Save I baked these blondies on a rainy Saturday when I needed something sweet but didn't want to fuss with frosting or layers. The house smelled like caramelized sugar and butter within minutes. My neighbor knocked on the door just as I pulled them from the oven, drawn by the scent drifting through the hall. We ate warm squares with tea, raspberries bursting purple against the golden crumb, and she asked for the recipe before she even finished her piece.
I once brought a pan of these to a potluck and watched a friend who claimed she didn't like white chocolate quietly take a third piece. She admitted later that the raspberries changed everything for her. That's when I realized this recipe has a way of winning people over, even the skeptics. It's become my go-to whenever I want to impress without spending all afternoon in the kitchen.
Ingredients
- All-purpose flour: The backbone of the blondie, giving it structure without making it cakey or dry.
- Baking powder: Just a touch to lift the batter slightly while keeping that dense, fudgy texture intact.
- Salt: Balances the sweetness and makes the brown sugar flavor more pronounced.
- Unsalted butter: Melted and cooled so it blends smoothly, adding richness without making the batter greasy.
- Light brown sugar: Packed tight, it brings moisture and a gentle molasses warmth that white sugar can't match.
- Egg: Binds everything together and gives the blondies their chewy bite.
- Pure vanilla extract: Two teaspoons might seem generous, but it deepens every other flavor in the pan.
- White chocolate chips: I prefer chopped bars for irregular chunks that melt into creamy pockets, though chips work beautifully too.
- Fresh raspberries: Tart, juicy, and best used straight from the fridge so they hold their shape when folded in.
Instructions
- Prep the pan:
- Line your baking pan with parchment so the overhang creates handles for lifting the whole slab out once cooled. This saves you from prying at corners with a spatula.
- Mix the dry ingredients:
- Whisk flour, baking powder, and salt together in a bowl and set it aside while you work on the wet mixture.
- Combine butter and sugar:
- Whisk melted butter and brown sugar until the mixture looks glossy and smooth, almost like wet sand catching light. Add the egg and vanilla, whisking until everything is unified.
- Fold in the flour:
- Stir gently until no streaks remain, but stop as soon as the flour disappears. Overmixing will make them tough instead of tender.
- Add chocolate and berries:
- Fold them in with a spatula, being gentle with the raspberries so they don't break apart and bleed too much into the batter.
- Spread and bake:
- Press the thick batter evenly into the pan and bake until the top looks set but the center still feels soft when you press it lightly. A toothpick should come out with a few moist crumbs clinging to it.
- Cool completely:
- Let the pan sit on a rack until the blondies are room temperature, then lift them out by the parchment and slice into squares.
Save My sister once ate two of these for breakfast and declared it a perfect start to the day. I didn't argue. There's something about the way the raspberries stain the white chocolate pink at the edges that makes every bite feel a little special, like you put in more effort than you actually did. That's the magic of a good blondie.
Storing and Serving
I keep mine in an airtight container on the counter, layered between sheets of parchment to prevent sticking. They stay soft for three days, though I've never had a batch last that long. If you want them warm again, a quick ten seconds in the microwave brings back that just-baked softness.
Customizing Your Blondies
I've swapped raspberries for blackberries when that's what I had on hand, and the tartness worked just as well. Dark chocolate chunks instead of white make these richer and less sweet, which some people prefer. You could even fold in a handful of chopped pistachios for crunch, though I usually keep it simple and let the fruit shine.
What to Watch For
The edges will brown faster than the center, so check the middle with a toothpick around the 28-minute mark. If it comes out completely clean, you've gone a minute too long. The top should look matte and set, not shiny or wet, but it shouldn't crack deeply either.
- Use room temperature eggs so they blend more easily into the butter mixture.
- Press the batter into the corners of the pan with the back of a spoon for even thickness.
- Let the pan cool on a wire rack instead of a solid surface to prevent sogginess on the bottom.
Save These blondies have become the thing I bake when I want to feel generous without overthinking it. They're rich enough to feel like a treat but simple enough that I can make them on a weeknight, and every time I pull them from the oven, I remember why I keep coming back to this recipe.
Recipe FAQs
- → What type of white chocolate works best?
Use high-quality white chocolate chips or chopped bars for a creamy, sweet addition that melts evenly throughout the blondies.
- → Can I use frozen raspberries?
Yes, frozen raspberries can be added directly without thawing to maintain their shape and juicy bursts in the blondies.
- → How do I know when they're done baking?
The top should be set and a toothpick inserted in the center comes out with a few moist crumbs, avoiding overbaking for a soft texture.
- → Can these blondies be stored?
Store in an airtight container at room temperature for up to 3 days to keep their texture and flavor fresh.
- → Is it possible to add extra flavor?
Drizzling melted white chocolate over cooled blondies adds extra decadence and visual appeal.