White Chocolate Raspberry Blondies
White chocolate and raspberry is a match made in heaven, which is why my whole family is obsessed with these White Chocolate Raspberry Blondies! They're rich, buttery, and filled with sweet chunks of white chocolate and juicy raspberries. With just 10 ingredients and less than an hour, you can whip up these buttery blondies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 Servings 1x
- Category: Blondies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 113g salted butter- browned
- 20g neutral flavored oil- avocado, canola, vegetable (2 tablespoons)
- 250g dark brown sugar (1 1/4 cup)
- 2 large eggs
- 2 tablespoons vanilla extract
- 180g all purpose flour (1 1/2 cup)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 90g white chocolate chips (1/2 cup)
- 140g raspberries* (1 cup)
Instructions
- Preheat the oven to 350°F and line an 8x8 square metal baking pan with parchment paper.
- Brown the butter in a small pot over medium heat. (see this tutorial for a 'how to') Once browned, let the butter cool for 10 minutes.
- Next, in a large mixing bowl, stir together the slightly cooled brown butter, oil, brown sugar, eggs, and vanilla extract until well combined.
- To the wet ingredients, add in the flour, baking powder, and salt. Mix until just combined.
- Finally, pour the white chocolate chips and raspberries into the blondie batter and gently fold them in until evenly distributed. Transfer the batter to your prepared pan and spread into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Carefully take the pan out of the oven and allow the white chocolate raspberry blondies to cool completely before cutting them into squares.
Notes
- Don't overmix: Once you add the flour in, made sure you only mix it until just combined. Otherwise you run the risk of a tough blondie.
- *Frozen raspberries: Sometimes fresh aren't always available, so if you want to use frozen don't thaw them before folding them in.
- Bake in a metal pan: Metal conducts heat more evenly than glass or ceramic and will also give you those crispy edges while keeping the middles buttery and gooey.
- Don't overbake: Bake just until a toothpick inserted into the center comes out clean. You do want your blondies gooey, but they should be stable and hold their shape.
- Cool before cutting: You also want to cool them completely before you cut them so that you can get nice, clean cuts.
- No brown butter: If you don't feel like browning the butter, that's totally fine! Simply melt it in the microwave and let cool slightly before using, you will also need to omit the oil!
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days or in the fridge for one week. See post for freezing instructions!
