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To make these tasty white chocolate raspberry blondies, gather these key ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries You can enhance the taste of your blondies with a few optional ingredients: - A pinch of cinnamon for warmth - A splash of almond extract for added depth - Chopped nuts, like walnuts or pecans, for crunch If you need to swap ingredients, here are some easy substitutions: - Use coconut oil instead of butter for a dairy-free option. - Try light brown sugar instead of dark for a milder flavor. - Replace white chocolate chips with milk chocolate chips if you prefer. - If fresh raspberries aren’t available, frozen ones work fine. Just thaw and drain them first. These ideas help make the recipe work for your taste and pantry! Start by preheating your oven to 350°F (175°C). This step is key to getting nice, even baking. Next, grab a 9x9-inch baking pan. Grease it with butter or cooking spray. Line the bottom with parchment paper. Let the paper hang over the sides. This makes it easy to lift the blondies out later. In a large bowl, pour in 1 cup of melted butter. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk these together until smooth. Then, crack in 2 large eggs, one by one. Beat well after each egg. Stir in 1 teaspoon of vanilla extract until it’s mixed in completely. Now, take another bowl. Add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together. Gradually mix them into the wet ingredients. Be gentle while folding to keep the batter light. Finally, fold in 1 cup of white chocolate chips and 1 cup of fresh raspberries. Make sure not to break the raspberries too much. Once everything is combined, pour the batter into the prepared pan. Spread it out evenly with a spatula. To get the best texture, use room temperature eggs. This helps the batter mix well. Mix the butter and sugars until smooth. If you over-mix, your blondies may turn out tough. Fold in the raspberries gently. You want to keep their shape and burst of flavor. Bake until they are just golden. A toothpick should come out clean or with a few crumbs. One common mistake is not measuring ingredients correctly. Use a kitchen scale for accuracy. Another mistake is skipping the parchment paper. This helps you remove the blondies easily. Do not open the oven door too soon. This can cause your blondies to sink in the middle. Lastly, don’t over-bake them. They should be soft in the middle when you take them out. Let the blondies cool for ten minutes in the pan. After that, use the parchment paper to lift them out. Place them on a wire rack to cool completely. Cutting them too early can lead to a mess. Use a sharp knife for clean edges. Wipe the knife between cuts for neat squares. If you want, dust them with powdered sugar for a lovely finish. {{image_2}} To create chocolate raspberry swirl blondies, add cocoa powder. Use half of the flour and replace it with 1/2 cup of cocoa powder. Mix the cocoa into the wet ingredients. Then, gently fold in raspberries and white chocolate chips. This makes a rich, chocolatey treat with bursts of raspberry flavor. For extra crunch, add nuts. Chopped walnuts or pecans work well. You can also mix in other berries. Blueberries or strawberries can bring new flavors. Just make sure to keep the total fruit amount the same. This keeps the texture perfect and moist. You can enhance these blondies with different flavors. A pinch of almond extract gives a lovely taste. Try lemon zest for a fresh twist. You can also top the blondies with a drizzle of melted white chocolate or a sprinkle of sea salt. These small changes can make a big difference. Enjoy experimenting! To keep your white chocolate raspberry blondies fresh, store them in an airtight container. This method prevents them from drying out. Place a piece of parchment paper between layers if stacking. Keep them at room temperature for up to four days. If you want to save them longer, refrigeration is an option. Freezing blondies is easy and keeps them tasty. First, let them cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer bag or container. They can last up to three months in the freezer. When you want to enjoy them, simply pull out what you need. To reheat frozen blondies, let them thaw in the fridge overnight. You can warm them in the oven at 350°F for about 10 minutes. This step helps restore their gooey texture. For serving, a dusting of powdered sugar adds a nice touch. Pair them with a scoop of vanilla ice cream for a special treat. To make White Chocolate Raspberry Blondies, start by gathering your ingredients. You need butter, brown sugar, sugar, eggs, vanilla, flour, baking powder, salt, white chocolate chips, and fresh raspberries. 1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper. 2. In a bowl, mix melted butter, brown sugar, and granulated sugar until smooth. 3. Add eggs one at a time and beat well. Stir in the vanilla extract. 4. In another bowl, whisk flour, baking powder, and salt. Gradually add this to the wet mix. 5. Gently fold in white chocolate chips and raspberries, being careful not to break them. 6. Pour the batter into the pan and spread it evenly. 7. Bake for 25-30 minutes. Check with a toothpick; it should come out clean. 8. Allow to cool for 10 minutes, then lift out using the parchment. Blondies can last for about 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. They stay good in the freezer for up to 3 months. Yes, you can use frozen raspberries in the recipe! However, they may release more juice during baking. To prevent sogginess, add them frozen and fold them in gently. This will help keep your blondies nice and firm. This blog post covered all the key steps to make delicious blondies. I shared the essential ingredients and tips for perfecting the texture. You learned about fun variations that add unique flavors. I also covered storage and reheating options to keep them fresh. In the end, baking blondies is simple and fun. Mixing flavors and experimenting can lead to your perfect treat. Enjoy baking and sharing these sweet delights with friends!

White Chocolate Raspberry Blondies

Indulge in the deliciousness of White Chocolate Raspberry Blondies with this easy recipe! These rich, buttery treats are packed with creamy white chocolate and fresh raspberries, making them the perfect dessert for any occasion. With simple steps and just a few ingredients, you can create a sweet masterpiece in no time. Click through to discover how to bake your own and impress your friends and family with this delightful treat!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup white chocolate chips

1 cup fresh raspberries

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper, allowing some overhang for easy removal later.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined and smooth.

      Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.

        In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently to combine.

          Once the batter is mixed, 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, spreading it evenly with a spatula.

              Bake in the preheated oven for 25-30 minutes, or until the blondies are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

                Remove from the oven and allow to cool in the pan for 10 minutes. Then, use the parchment overhang to lift the blondies out onto a wire rack to cool completely before cutting into squares.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                    - Presentation Tips: Serve the blondies on a pretty platter, dusted with powdered sugar and garnished with a few whole raspberries for color. A scoop of vanilla ice cream on the side would make for a delightful dessert!