Raspberry and White Chocolate Blondies

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Raspberry and white chocolate blondies offer a delicious twist on the classic blondie. Sweet white chocolate brings creaminess, while bursts of raspberries add brightness. The texture sits perfectly between soft and chewy, giving each bite a mix of gooey richness and pops of tart fruit. Whether you’re searching for an easy dessert to share or a treat to brighten an ordinary afternoon, this recipe strikes that ideal balance of simple and special.

Why Make Raspberry and White Chocolate Blondies?

Few desserts capture both comfort and elegance like a blondie packed with fruit and chocolate. Here’s what makes this recipe special and satisfying:

• Striking contrast:
  The glossy, golden crumb stands out against vivid red raspberries. The blondies look beautiful on any dessert table.

• Effortless preparation:
  You need only one bowl, basic ingredients, and minimal clean-up. No mixer or special equipment is required.

• Versatile dessert:
  Change the flavor with berries, chocolate chunks, or even a swirl of citrus zest. These blondies adapt to what you have on hand.

• Seasonal delight:
  Use juicy summer raspberries or frozen fruit for year-round enjoyment.

• Balanced sweetness:
  The brown sugar and white chocolate make the base sweet but not cloying. Each bite tastes buttery and satisfying, with a clean, tart finish from the berries.

Ingredients and How They Work

Let’s break down what you’ll need, and why each element matters to the final blondie.

A few notes:
– Use good-quality white chocolate with real cocoa butter.
– Coat raspberries in a bit of flour before folding them in to keep them from sinking.
– Frozen raspberries should go straight from freezer to batter to prevent bleeding.

Step-By-Step: Making the Blondies

A smooth process ensures consistent results and a stress-free experience. Here’s how to bring it all together:

1. Prepping the Pan

Line an 8×8-inch baking pan with parchment, leaving an overhang. This helps lift out the bars for neat slicing.

2. Mixing the Base

• In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until silky and cohesive.
• Add eggs and extra yolk one at a time.
• Whisk in vanilla. The result should look thick, light, and glossy.

3. Dry Ingredients

• In a separate bowl, whisk flour, cornstarch, baking powder, and salt to distribute everything evenly.
• Sift into the butter mixture for a smooth batter.

4. Adding Chocolate and Berries

• Lightly toss raspberries and white chocolate in a tablespoon of flour to coat.
• Fold two-thirds of the chocolate and berries gently into the batter with a spatula. Stir just until evenly dispersed. Over-mixing at this stage can cause a tough blondie.

5. Assembling

• Scrape batter into the parchment-lined pan.
• Scatter remaining chocolate and raspberries across the top. Gently press in for an even look.

6. Baking

• Bake at 350°F (175°C) for 25–30 minutes.
• The edges should be set, with a faint golden color; the center should still be slightly soft if gently pressed and a tester inserted should come out with moist crumbs.

7. Cooling and Slicing

• Let blondies cool fully in the pan on a wire rack—this helps set the shape and prevents crumbling.
• For clean cuts, place the pan in the fridge for 1–2 hours before slicing into squares.

Helpful Tips for Blondie Success

• Measure flour by spooning and leveling. Too much flour causes dry, cakey bars.
• Don’t overbake. The center should seem underdone out of the oven. Blondies continue to set as they cool.
• Use extra yolk. That single yolk makes the crumb tender and rich.
• Mind your mix-ins. Gently fold berries and chocolate into the batter. Careful mixing prevents the fruit from bruising.
• Try browned butter. Swapping the melted butter for browned butter adds complexity—a nutty, caramel flavor that elevates each bite.

Flavor Variations

Blondies are endlessly customizable, and here are a few suggestions if you want to experiment:

• Nutty crunch: Stir in a handful of chopped pistachios, macadamias, or pecans.
• Citrus zest: Add lemon or orange zest to the batter for a fresh lift.
• Bittersweet balance: Mix dark chocolate with the white chocolate for a more layered taste.
• Swirl it up: Dollop raspberry jam on top before baking and swirl with a skewer for a decorative effect and extra fruit flavor.
• Finish with flair: Drizzle melted white chocolate over cooled blondies, or sprinkle on freeze-dried raspberry pieces for extra color and a pop of tartness.

Storing and Freezing Blondies

Fresh blondies keep their irresistible texture with the right storage:

• Room Temperature:
  Place cooled blondies in an airtight container. They keep for up to 4–5 days without drying out.

• Refrigerating:
  For longer storage, refrigerate them. Bring to room temperature before serving, as chilling can firm up the chocolate.

• Freezing:
  Slice cooled blondies, wrap each piece in plastic, then tuck them into a zip-top freezer bag or airtight container. Blondies freeze well for up to 3 months. To serve, thaw in the fridge or at room temperature, or pop them in the microwave for a few seconds for a warm treat.

Serving Ideas

Blondies are delightful on their own, but here are a few ways to make them even more memorable:
– Plate with fresh raspberries and a drizzle of melted white chocolate.
– Serve with a scoop of vanilla or raspberry ripple ice cream for a decadent dessert.
– Dust lightly with powdered sugar for a pretty finish.

They travel well, making them perfect for bake sales, picnics, or gifting.

Common Questions

Can I use other berries?

Yes. Try blackberries, blueberries, or chopped strawberries. If using frozen berries, add them straight from the freezer.

Why are my blondies cakey?

Overbaking, too much flour, or under-measuring the butter or sugar are common causes. Measure carefully for best texture.

Can this recipe be doubled?

Absolutely. Use a 9×13-inch pan and expect slightly longer bake time.

Complete Raspberry and White Chocolate Blondies Recipe

Ingredients

• 1 cup (225g) unsalted butter, melted
• 1 cup (200g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• 1 cup (120g) fresh or frozen raspberries
• 1 cup (170g) white chocolate chunks or chips

Directions

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment.
• In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
• Whisk in eggs, egg yolk, and vanilla until glossy.
• In a second bowl, whisk flour, cornstarch, baking powder, and salt.
• Toss raspberries and white chocolate in 1 tablespoon flour; fold gently into batter.
• Spread batter in prepared pan. Dot with extra chocolate and berries on top.
• Bake 25–30 minutes, until edges are golden and center looks just set.
• Cool in pan. For neat slices, chill before cutting.

Enjoy the layers of caramel, rich cocoa butter, and bright berries—each bite reminds you that simple ingredients can bring extraordinary pleasure.