White Chocolate and Raspberry Blondies are a delightful treat that combines the creamy sweetness of white chocolate with the tartness of raspberries. These blondies have a chewy texture with a distinctive crinkle top, all achieved without the need for a mixer and using just one bowl, making cleanup a breeze.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 25-35 minutes
• Total Time: 40-50 minutes
• Servings: 9-12 pieces

Why You’ll Love This Recipe

• One-bowl preparation means minimal cleanup.
• Requires no mixer, making it accessible for any kitchen setup.
• The combination of white chocolate and raspberries offers a perfect balance of sweet and tart.
• Deliciously chewy with a visually appealing crinkle top.

Ingredients

• ¾ cup butter, melted (vegan or regular): Essential for moisture and richness; use plant-based butter as a substitute for a vegan option.
• ¾ cup light brown sugar: Adds a deep molasses flavor and contributes to the chewy texture.
• ¾ cup granulated sugar: Adds sweetness and helps achieve the desired crinkle top.
• 2 eggs: Bind the ingredients and add structure to the blondies.
• ½ Tablespoon vanilla extract: Enhances the overall flavor with aromatic warmth.
• ¾ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
• 1¾ cup all-purpose flour: Provides the necessary structure and substance.
• ⅔ cup white chocolate chips (regular or dairy free): Offers creamy sweetness; dairy-free options are available.
• ¾ cup raspberries (fresh, frozen, or freeze dried): Introduces a tart counterpoint to the sweetness; any form can be used for convenience.

How to Make It

Step 1: Set Up your Baking Pan

Preheat your oven to 350°F. Line an 8×8 square baking pan with parchment paper, leaving excess paper hanging over the sides. This will allow you to lift the blondies out easily after baking.

Step 2: Prepare the Butter and Sugars

Melt the butter using a microwave or a small pan on the stove. Once melted, transfer it to a medium-sized bowl. Add both sugars and whisk until the mixture becomes a smooth paste that pulls away from the side of the bowl. This ensures the sugars are well-dissolved and integrated.

Step 3: Mix in Eggs and Vanilla

Add the eggs and vanilla extract to your butter and sugar mixture. Whisk until everything is fully combined, contributing to the structure and flavor of the blondies.

Step 4: Incorporate Dry Ingredients

Pour in the flour and salt. Mix using the whisk until just combined, which should take about a minute. Avoid over-mixing to preserve the desired chewy texture.

Step 5: Add Chocolate and Raspberries

Gently fold in the white chocolate chips followed by the raspberries. This minimizes crushing the berries and ensures an even distribution throughout the batter.

Step 6: Transfer and Bake

Pour the blondie batter into the prepared baking pan, using a spatula to scrape all the batter from the bowl. Bake for 25-35 minutes. Look for a crinkly top and use a toothpick to check doneness — a few crumbs should cling to it, not wet batter.

Step 7: Cool and Slice

Allow the blondies to cool completely in the pan before using the parchment paper to lift them out for slicing. Cooling helps them firm up for cleaner slices.

Recipe FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. There’s no need to thaw them before adding to the batter; they will blend nicely as they bake, though they may release slightly more juice.

How do I store these blondies?

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for a month.

What can I substitute for white chocolate chips?

If white chocolate is not your favorite, consider using milk or dark chocolate chips. The flavor profile will change, but they still pair well with raspberries.