These White Chocolate Raspberry Blondies are a delightful twist on classic chocolate dessert recipes, offering a perfect balance of sweet and tart. You’ll love creating these soft, chewy bars bursting with fruity flavor and creamy white chocolate.
Key Ingredients & Substitutions:
- Unsalted Butter: You can use salted butter; just reduce added salt slightly.
- Granulated Sugar & Brown Sugar: These create the perfect chewy texture.
- Eggs: Essential for binding and richness.
- All-Purpose Flour: Don’t overmix!
- White Chocolate Chips: White chocolate chunks also work beautifully.
- Fresh or Frozen Raspberries: No need to thaw frozen berries before adding.
Ingredients:
Main:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (170g) white chocolate chips
- 1 cup (125g) fresh or frozen raspberries
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 16 squares
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. This prevents sticking and makes cleanup a breeze.
2. Mix Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Your mixture should be glossy and well combined.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps for an even bake. This step ensures leavening and seasoning are distributed throughout.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough blondies. A few streaks of flour are fine; overmixing develops gluten too much.
5. Fold in White Chocolate and Raspberries
Gently fold in the white chocolate chips and raspberries into the batter. Distribute them evenly throughout the mixture. This ensures every bite has a burst of flavor.
6. Bake Your Blondies
Pour the batter into your prepared baking pan and spread it evenly. Bake for 28-32 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
7. Cool and Serve
Let the blondies cool completely in the pan before cutting into squares. Cooling properly helps them set and makes them easier to slice. Enjoy these delicious chocolate dessert recipes!
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a brighter flavor.
- Mixed Berries: Use a combination of raspberries, blueberries, and chopped strawberries.
- Nutty Crunch: Fold in 1/2 cup of chopped pecans or walnuts for added texture.
Storage Instructions:
Store your White Chocolate Raspberry Blondies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. Thaw frozen blondies at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Can I use frozen raspberries?
Yes, you can use frozen raspberries directly from the freezer. Do not thaw them first.
How do I prevent the blondies from being too dry?
Be careful not to overbake them; remove them from the oven when a toothpick comes out with moist crumbs. Overmixing the flour can also lead to dryness.
Why are my blondies crumbly?
This often happens if you overbaked them. Ensure you’re pulling them out when they are just set, with a slight wobble in the center.
Can I make these ahead of time?
Absolutely! Blondies store well, so you can bake them a day or two in advance.
What’s the difference between blondies and brownies?
Blondies typically use vanilla as their primary flavor base, while brownies focus on chocolate. These are a fantastic chocolate dessert recipes option.
Do I need to line the pan with parchment paper?
It’s highly recommended for easy removal and cleanup, but greasing and flouring the pan well will also work.