Raspberry White Chocolate Blondies
These blondies are a rich, brown-sugary canvas for a masterpiece of flavor. They feature a golden, buttery top with a chewy, soft center, punctuated by pockets of melted white chocolate and jammy, tart raspberries.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 16 generous squares 1x
- Category: Bakery
- Cuisine: American
- Diet: Low Carb, Gluten-Free, Dairy-Free
Ingredients
1/2 cup (113g) unsalted butter
1 cup (200g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/2 teaspoon salt
1 cup (175g) white chocolate chips or chunks
1 1/2 cups (180g) fresh or frozen (do not thaw) raspberries
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Grease the parchment paper.
Place the unsalted butter in a large, microwave-safe bowl and melt in 30-second bursts in the microwave, or on the stovetop in a small saucepan over medium heat. Let it cool for a minute or two.
Add the packed light brown sugar to the warm melted butter and whisk vigorously until smooth and glossy.
Stir in the all-purpose flour and salt. Gradually add the melted butter and brown sugar mixture, and mix until well combined.
Stir in the white chocolate chips and raspberries. The batter will appear thick and glossy.
Pour the blondie batter into the prepared pan. The edges will set into a perfect chewy crust while the center remains wonderfully soft.
Nutrition
- Calories: 285
- Sugar: 27
- Sodium: 95mg
- Fat: 14
- Carbohydrates: 38
- Fiber: 1
- Protein: 3