White Chocolate Raspberry Blondies
These White Chocolate Raspberry Blondies are soft, fudgy bars filled with sweet white chocolate and bursts of tart raspberries. Finished with a hint of lemon zest, they bake up rich, chewy, and perfectly balanced for an easy dessert that feels a little special.
Servings: 16
Calories: 175kcal
Equipment
- 9x9 baking dish
Ingredients
- ½ cup unsalted butter melted and slightly cooled
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup frozen raspberries
- ½ cup white chocolate chips or chopped white chocolate plus extra for topping
Instructions
- Preheat the oven to 350°F (177°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the eggs, vanilla extract, lemon zest, and salt. Whisk until the mixture is smooth, glossy, and slightly lighter in color.
- In a separate bowl, whisk together the flour and baking powder.
- Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing.
- Gently fold in the white chocolate chips. Then carefully fold in the frozen raspberries, being careful not to crush them too much.
- Spread the batter evenly into the prepared baking pan. Sprinkle a few extra white chocolate chips and raspberries over the top, if desired.
- Bake for 28–33 minutes, or until the edges are lightly golden and set. The center may still look slightly underdone, but will continue to set as the blondies cool.
- Let the blondies cool in the pan for 15–20 minutes. Using the parchment paper overhang, lift them out of the pan and transfer to a wire rack to cool completely.
- Slice into 16 squares and serve.
Video
Notes
- Keep the raspberries frozen until you're ready to fold them into the batter.
- Mix the batter just until combined to keep the blondies soft and fudgy.
- Bake until the edges are lightly golden and the center still has a slight jiggle.
- Chill the blondies before slicing for cleaner, neater squares.
Nutrition
Serving: 16g | Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 47mg | Fiber: 1g | Sugar: 14g