Decadent White Chocolate Blondies (Printable)

Rich, chewy blondies filled with luscious white chocolate chunks and fresh raspberries.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Add-ins

08 - 1 cup white chocolate chips or chopped white chocolate
09 - 1 cup fresh raspberries (or frozen, unthawed)

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the melted, cooled butter and brown sugar until glossy and combined. Add the egg and vanilla extract, whisking until smooth.
04 - Stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix.
05 - Gently fold the white chocolate chips and raspberries into the batter using a spatula.
06 - Spread the batter evenly into the prepared pan and bake for 28 to 32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
07 - Allow the blondies to cool completely in the pan, then lift out using the parchment overhang and cut into 12 squares.

# Expert Advice:

01 -
  • They come together in one bowl with no mixer, which means less cleanup and more time to enjoy them warm.
  • The tartness of raspberries cuts through the sweetness of white chocolate in a way that feels both indulgent and balanced.
  • They stay soft and chewy for days, though they rarely last that long in my house.
02 -
  • Do not thaw frozen raspberries before folding them in, or they'll turn the batter pink and make it too wet.
  • Letting the melted butter cool for a few minutes prevents the egg from scrambling when you whisk it in.
  • Underbaking slightly is better than overbaking, these firm up as they cool and you want that fudgy center.
03 -
  • Drizzle melted white chocolate over the cooled blondies in thin zigzags for a bakery-style finish that takes thirty seconds.
  • If your raspberries are especially large, halve them before folding so you get fruit in every bite instead of big pockets.
  • Chilling the cut squares for an hour makes them easier to pack for gifting and intensifies the fudgy texture.
Go Back