White Chocolate and Raspberry Blondies -

A stack of three white chocolate raspberry blondies.

White Chocolate and Raspberry Blondies

These easy one bowl white chocolate raspberry blondies are the perfect sweet treat. Soft, rich and chewy, these simple bars are great for outdoor gatherings or any occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 347kcal

Author Ann Otis

Equipment

1 8 x 8 inch baking pan

Ingredients

1/2 cup unsalted butter melted
1 cup light brown sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 1/4 cup all-purpose flour
¾ cup raspberries fresh or frozen - not thawed
3/4 cup white chocolate chips

US Customary - Metric

Instructions

Heat the oven to 350 and butter an 8 x 8 inch baking pan
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg, egg yolk, vanilla, and salt and whisk to combine.
Stir in the flour until just combined.
Stir in the white chocolate chips until evenly distributed.
Carefully fold in the raspberries, taking care not to break them up too much. Pour into the prepared pan and spread the thick batter evenly.
Bake 23 to 27 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the blondies cool completely in the pan and cut into squares.

Video

Notes

Doubling the recipe

This recipe is easily doubled by making twice the batter and using a 9 x 13 inch baking pan instead of 8 x 8. Change the number of servings in the recipe card from 9 to 18 and it will adjust all the ingredient quantities for you.

Storage

Store refrigerated in an airtight container for 3-4 days.

Freezing

Store the cut blondie bars in a freezer bag or wrap them up in plastic wrap and keep them frozen in an airtight container. These will last you for about three months. Just thaw them overnight in the fridge before serving.

Nutrition