Chewy White Chocolate Raspberry Blondies Recipe
If you’ve been searching for the perfect white chocolate raspberry blondies recipe, look no further! These dessert bars strike a perfect balance of rich, fudgy blondie batter with tangy raspberries and creamy white chocolate chunks.
Servings: bars
Equipment
- 1 Electric mixer
- 1 8x8 inch baking pan
- 1 sheet parchment paper
Ingredients
- 1 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 1/3 cup all-purpose flour using the spoon and level method
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup white chocolate in chunks
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, ensuring the sides of the pan are covered for easy removal, and set it aside.
- Start by combining the melted butter, granulated white sugar, and dark brown sugar in a large mixing bowl. Mix for 1 minute on medium-high speed. Add the eggs and vanilla extract, mixing until just combined.1 cup (227 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1 cup (220 g) brown sugar, 2 teaspoons pure vanilla extract, 2 large eggs
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually incorporate the dry ingredients into the wet batter, mixing until just combined. The dough will be thick.2 1/3 cup (291.67 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (1 teaspoon) cornstarch, 1 teaspoon (1 teaspoon) salt
- Fold in 3/4 of the white chocolate chunks and 3/4 fresh raspberries (save the rest for a little bit later) and spread them evenly throughout the dough.1 cup (132 g) white chocolate, 1 cup (120 g) fresh raspberries
- Spread the blondie batter evenly into the prepared pan, pressing it into the corners. Garnish with the reserved raspberries.
- Bake for 25-30 minutes, cover with aluminum foil, then bake for another 10-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and add the rest of the white chocolate immediately.
- Allow the blondies to cool in the pan for 15-20 minutes, then use the parchment paper to transfer them to a wire rack. Cut in 16 even squares when completely cooled.
Notes
Add-ons & Substitutions
This recipe is versatile, so feel free to get creative! Here are a few ideas:- Swirl in a few spoonfuls of melted white chocolate for extra creaminess
- Sprinkle chopped nuts like macadamias for added crunch.
- You can also swap white chocolate chunks for milk chocolate or semi-sweet dark chocolate for a different flavor profile.
- Other Fruit: You can pair other types of berries like blueberries, strawberries, or blackberries with the white chocolate.
Expert Tips
- Line the baking pan with parchment paper for easy cleanup and perfect edges. I used a bit of oil to help the parchment stick to the pan.
- For accurate measurements, use the spoon and level method, specially for the flour. Too much flour can lead to dry blondies.
- Skip mushy raspberries—they tend to dissolve in the batter. Choose firm ones to ensure they hold their shape when mixed.
- Avoid overmixing the batter after adding the dry ingredients; this ensures the blondies stay soft and chewy.
- Let the blondies cool completely before slicing to prevent crumbling.
Choosing good quality White Chocolate
- Check the Cocoa Butter Content: High-quality white chocolate should contain at least 20% cocoa butter. Avoid products with a higher percentage of vegetable oils or fillers, as they compromise flavor and texture.
- Look for Real Vanilla: Opt for white chocolate made with real vanilla rather than artificial flavoring. This adds a rich, authentic flavor.
- Examine the Ingredients List: A good white chocolate will have a short ingredients list, including cocoa butter, milk solids, sugar, and vanilla. Avoid those with excessive additives or artificial flavors.
- Taste Test Before Baking: If possible, try the chocolate before using it in recipes. The flavor of white chocolate can vary greatly between brands, and you’ll want one that balances sweetness without being overly sugary.
