What to Watch For
The edges will pull away from the pan slightly and turn golden when they're done, and the center should look just set, not jiggly. If you press gently on the top, it should spring back slowly. Trust your instincts and remember that they'll firm up as they cool, so resist the urge to bake them into submission.
- Use parchment paper with overhang so you can lift the whole slab out cleanly.
- Don't skip the cooling time, warm blondies fall apart when you try to cut them.
- If you drizzle melted white chocolate on top, let it set before slicing or you'll have a sticky mess.
Pin It These blondies have a way of turning an ordinary afternoon into something a little more special. Bake them once and I promise they'll become part of your rotation.
Recipe FAQs
- → Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries can be incorporated directly without thawing to maintain their shape and prevent excess moisture.
- → What type of chocolate works best for these blondies?
White chocolate chips or chopped high-quality white chocolate provide a creamy, sweet contrast to the tart raspberries.
- → How can I tell when the blondies are done baking?
The top should be set and golden, and a toothpick inserted into the center will come out with a few moist crumbs.
- → Is there a recommended pan size for baking?
An 8-inch square baking pan lined with parchment paper ensures even baking and easy removal.
- → Can these blondies be stored, and for how long?
Store in an airtight container at room temperature for up to three days to maintain freshness and texture.