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White Chocolate Blondies with Raspberries

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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 12 blondies
  • Diet: Vegetarian

Description

These White Chocolate Blondies with Raspberries are rich, buttery, and swirled with tart raspberry bursts. Topped with a creamy white chocolate drizzle, they’re the perfect dessert bars for spring, summer, or any time you’re craving a sweet, fruity treat. Keywords: white chocolate blondies, raspberry blondies, blondies with white chocolate, fruity dessert bars

Ingredients

For the Blondies:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • Pinch of salt

  • 1 cup granulated sugar (or light brown sugar for a deeper flavor)

  • 2 large eggs

  • 1/2 cup unsalted butter, melted

  • 1 1/2 teaspoons vanilla extract

  • 10 oz white chocolate chips, divided (6 oz for the batter, 4 oz for topping)

  • 3 oz fresh raspberries, slightly chopped (about 1/2 a package)

Instructions

  1. Prep the Pan & Oven:
    Preheat oven to 350°F (175°C).
    Line an 11×7×1.5″ or 9×9″ baking dish with parchment paper and lightly grease.

  2. Make the Batter:
    In a small bowl, whisk together flour, baking powder, and salt.
    In a medium bowl, beat sugar and eggs for 2 minutes until thick, pale, and creamy.
    Gradually stir in melted butter, then vanilla.
    Fold in dry ingredients until almost combined. Mix in 6 oz white chocolate chips.

  3. Layer and Swirl:
    Pour half the batter into the pan and spread evenly.
    Scatter chopped raspberries over the top.
    Pour remaining batter over raspberries and swirl gently with a knife or skewer to create a ribbon effect.

  4. Bake and Cool:
    Bake for 36–38 minutes until lightly golden and a toothpick comes out clean.
    Cool in the pan for 10 minutes, then lift out and cool fully on a wire rack.

  5. Add White Chocolate Drizzle:
    Melt remaining 4 oz white chocolate chips in 20-second microwave intervals until smooth.
    Drizzle over cooled blondies and swirl with a toothpick if desired.
    Chill for 15–20 minutes to set the chocolate.

  6. Serve:
    Cut into 12 bars and enjoy chilled or at room temperature.

Notes

  • Gently blot raspberries dry before using to avoid excess moisture in the blondies.

  • You can use frozen raspberries—just don’t thaw them first.

  • These bars can be stored in an airtight container in the fridge for up to 5 days.

  • Prep Time: 20 minutes
  • Cook Time: 36–38 minutes
  • Category: Dessert, Bars
  • Method: Baking

Find it online: https://platedmagic.com/white-chocolate-blondies-with-raspberries/