Raspberry White Chocolate Blondies
These Raspberry White Chocolate Blondies are a delightful treat combining the sweetness of white chocolate with the tartness of fresh raspberries. They are chewy, rich, and perfect for any occasion.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 8x8 inch baking pan
- 1 oven
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries You can substitute frozen raspberries if fresh ones are not available; just make sure to thaw and drain them first.
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the granulated sugar and melted butter. Whisk them together until well blended.
- Add the eggs, one at a time, whisking until fully incorporated. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
- Gently fold in the white chocolate chips and raspberries, being careful not to break the raspberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into 12 squares and enjoy!
Notes
For an extra touch, drizzle melted white chocolate on top of the blondies after they cool.
You can substitute frozen raspberries if fresh ones are not available; just make sure to thaw and drain them first.
These blondies can be stored in an airtight container at room temperature for up to 3 days.