Decadent Fudgy Raspberry White Chocolate Blondies: The Ultimate Easy Dessert Recipe
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Prepare to fall in love with these incredibly fudgy and undeniably delicious Raspberry and White Chocolate Blondies. If you’re searching for an easy-to-make dessert that delivers on both flavor and texture, look no further. This recipe is a dream come true for anyone who adores the vibrant tang of fresh raspberries paired with the creamy sweetness of white chocolate. These blondies offer a delightful contrast, creating a perfectly balanced treat that’s impossible to resist.
Unlike traditional brownies that rely on cocoa for their rich flavor and dark hue, blondies achieve their characteristic chewiness and depth through the masterful use of vanilla and brown sugar. The result? A wonderfully moist and fudgy bar that’s just as decadent as its chocolate counterpart, but with a unique, caramelized vanilla profile. Our raspberry white chocolate blondies take this classic to new heights, embedding each bite with juicy berries and luscious white chocolate chunks. What’s even better is that this entire recipe comes together effortlessly, requiring nothing more than a simple hand whisk – making it a perfect choice for bakers of all skill levels.
These decadent bars are more than just a dessert; they are a celebration of flavor. Each piece is generously studded with bright raspberries, offering bursts of tartness that cut through the sweetness of the high-quality white chocolate. This creates a complex and deeply satisfying taste experience that will leave you craving more. Whether you’re a seasoned baker or just starting out, you’ll appreciate how simple it is to whip up a batch of these glorious blondies. They’re guaranteed to become a new favorite in your recipe repertoire, always ready to impress a crowd or satisfy a sudden sweet craving.
These rich and utterly delicious raspberry and white chocolate blondies are truly some of the best you’ll ever bake. They boast a gooey, fudgy interior packed with generous pieces of white chocolate and tart raspberries. The simple preparation method means you can achieve that sought-after “crinkle top” and perfectly soft texture with minimal effort. This easy blondie recipe is a fantastic way to satisfy any sweet tooth, making it an ideal treat for any occasion, from casual gatherings to more formal celebrations like baby showers or Valentine’s Day. They also make a thoughtful homemade gift or a delightful addition to a dessert buffet.
Looking for more amazing brownie and blondie recipes? Be sure to explore our other delightful creations. Try our Dairy-Free Brownies for a rich, inclusive option, discover the deep, aromatic flavor of Espresso Brownies, or master the art of baking just enough with our Small Batch Brownies. Each recipe is crafted to bring joy to your kitchen and your taste buds.
WHY THIS RECIPE WORKS
- Perfect Flavor Combination: Raspberries and White Chocolate: This blondie recipe is specifically designed to highlight the incredible synergy between tart raspberries and sweet white chocolate. The bright, slightly acidic notes of the berries perfectly complement the rich, creamy sweetness of the white chocolate, preventing the blondies from being overly sweet and creating a beautifully balanced flavor profile that’s both refreshing and indulgent.
- Irresistibly Fudgy Texture: Achieving the perfect fudgy texture is key for any good blondie, and this recipe absolutely nails it. The precise ratio of butter to sugar, combined with the right amount of flour and the whisking technique for the eggs, results in a dense, moist, and chewy interior that melts in your mouth. You won’t find any dry or cakey blondies here – just pure, unadulterated fudginess.
- Effortless & Easy Dessert: Despite its impressive taste and texture, this blondie recipe is remarkably simple to prepare. It requires only a few basic kitchen tools, primarily a hand whisk and a mixing bowl, meaning less cleanup and no need for fancy equipment. It’s a fantastic crowd-pleaser that comes together quickly, making it ideal for impromptu baking sessions or when you need a delicious dessert without a lot of fuss.
ESSENTIAL INGREDIENT NOTES
Understanding the role of each ingredient can make a big difference in your baking results. Here are some key ingredient notes for these delightful raspberry and white chocolate blondies. For a complete list of measurements, please refer to the recipe card below.
- Butter: We begin by melting the butter before combining it with the sugars. This step is crucial as it contributes to the fudgy texture of the blondies and ensures a smooth, well-integrated batter. You can use either unsalted or salted butter; if using salted, you might slightly reduce the additional salt in the recipe. Good quality butter will always enhance the overall flavor.
- Eggs: For optimal results, remember to take your eggs out of the fridge 1-2 hours before you plan to start baking. Room temperature eggs emulsify much better with the other ingredients, creating a smoother batter and contributing to the signature crinkly top and soft texture of the blondies.
- White Chocolate: The quality of your white chocolate truly matters here. For the most decadent flavor and best melt, I highly recommend using a high-quality white chocolate bar, roughly chopped into chunks. While white chocolate chips can be used, chopped bars tend to melt more smoothly and distribute their flavor more evenly throughout the blondies, providing those delightful pockets of creamy goodness.
