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To make Raspberry White Chocolate Blondies, you need a few key ingredients: - 1 cup unsalted butter, melted - 1 ½ cups brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries Each ingredient plays a vital role in the recipe. The butter gives the blondies a rich flavor and soft texture. Brown sugar adds moisture and a hint of caramel taste. Eggs help bind the mixture, making it rise and hold its shape. Vanilla extract enhances the sweetness and overall flavor. All-purpose flour gives structure, while baking powder adds lightness. Salt balances the sweetness. Finally, white chocolate chips and fresh raspberries bring bursts of flavor, adding sweetness and tartness. If you want to adjust for dietary needs, you can make some easy swaps. Instead of unsalted butter, try coconut oil for a dairy-free option. For eggs, use flaxseed meal or applesauce as a binder. If you need a gluten-free version, use almond flour or a gluten-free flour blend instead. For the white chocolate, you can use a different type like dark chocolate or even a dairy-free version. This can change the taste but keeps it delicious. Choosing quality ingredients matters in baking. For white chocolate, I love using brands like Ghirardelli or Guittard. They melt well and taste great. For butter, I recommend Kerrygold for its rich flavor. Using good ingredients helps make sure your blondies are tasty and satisfying. {{ingredient_image_1}} To start, you need to prepare your baking pan. I always use a 9x9-inch pan for this recipe. Grease it with butter or cooking spray. You can also line it with parchment paper for easier removal. If using parchment, let it hang over the edges. This makes lifting out the blondies simple. Next, let's mix the batter. In a big bowl, whisk the melted butter and brown sugar together. Make sure they blend well and look smooth. Then, add the eggs one by one. Mix well after each egg goes in. Now stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Add the dry mix to the wet mix slowly. Stir until just combined. Avoid over-mixing; we want a smooth batter. Finally, fold in the white chocolate chips and fresh raspberries gently. Be careful not to break the raspberries too much. Now it’s time to bake. Preheat your oven to 350°F (175°C). Pour the batter into your prepared pan and spread it evenly. Bake for 25 to 30 minutes. You want the edges to look golden. To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, your blondies are ready! Let them cool in the pan for at least 15 minutes before removing. Cut them into squares, and enjoy your tasty treat! To get the best texture in your blondies, avoid over-mixing the batter. Mix just until the ingredients blend. Over-mixing can make them tough. When you add fresh raspberries, fold them in gently. This keeps them whole and juicy. If you mash them too much, they can turn the batter pink. You can enhance the flavor in many ways. Try adding nuts like walnuts or pecans for crunch. A pinch of cinnamon can also add warmth. Feel free to mix in other fruits with raspberries. Blueberries or strawberries pair well and add fun colors. For a beautiful finish, serve your blondies dusted with powdered sugar. This adds a sweet touch and looks great. You can also add more fresh fruits on the side. A few raspberries or even slices of strawberries make a nice presentation. Pro Tips Use Room Temperature Eggs: Allow your eggs to sit at room temperature for about 30 minutes before using them. This helps to create a smoother batter and promotes even baking. Don’t Overmix: When combining the dry ingredients with the wet, stir until just combined. Overmixing can lead to tough blondies instead of the desired fudgy texture. Fresh Raspberries Are Best: Use fresh raspberries for the best flavor and texture. If using frozen, do not thaw them before adding to the batter to prevent excess moisture. Cool Before Cutting: Allow the blondies to cool completely in the pan before cutting. This helps them set up properly and makes for cleaner slices. {{image_2}} To make gluten-free Raspberry White Chocolate Blondies, swap the all-purpose flour for gluten-free flour. Use a blend that contains xanthan gum for the best texture. Brands like Bob's Red Mill or King Arthur Flour work well. These will help keep the blondies soft and chewy without gluten. For a vegan version, replace eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter to keep it dairy-free. This will give your blondies a nice richness. You can have fun with the chocolate too. Try using dark or milk chocolate chips instead of white chocolate. This change will give a deeper flavor. Adding citrus zest, like lemon or orange, can brighten the taste. Just a teaspoon will add a fresh twist to the blondies. To keep your blondies fresh at room temperature, place them in an airtight container. This helps prevent them from getting dry. You can also cover them tightly with plastic wrap. Make sure to store them in a cool, dry place away from direct sunlight. If you want to save blondies for later, freezing is a great option. First, let them cool completely. Then, wrap each square in plastic wrap. Place the wrapped squares in a freezer bag or container. When you're ready to enjoy one, take it out and let it thaw at room temperature. To keep them moist, you can also warm them slightly in the oven. When stored properly, blondies stay fresh for about a week at room temperature. In the fridge, they last for up to ten days. If frozen, they can be kept for about three months. Watch for signs of spoilage like a change in smell or texture. If they look dry or hard, it’s best to toss them out. Yes, you can use frozen raspberries! They work well in this recipe. Just remember to thaw them first. Drain any extra juice to avoid a soggy batter. This keeps the blondies nice and firm. Frozen raspberries also add a great flavor. They may break apart more, so fold them in gently. This way, you keep some whole berries for a pretty look. You can tell your blondies are done by looking at them. The edges should be a light golden color. The top should look set and not shiny. You can use a toothpick to test for doneness. Insert it into the center; if it comes out with a few moist crumbs, they are ready. If it comes out wet, bake them a bit longer. Yes, you can make these blondies ahead of time! They stay fresh for a few days at room temperature. Just store them in an airtight container. If you want to make them even earlier, you can freeze them. Cut them into squares and freeze them in a single layer. Once frozen, put them in a container. Just thaw them for a few hours before serving. They will still taste great! Raspberry White Chocolate Blondies are a fun treat. We explored key ingredients and their roles, along with substitutions for dietary needs. I shared tips for prepping your pan, mixing the batter, and baking to perfection. I also highlighted ways to customize and serve your blondies creatively. Remember, quality ingredients make a big difference. These blondies are easy to adapt, so enjoy experimenting. With proper storage, they can last a while, letting you savor them later. Now, go bake and delight in these sweet, berry-filled bars!

Raspberry White Chocolate Blondies

Deliciously sweet blondies with fresh raspberries and white chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the melted butter and brown sugar until well combined and smooth.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the white chocolate chips and fresh raspberries, being careful not to break up the raspberries too much.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the blondies to cool in the pan for at least 15 minutes before lifting them out and cutting into squares.

Notes

Serve warm or at room temperature, dusted with powdered sugar.
Keyword blondies, dessert, raspberries, white chocolate