Decadent White Chocolate Blondies (Print Version)

Chewy blondies bursting with white chocolate and fresh raspberries, ideal for a luxurious dessert or snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries (or frozen, unthawed)

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until glossy and combined. Add the egg and vanilla extract, whisking until smooth.
04 - Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Gently fold the white chocolate chips and raspberries into the batter using a spatula.
06 - Spread the batter evenly into the prepared pan and bake for 28 to 32 minutes, or until the top is set and a toothpick inserted comes out with a few moist crumbs.
07 - Allow the blondies to cool completely in the pan before lifting out with the parchment paper and cutting into 12 squares.

# Expert Tips:

01 -
  • They come together in one bowl with no mixer, just a whisk and a little elbow grease.
  • The tartness of the raspberries cuts through the sweetness perfectly, so they never feel cloying.
  • They're fancy enough for guests but easy enough to throw together on a weeknight.
02 -
  • Let the melted butter cool for a few minutes before adding it to the sugar, or it'll cook the egg and you'll end up with scrambled bits in your batter.
  • If you use frozen raspberries, do not thaw them first—just toss them in straight from the freezer or they'll turn the batter pink and bleed everywhere.
  • A toothpick with a few moist crumbs is your friend here, a clean toothpick means you've gone too far and they'll be dry.
03 -
  • Brown the butter before mixing it with the sugar for a nutty, caramelized depth that takes these to another level.
  • Press a few extra raspberries and white chocolate chunks on top of the batter before baking so they look bakery-perfect when they come out of the oven.
  • Line your pan in both directions with parchment for foolproof removal, and use metal pans instead of glass for more even baking.
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