White Chocolate and Raspberry Blondies Recipe
Delight in these luscious White Chocolate and Raspberry Blondies, a perfect blend of sweet white chocolate and tart fresh raspberries baked into a soft, golden-brown square. These blondies offer a delightful balance of creamy and fruity flavors, ideal for an afternoon treat or a dessert to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup plain flour (all-purpose flour) (130g / ~4 ½oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white granulated sugar (100g / 3 ½oz)
- ½ cup light brown sugar (packed) (100g / 3 ½oz)
Wet Ingredients
- 2 large eggs (room temperature)
- 113 g unsalted butter (melted) (½ cup / 1 stick)
- 50 g white chocolate (melted) (~1 ¾oz)
- 2 teaspoons vanilla extract
Add-ins and Topping
- ⅔ cup white chocolate chips
- ⅔ cup fresh raspberries (or frozen)
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line a 20cm (8×8 inch) square baking tin with baking paper to prevent sticking.
- Melt Butter and White Chocolate: Melt the butter and white chocolate (excluding the chips) separately in microwave-safe bowls or cups using short bursts until just melted, then set aside.
- Mix Dry Ingredients: In a mixing bowl, combine the plain flour, baking powder, salt, white granulated sugar, and light brown sugar. Stir until the mixture is free of lumps and well blended.
- Add Wet Ingredients: Add the eggs, melted butter, melted white chocolate, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and combined.
- Incorporate Chocolate Chips: Fold in half of the white chocolate chips evenly through the batter to distribute pockets of creamy chocolate.
- Transfer Batter to Tin: Pour the batter into the prepared baking tin and spread it out evenly, using a spatula to level the surface for uniform baking.
- Add Toppings: Scatter the remaining white chocolate chips and fresh raspberries evenly across the top. Gently press some raspberries slightly into the batter to embed them.
- Bake: Bake the blondies in the preheated oven for 35-40 minutes until the surface is dry to the touch and has a golden color.
- Cool: Allow the blondies to cool completely in the baking tin for at least 45 minutes before removing and slicing into 16 squares to ensure clean cuts and set texture.
- Serve and Enjoy: Serve these delicious blondies as a delightful dessert or snack. Leave a comment and rating to share your experience and help others discover this recipe.
Notes
- You can use frozen raspberries if fresh are not available; just make sure to gently fold them on top rather than mixing into the batter to prevent color bleeding.
- Ensure eggs are at room temperature to help the batter mix evenly and achieve the best texture.
- Line the baking tin with baking paper with overhangs on the sides to make removal easier.
- Allow the blondies to cool completely before cutting to maintain clean slices and proper texture.
