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- 1 cup (2 sticks) unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup white chocolate chips - 1 cup fresh raspberries (plus additional for garnish) Using high-quality ingredients makes a big difference in flavor. I recommend using fresh raspberries and real vanilla extract for the best taste. If you have dietary restrictions, there are substitutions you can try. You can use a dairy-free butter for the blondies. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. These adjustments keep the flavor and texture nice! {{ingredient_image_2}} Preheating your oven is very important. It ensures even baking and helps the blondies rise. Set your oven to 350°F (175°C) before you start mixing. You can either grease your pan lightly or use parchment paper. Parchment paper makes it easy to lift out the blondies later. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Use a whisk or spatula for a smooth blend. Make sure to mix until there are no lumps. This helps create a nice texture. After that, add the eggs one by one. Mix well after each egg. Then stir in the vanilla extract. Sift the flour, baking powder, baking soda, and sea salt in a separate bowl. Sifting breaks up any lumps. This step is key for a smooth batter. Slowly add the dry mix to the wet mix. Stir gently to avoid over-mixing. Over-mixing can make the blondies tough. Now it’s time for the fun part! Carefully fold in white chocolate chips and fresh raspberries. Use a spatula to lift the batter and turn it over. This keeps the raspberries intact and fresh. Be gentle so you don’t crush them too much. Pour the batter into your prepared pan. Spread it evenly with a spatula. Bake in your preheated oven for 25 to 30 minutes. To check if they’re done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. Let the blondies cool in the pan for at least 10 minutes. Cooling helps them set and makes cutting easier. If you used parchment paper, lift them out to cool on a wire rack. For a fun presentation, dust with powdered sugar and add fresh raspberries on top. You can even serve them with vanilla ice cream for a treat! To get the best texture for your blondies, you can choose between chewy or cakey. For chewy blondies, use less flour and mix less. For cakey blondies, add a bit more flour and mix more. Common mistakes include over-mixing and not measuring flour properly. Over-mixing makes blondies tough. Too much flour leads to dryness. Always measure flour by scooping it lightly into the cup. For baking, I recommend a 9x13 inch pan. This size helps the blondies bake evenly. You can use glass or metal. Glass lets you see the edges while baking. Essential mixing tools include a whisk and a rubber spatula. A whisk helps mix wet ingredients smoothly. A spatula is perfect for folding in the raspberries and chocolate. Store your blondies in an airtight container. This keeps them fresh for up to a week. You can also put parchment paper between layers to avoid sticking. To reheat, set your oven to 350°F (175°C). Place the blondies on a baking sheet for about 5-10 minutes. This restores their warm and gooey texture. Enjoy them warm for the best flavor! Pro Tips Use Room Temperature Eggs: Ensuring your eggs are at room temperature helps them integrate more smoothly into the batter, leading to a better texture in your blondies. Don't Overmix the Batter: Mixing just until combined prevents the blondies from becoming tough. A few lumps are perfectly fine! Fresh Raspberries Are Key: Using fresh raspberries not only adds flavor but also beautiful bursts of color. Frozen raspberries can release too much moisture. Cool Before Cutting: Allowing the blondies to cool in the pan for at least 10 minutes before cutting helps them set and makes for cleaner slices. {{image_4}} You can make your raspberry white chocolate blondies even better! Here are a few fun ideas: - Adding nuts: Mix in chopped walnuts or pecans for crunch. Nuts add great flavor and texture. - Spices: A pinch of cinnamon or nutmeg can elevate the taste. These spices bring warmth and depth to your blondies. - Alternative fruits: Instead of raspberries, try blueberries or chopped strawberries. Each fruit will give a unique twist to your treat. If you have special dietary needs, you can still enjoy these blondies! - Gluten-free options: Use almond flour or gluten-free all-purpose flour. This way, you can enjoy the same great taste without gluten. - Dairy-free substitutions: Swap the butter for coconut oil or a dairy-free margarine. You can also find dairy-free white chocolate chips for a full dairy-free treat. Make your blondies fit the season with these ideas: - Holiday-inspired blondies: Add a splash of peppermint extract for winter holidays. You can even swirl in some festive colors with food dye. - Incorporating seasonal fruits: In the summer, use peaches or cherries. In the fall, add pumpkin puree or diced apples for a cozy vibe. Each season brings new flavors to explore! To keep your raspberry white chocolate blondies fresh, use an airtight container. This helps lock in moisture and flavor. Place a piece of parchment paper between layers if you stack them. I recommend eating them within 3-5 days for the best taste. If you want to save some blondies for later, freezing is a great option. First, let them cool completely. Then, cut them into squares and wrap each piece in plastic wrap. Place the wrapped blondies in a freezer bag. They can last up to three months in the freezer. When you want to enjoy them, thaw them in the fridge overnight or at room temperature for a few hours. Reheating is easy! The best method is to use an oven. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method keeps them soft and chewy. You can also microwave them for about 20-30 seconds, but be careful not to overdo it, or they may dry out. Enjoy the warm flavors! Yes, you can use frozen raspberries in your blondies. They will add a nice tart flavor. However, frozen berries can be softer. This means they may break apart more during mixing. To use them, do not thaw the berries first. Just fold them in gently and adjust baking time if needed. Frozen raspberries may need an extra minute or two in the oven. Dry blondies can happen for a few reasons. Overbaking is a common cause. Also, using too much flour can make them dry. To avoid this, measure your flour correctly. Use the spoon and level method. If your blondies are already dry, you can fix them by adding a bit of melted butter or some milk. This helps to bring moisture back. Yes, you can make these blondies ahead of time. They store well for a few days. To keep them fresh, let them cool completely. Then, wrap them tightly in plastic wrap or place them in an airtight container. This keeps them moist. You can also freeze them for longer storage. Just remember to thaw them overnight in the fridge before serving. This blog post covered all you need to make delicious blondies. We explored quality ingredients, preparation steps, and baking techniques. Remember, the right tools and techniques are key to great texture. Don't hesitate to experiment with flavors and variations, too. Store leftovers properly to keep them fresh. With these tips, you can enjoy your sweet treats anytime! Happy baking!

Raspberry White Chocolate Blondies

Delicious blondies made with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries (plus additional for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper.
  • In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Mix until smooth and well incorporated.
  • Add the eggs one at a time, mixing thoroughly after each addition, then stir in the pure vanilla extract.
  • In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  • Fold in the white chocolate chips and fresh raspberries carefully to maintain their shape.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 25-30 minutes, checking for doneness with a toothpick.
  • Let the blondies cool in the pan for at least 10 minutes before lifting them out and cutting into squares.

Notes

For an elegant finish, dust with powdered sugar and garnish with fresh raspberries. Serve with vanilla ice cream for extra indulgence.
Keyword blondies, dessert, raspberries, white chocolate