Raspberry White Chocolate Blondies
Raspberry White Chocolate Blondies are the epitome of sweet and tart harmony, offering a chewy, buttery texture that will sweep you off your feet. A buttery blondie bursting with juicy raspberries and melted white chocolate swirls—pure bliss in every bite!
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
- In a small saucepan over low heat, melt the butter.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar, whisking until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt; gradually mix into the wet ingredients until just combined.
- Gently fold in the white chocolate chips and raspberries.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 25-30 minutes until the edges are golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice into squares and serve.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for up to three months.