Raspberry White Chocolate Blondies
Lusciously fudgy and ultra moist, these Raspberry White Chocolate Blondies are putting conventional brownies on notice. With creamy white chocolate and fresh red raspberries this flavorsome spin on blondies is pure bliss.
Anything I’m supposed to handle is guaranteed to get mishandled. It doesn’t matter if it’s something trivial, like meeting my husband at baggage claim only to discover I’m 71 miles away at the wrong airport, or something with life-and-death consequences like placing our meatball leftovers in the cereal bowl cabinet instead of the refrigerator. Then not realizing until 13 hours later.
The airport debacle happened a decade ago. The meatball one, last night. Everything that’s gone down in between could be in a psychiatric case study. Only I swear I’m not crazy. Nor am I exhibiting signs of pre-dementia. It just comes down to the fact that my mind is more disorganized than the kitchen junk drawer.
Since I’m still getting dirty looks over the meatballs in the trash, I’m in no position to tackle a dessert that even remotely tests my baking skills. What I need is a recipe that can be dumbed-down so much that even my scattered brain can’t screw it up. That means every time-consuming, complicated technique must be stripped away. And, most importantly, only caveman-like utensils can be used since I don’t trust myself with an electric mixer today.
The dessert meeting all of my habitually forgetful demands is Raspberry White Chocolate Blondies. This scrumptious recipe is as simple and quick to make as it is creamy and sweet to eat. Plus it only takes one bowl, a microwave and a matter of minutes to prep the silky-smooth batter.
Take it from me, nothing sweetens a day you’ve messed up better than blondies crammed with white chocolate and raspberries. They’re so easy Stevie Wonder could make them with his eyes closed. (Notice I said Steve Wonder and not Heather Wolf. Technically speaking, I could make them with my eyes closed but it’s been zero days without an incident in my kitchen and I need to be forgiven for the meatballs before I burn down the house.)
Here are a few tips and tricks to help you out when making Raspberry White Chocolate Blondies:
Ingredient Tips and Tricks
For ooey-gooey chewy blondies, use the spoon and level method to measure flour. Scooping flour is a no-no. That technique over packs flour into the measuring cup which will result in dry, cakey blondies.
Eggs needs to be at room temperature before use. If you forgot to take your eggs out of the refrigerator ahead of time then speed up the process by placing them in a bowl of warm water. Don’t use hot water because we want to warm the eggs, not hatch them.
Fresh raspberries are recommended but frozen work in a pinch, just keep them frozen before adding to the batter so they hold their shape.
Equally important is to choose a high-quality white chocolate bar for these blondies. I recommend Ghirardelli or you can break the bank with Valrhona. No matter which brand you ultimately go with, do not use white chocolate chips as they’re too waxy and, for this reason, will affect the taste of your blondies.
Preparation Tips and Tricks
Wash and pat dry raspberries with a paper towel before adding to batter, removing as much moisture as possible.
Above all, a shiny metal baking pan is a must for this recipe. Glass and stoneware pans require additional baking time which, compared to metal, dries out blondies.
Storage and Freezing Tips for Raspberry White Chocolate Blondies
Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.
Blondies can placed in an airtight container then frozen up to 3 months. Thaw overnight in the refrigerator.
I hope you enjoy this recipe for Raspberry White Chocolate Blondies. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like baking with raspberries then you’ll love this recipe for Mascarpone Raspberry Tart. Italian cream cheese, sweet raspberries, lemon zest and a buttery, scratch-made crust take this fruity dessert to the next level.
Raspberry White Chocolate Blondies
Equipment
- 8 x 8 shiny metal pan
Ingredients
- 6 ounces white chocolate bar chopped
- 1/3 cup unsalted butter cut into pats
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla pure
- 3/4 cup unbleached all-purpose flour plus 2 Tablespoons
- 1/4 tsp sea salt fine
- 1 cup fresh raspberries divided
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
- Heat white chocolate and butter in a large microwave-safe bowl in 15 second increments, stirring after each until melted and smooth.
- Whisk in sugar.
- Add eggs one at a time and whisk until combined then stir in vanilla.
- Stir in flour and sea salt.
- Gently fold in 3/4 cup of raspberries.
- Pour batter into prepared baking tin. Smooth with a spatula and top with remaining 1/4 cup of raspberries.
- Bake for 17 to 20 minutes until a toothpick inserted into the center yields a few moist crumbs. Do not overbake.
- Place pan on a wire rack to cool completely, then use parchment to lift out. Cut blondies into squares.
- Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.
These are fabulous!!! My family was never a huge fan of white chocolate, until now. They were gone in a hour!! Delicious!
Aww, thanks for the five-star feedback! Good quality white chocolate makes all the difference in desserts. I’m super happy you guys loved them.