- Raspberries: You have the flexibility to use either fresh or frozen raspberries for this recipe. If you’re using frozen raspberries, there’s no need to defrost them beforehand. Tossing the raspberries with a small amount of flour before adding them to the batter is a clever trick to prevent them from sinking to the bottom during baking, ensuring they are beautifully dispersed throughout your blondies.
- Sugars (Granulated & Brown Sugar): The combination of granulated sugar and brown sugar is what gives blondies their signature chewy texture and rich, caramel-like flavor. Granulated sugar provides crispness and sweetness, while brown sugar (specifically light brown sugar) adds moisture, chewiness, and that distinct molasses note.
- All-Purpose Flour & Salt: All-purpose flour provides the necessary structure without making the blondies tough. The small amount of salt is essential for balancing the sweetness and enhancing all the other flavors, making them pop. Don’t skip it!
- Vanilla Extract: Vanilla extract is the soul of any good blondie. Use pure vanilla extract for the best flavor, as it amplifies the inherent sweetness and adds a warm, aromatic depth that is fundamental to the blondie’s character.
STEP BY STEP INSTRUCTIONS
Making these Raspberry and White Chocolate Blondies is a straightforward process that yields incredible results. You’ll need just a few basic tools: a hand whisk, a large mixing bowl, and a rubber spatula. Follow these simple steps for perfect blondies every time. The full, detailed recipe can be found in the recipe card below.
Before you begin, make sure to preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 20×20 cm square baking pan by lining it with parchment paper, leaving an overhang on two sides to easily lift the blondies out later.
STEP 1: Start by roughly chopping your white chocolate into desired sized chunks. In a large mixing bowl, melt the butter (you can do this in the microwave or on the stovetop). Pour the melted butter into your mixing bowl. Add the brown sugar, granulated sugar, and vanilla extract to the melted butter. Using a hand whisk, mix these ingredients together until they are well combined and smooth, which should take about 30-60 seconds.
STEP 2: Incorporate the eggs one at a time. Add the first egg and whisk until it is fully blended into the mixture. Repeat with the second egg. Once both eggs are incorporated, continue whisking the batter vigorously for an additional 1-2 minutes. This crucial step is what introduces air into the batter, helping to create that beautiful, shiny, crinkly top that is characteristic of perfect blondies and brownies. You’ll notice the batter becoming smoother and slightly lighter in color.
STEP 3: In a separate, smaller bowl, combine the all-purpose flour and salt. Use a whisk or fork to mix them thoroughly. This ensures the leavening agents and salt are evenly distributed before being added to the wet ingredients.
STEP 4: Add the dry flour and salt mixture to the wet batter. Using your rubber spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tough blondies instead of soft and fudgy ones. There should still be a few streaks of flour visible.
STEP 5: Before adding the raspberries, toss them gently in about ½ teaspoon of extra all-purpose flour. This light coating helps prevent the berries from sinking to the bottom of the pan during baking. Add both the floured raspberries and the chopped white chocolate to the batter. Gently fold them into the batter using your rubber spatula until they are evenly distributed. Again, avoid overmixing.
STEP 6: Pour the blondie batter into your prepared baking pan. Use the spatula to spread the batter evenly across the pan, ensuring a consistent thickness for even baking.
STEP 7: Bake the blondies in your preheated oven for approximately 30-35 minutes. Baking times can vary depending on your oven, so keep an eye on them. Once baked, the edges should be set and lightly golden, while the center might still look slightly soft and gooey. This indicates a fudgy interior. Remove the pan from the oven and let the blondies cool down completely on a wire rack before slicing. Cooling them fully allows them to set properly and enhances their fudgy texture.
EXPERT BAKING TIPS FOR PERFECT BLONDIES
- Use a Kitchen Scale for Precision: For consistently perfect baking results, a kitchen scale is your best friend. My recipes, and indeed most professional baking recipes, are often developed using grams for ingredient measurements. Measuring by weight is far more precise than using volumetric cups, which can lead to variations in flour density and inconsistent outcomes. Investing in a digital kitchen scale will drastically improve the accuracy and success of all your baking endeavors.
- Avoid Overmixing Your Batter: Once you add the dry ingredients to the wet, it’s crucial to mix until just combined. Overmixing develops the gluten in the flour, which can lead to tough, chewy blondies rather than the desired soft and fudgy texture. I always recommend using a rubber spatula for the final folds after the main mixing, gently scraping the bottom and sides of the bowl to ensure everything is incorporated without overworking the batter.
