Raspberry White Chocolate Blondies
These easy Raspberry White Chocolate Blondies are made in one bowl, ready in 30 minutes and are moist, gooey and bursting with flavor!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 180ºC (350ºF). Line a square 9 x 9 inch (22cm x 22cm) baking pan with parchment paper, allowing the sides to be a bit higher than the top of the pan so it’s easy to pick up and remove the blondies from the pan after it bakes. Set aside.
Melt butter first then set aside to cool for 10 minutes until it’s only slightly warm. Don’t let it firm back up again.
Pour the melted butter into a large mixing bowl. Add both sugars and using a handheld whisk, whisk for 20 seconds until well combined, it will slowly start to thicken and the longer you leave it, the thicker it will get, so be sure not to leave it sitting for too long as it will be harder to whisk through your eggs in the next step.
Add eggs and vanilla, and whisk until well combined, about 15 seconds.
Add the flour, baking powder and salt. Mix with a spatula or wooden spoon until well combined and a firm batter forms.
Add chocolate chips and raspberries. Fold/stir until both are mixed throughout the batter, ensuring not to over-mix.
Spoon batter into the lined baking pan and spread it out evenly. This batter is thick but it does spread out into the pan using a spatula or wooden spoon.
Bake for 25-28 minutes until a toothpick inserted into the middle comes out with only a few moist crumbs on it. If you overbake these blondies, they will lose their soft and fudgy texture.
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Continue Reading at Wholesomepatisserie →Chef's Notes
The batter is thick: Once you have finished making it, use a spatula or wooden spoon to easily spread it into your baking pan.
Do not over-bake: As they will turn out dry and crumbly. The secret to soft and fudgy blondies is to slightly underbake them. Remove them from the oven when a toothpick inserted into the middle comes out with only a few moist crumbs on it.
Store your raspberry white chocolate blondies in an airtight container, at room temperature for 1-2 days. Then move them to the refrigerator for a further 2-3 days to keep them longer.
Freeze blondies by slicing them into squares and placing them in an airtight container, with a layer of parchment/baking paper in between any layers to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw blondies at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.
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