Name: Devastating Raspberry White Chocolate Blondies in 30 Mins
Prep time: 15 min
Cook time: PT-491270H26S
Total time: PT-491270H26S
Cuisine: American
Ingredients: ⅔ cup (133.33 g) granulated sugar; ½ cup (113.5 g) unsalted butter melted, warm; 1 large egg room temperature; 1 teaspoon vanilla extract; 1¼ cups (156.25 g) all-purpose flour; ½ teaspoon (2 g) baking powder; ⅛ teaspoon salt; ¾ cup raspberries fresh or frozen; ⅔ cup (120 g) white chocolate chips or a white chocolate bar chopped into small pieces

Jump to Recipe

Okay, friends, let’s talk blondies. Specifically, let’s dive headfirst into the world of Raspberry White Chocolate Blondies. I mean, seriously, is there a more perfect combo? That tangy raspberry with the sweet, melty white chocolate… it’s just *chef’s kiss*. And the best part? They’re SO easy to make. I whipped up a batch last week when my niece came over, and even she (who claims baking is “too hard”) was amazed at how simple they were. You basically throw everything in a bowl, bake, and BAM! Instant happiness. Trust me, these Raspberry White Chocolate Blondies are about to become your new go-to dessert. You’ll thank me later!

Why You’ll Love These Raspberry White Chocolate Blondies

Seriously, what’s not to love? But just in case you need convincing, here are a few reasons why these blondies are about to become your new obsession:

Quick and Easy Dessert

I’m talking from bowl to oven in, like, 15 minutes! It’s the perfect dessert when you need something sweet FAST.

Perfect Balance of Flavors

That slightly tart raspberry cuts through the sweetness of the white chocolate *perfectly*. It’s a flavor explosion in your mouth, I swear!

Chewy and Delicious Texture

Forget cakey blondies! These are perfectly chewy with slightly gooey centers. Wow, just thinking about it makes my mouth water!

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Ingredients for Raspberry White Chocolate Blondies

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Raspberry White Chocolate Blondies. Don’t skimp on quality here – it really makes a difference!

⅔ cup (133.33 g) granulated sugar – you know, the regular kind!
½ cup (113.5 g) unsalted butter melted, warm – not hot, just nicely melted.
1 large egg room temperature – because it blends better, trust me.
1 teaspoon vanilla extract – pure vanilla is always best!
1 ¼ cups (156.25 g) all-purpose flour – nothing fancy here.
½ teaspoon (2 g) baking powder – for a little lift.
⅛ teaspoon salt – just a pinch!
¾ cup raspberries fresh or frozen – either works, but don’t thaw frozen ones!
⅔ cup (120 g) white chocolate chips or a white chocolate bar chopped into small pieces – I love using a bar for those melty chunks.

How to Make Raspberry White Chocolate Blondies: Step-by-Step Instructions

Okay, ready to get baking? This is where the magic happens! Just follow these super easy steps, and you’ll be sinking your teeth into a chewy, raspberry-white chocolate-y dream in no time. I promise, it’s easier than ordering takeout!

Preparing the Pan and Wet Ingredients

First things first: Preheat your oven to 350°F (177°C). Then, line an 8-inch square pan with parchment paper – leave some overhang to make lifting them out later a breeze! In a large bowl, whisk together the sugar and that warm, melted butter until it’s all smooth and happy. This usually takes a minute or two. Then, mix in the egg and vanilla. See? Easy peasy!

Combining Dry and Wet Ingredients for the Raspberry White Chocolate Blondies

Now, in a separate bowl, whisk together the flour, baking powder, and salt. Toss in those gorgeous raspberries – this helps keep them from sinking to the bottom! Gently fold the raspberry mixture into the wet ingredients. Don’t overmix! A few flour streaks are totally fine. Then, stir in those white chocolate chips (or chopped chocolate!).

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Baking Your Raspberry White Chocolate Blondies

Carefully spread the blondie batter into your prepared pan. Pop it in the oven and bake for about 25-30 minutes. You’ll know they’re ready when the edges are golden brown and the center is set. A toothpick inserted near the center should come out with just a few moist crumbs attached. Don’t overbake, or they’ll be dry! (Nobody wants dry blondies.)

Cooling and Cutting the Raspberry White Chocolate Blondies

Let the blondies cool in the pan completely before you even *think* about cutting them. Seriously, patience is key here! Once they’re cool, lift them out using the parchment paper overhang. Finish cooling them on a wire rack. Then, cut into 16 even squares (or, you know, just hack at it like I usually do!). For extra decadence, drizzle with melted white chocolate. Boom! You’re a star!

Tips for Perfect Raspberry White Chocolate Blondies

Want to take your Raspberry White Chocolate Blondies from “good” to “OMG, these are amazing!”? Of course, you do! Here are my top tips for blondie perfection. These little tricks make a HUGE difference, trust me!

Ingredient Temperature Matters

Seriously, don’t skip this! Room-temperature eggs and *warm* (not hot!) melted butter are key. The butter needs to be melted to combine properly, but not so hot that it cooks the egg!

Don’t Overmix the Batter

This is a big one! Overmixing develops the gluten in the flour, which leads to tough, not-so-chewy blondies. Gently fold everything together until just combined. Seriously, stop when you still see a few flour streaks!

Check for Doneness Carefully

Those precious blondies are done when the edges are golden brown and the center is set. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Watch them closely! Ovens vary, so yours might need a few minutes more or less.

Ingredient Notes and Substitutions for Raspberry White Chocolate Blondies

Okay, so here’s the deal: sometimes you just gotta make do with what you have, right? So, let’s talk about some ingredient swaps you can make without totally ruining these amazing Raspberry White Chocolate Blondies. Don’t worry, I’ve got your back!

Raspberry Variations

Fresh or frozen raspberries both work great! If you’re using frozen, don’t thaw them – just toss them in frozen! Wanna switch it up? Try blueberries or chopped strawberries instead!

White Chocolate Options

White chocolate chips are super convenient, but a chopped white chocolate bar melts *so* beautifully into puddles of goodness. Your call! Just make sure it’s good quality white chocolate, okay?

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Frequently Asked Questions About Raspberry White Chocolate Blondies

Got questions? I’ve got answers! Here are a few of the most common things people ask me about making these Raspberry White Chocolate Blondies. Don’t be shy – baking should be fun, not stressful!

Can I use frozen raspberries?

Absolutely! Just don’t thaw them first. Toss them in frozen, and they’ll be perfect. Thawing makes them mushy, and nobody wants mushy raspberries in their blondies!

How do I store these blondies?

These are best stored in an airtight container at room temperature. They’ll stay fresh for about 3-4 days (if they last that long!). You can also pop them in the fridge to extend their shelf life a bit, but they might lose a bit of that amazing chewy texture.

Can I make these ahead of time?

Yep! You can bake them a day or two in advance. Just store them properly (see above!). Or, you can even mix the batter ahead of time and keep it covered in the fridge for up to 24 hours. Just give it a good stir before baking. That works too!

Estimated Nutritional Information for Raspberry White Chocolate Blondies

Okay, so here’s the thing: I’m no nutritionist! But if you’re curious, each Raspberry White Chocolate Blondie square is *roughly* around 220 calories. Of course, that’s just an estimate!

Enjoy Your Delicious Raspberry White Chocolate Blondies!

Alright, friends, that’s all there is to it! Go forth and bake some seriously amazing Raspberry White Chocolate Blondies. And hey, if you try them, leave a comment below and let me know what you think! Or snap a pic and share it on social media – I’d love to see your creations!