- Choose the Right Baking Pan (Light vs. Dark): The type of baking pan you use can significantly impact the final texture of your blondies. For the best result, an aluminum baking pan (light in color) is ideal. Light-colored pans reflect heat, causing your blondies to bake more gently and evenly, resulting in a softer, more consistently fudgy interior. If you opt for a dark-colored pan, it will absorb more heat, leading to a darker, crisper crust and potentially a drier interior. Always grease your pan and line it with parchment paper for easy removal.
- Allow Blondies to Cool Completely: Patience is a virtue when it comes to blondies! It’s incredibly tempting to slice into warm blondies, but resisting the urge and allowing them to cool completely on a wire rack is essential. As they cool, the internal structure sets, and the flavors meld together, resulting in a much firmer, fudgier, and more enjoyable bar. Warm blondies will be too soft and crumbly to cut neatly.
- Don’t Be Afraid of a Gooey Center: When checking for doneness, remember that blondies are meant to be fudgy. The center should look slightly underbaked and gooey when you pull them from the oven. A good test is to insert a butter knife or toothpick into the center; if it comes out with moist crumbs (not wet batter), they are done. They will continue to cook slightly and set as they cool.
FREQUENTLY ASKED QUESTIONS
You’ll know your blondie is done when the edges are set and a beautiful golden brown, but the center still appears slightly soft and gooey. To confirm, insert a butter knife or a wooden skewer into the center of the pan. If it comes out with wet batter, bake for another 3-5 minutes. If it comes out with moist crumbs attached, your blondies are perfectly baked. They should bake for no longer than 35 minutes to maintain that desirable fudgy texture. Remember, they will continue to set as they cool.
Absolutely! These blondies are actually even better the next day. Storing them in the fridge overnight allows the flavors to deepen and the texture to become even richer and fudgier. The chilling process helps them set beautifully, making them easier to slice and enhancing their decadent chewiness. Simply bake, cool completely, store in an airtight container in the refrigerator, and enjoy the following day.
I always recommend using a metal baking pan, preferably aluminum, for baking blondies and most other bar desserts. Metal pans conduct heat more efficiently and evenly, ensuring that your baked goods cook through consistently. Glass pans, on the other hand, absorb heat more slowly and tend to retain it for longer, which can lead to uneven baking with over-baked edges and an undercooked center. For a uniform, fudgy blondie, a metal pan is the superior choice.
While raspberries offer a unique tartness that perfectly complements white chocolate, you can certainly experiment with other berries! Blueberries or chopped strawberries would also work wonderfully. Just be sure to toss them lightly in flour before adding them to the batter to prevent them from sinking to the bottom during baking, just as you would with raspberries. Keep in mind that different berries might alter the overall flavor profile and moisture content slightly.
STORAGE INSTRUCTIONS
Once your raspberry and white chocolate blondies have cooled completely, store them in an airtight container. They will keep beautifully in the fridge for up to 3-4 days, and as mentioned, often taste even better after a day or two as the flavors deepen and the texture becomes fudgier. For longer storage, you can also freeze the blondies. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a quick treat.
Other Delicious Brownie and Blondie Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
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Raspberry and White Chocolate Blondies
Pin Recipe
Equipment
- 20×20 cm baking pan
- 8×12 Inch Parchment Paper
Ingredients
RASPBERRY AND WHITE CHOCOLATE BLONDIES
- 110 g butter
- 150 g granulated sugar
- 50 g brown sugar
- 2 teaspoon vanilla extract
- 2 large egg room temperature
- 165 g all-purpose flour
- ¼ teaspoon salt
- 120 g raspberries fresh or frozen + ½ teaspoon all-purpose flour
- 100 g white chocolate chips or chopped white chocolate
Instructions
- Before starting, preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20×20 cm square baking pan with parchment paper.
- Roughly chop the white chocolate.100 g white chocolate chips or chopped white chocolate
- Melt the butter, and pour the melted butter into a mixing bowl. Add the brown sugar, granulated sugar and vanilla extract. Use a hand whisk and mix until combined, for about 30-60 seconds.110 g butter, 150 g granulated sugar, 50 g brown sugar, 2 teaspoon vanilla extract
- Add the eggs one at a time, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top. You will also see, when you whisked enough that it will start to come together in a smooth batter.2 large egg
- In a separate bowl mix together the flour and salt and mix it together.165 g all-purpose flour, ¼ teaspoon salt
- Add it to the wet batter and gently mix the batter together until just combined.
- Toss the raspberries in a ½ teaspoon of flour. Add the chopped white chocolate and raspberries and gently fold them into the batter using a rubber spatula.120 g raspberries fresh or frozen
- Pour the batter into your baking pan and even it out with the spatula.
- Bake for about 30-35 minutes. Once baked, let it cool down completely on a wire rack.