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Raspberry and White Chocolate Blondies

A delightful dessert combining tart raspberries and creamy white chocolate, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Butter (melted)
  • 1.5 cups Brown Sugar
  • 0.5 cup Granulated Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
Dry Ingredients
  • 1.25 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
Main Ingredients
  • 1 cup Raspberries (fresh or frozen) Fresh raspberries will enhance flavor.
  • 1 cup White Chocolate Chips Adjust the amount for sweetness preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, combine the melted butter with brown sugar and granulated sugar. Whisk until smooth. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  2. Gently fold in the raspberries and white chocolate chips.
Baking
  1. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
  1. Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Consider serving with whipped cream or vanilla ice cream for extra indulgence.