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To make white chocolate raspberry blondies, gather these key items: - 1 cup unsalted butter, melted - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries These ingredients create a sweet and moist treat. The butter adds richness, while the sugars give it sweetness. The eggs help bind everything together, and the vanilla adds flavor. The flour forms the base, and the baking soda helps the blondies rise. Finally, the white chocolate and raspberries give each bite a burst of flavor. If you need substitutes, here are some good options: - Use coconut oil instead of unsalted butter for a dairy-free version. - Swap brown sugar for coconut sugar for a healthier choice. - Try applesauce in place of eggs to make it vegan. - Use almond flour instead of all-purpose flour for a gluten-free option. These swaps can change the flavor and texture a bit. Experimenting with substitutes can lead to fun new tastes. To bake these blondies, you’ll need some essential tools: - A mixing bowl for combining ingredients. - A whisk or spoon for mixing. - A 9x9-inch baking pan for the blondies. - Parchment paper for easy removal. - An oven thermometer to ensure your oven is at the right temperature. Having the right tools makes baking easier. It helps you create the best white chocolate raspberry blondies every time. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the blondies bake evenly. Take a 9x9-inch baking pan and grease it well. You can also line it with parchment paper. This keeps the blondies from sticking. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Whisk them until they are smooth and combined. Then, add in two large eggs and two teaspoons of vanilla extract. Stir everything together until mixed. In another bowl, sift two cups of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir just until you see no flour. Now comes the fun part! Gently fold in one cup of white chocolate chips. Then, add one cup of fresh raspberries. Be careful when mixing to keep the raspberries whole. This step adds great flavor and color to your blondies. Once everything is mixed, pour the batter into your prepared pan. Spread it out evenly before baking. To get that perfect blondie texture, mix your wet and dry ingredients well. Start with melted butter and sugars. This mix should be smooth and creamy. Next, add eggs and vanilla, blending well. When you add flour, mix just until combined. Over-mixing can make them tough. Fold in white chocolate chips and raspberries gently. This keeps the raspberries whole and juicy. After baking, let the blondies cool for about 15 minutes in the pan. This helps them set up. Then, transfer them to a wire rack to cool completely. Once cool, use a sharp knife to cut them into squares. For clean cuts, wipe the knife between cuts. This keeps the edges nice and neat. To serve your blondies, use a decorative plate. Dust them lightly with powdered sugar for a touch of elegance. Add a few fresh raspberries on top for color and flavor. You can even pair them with a scoop of vanilla ice cream. This adds a nice contrast and makes them even more special. Pro Tips Use Room Temperature Eggs: Ensure your eggs are at room temperature for better emulsification, leading to a smoother batter. Handle Raspberries Gently: When folding in the raspberries, be careful not to crush them too much to maintain their shape and flavor. Check for Doneness: Since ovens can vary, start checking your blondies a few minutes before the recommended baking time to avoid overbaking. Cool Before Cutting: Allow the blondies to cool completely in the pan before cutting to ensure clean edges and prevent crumbling. {{image_2}} You can add nuts to your blondies for extra crunch. Try adding 1/2 cup of chopped walnuts or pecans. These nuts pair well with the white chocolate and raspberries. You can also swap in dark chocolate chips for a richer taste. If you love coconut, add 1/2 cup of shredded coconut to the mix. Each of these options can change the flavor while keeping the treat yummy. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Make sure to check that your chocolate chips are gluten-free too. For a dairy-free version, swap the butter for coconut oil and use dairy-free chocolate chips. These changes will still give you a delightful blondie while meeting your dietary needs. While raspberries shine in this recipe, you can try other berries too. Blueberries or blackberries work great as substitutes. If you want a tropical twist, use diced mango or strawberries. Each berry adds its own unique flavor, making your blondies special and fun. Just remember, if you use larger berries, cut them into smaller pieces to avoid breaking the blondie texture. To keep your white chocolate raspberry blondies fresh, store them in an airtight container. This keeps them soft and moist. You can also layer them between sheets of parchment paper. Avoid letting them sit out in the open air. If you want to add some flair, you can sprinkle a bit of powdered sugar on top before storing. When stored properly, blondies last about 4 to 5 days at room temperature. If you place them in the fridge, they can last up to a week. However, the cold may make them a bit firmer. For the best taste and texture, enjoy them within the first few days. If you want to save some for later, freezing is a great option. First, let the blondies cool completely. Then, wrap them tightly in plastic wrap. After that, place them in a zip-top bag or airtight container. They can stay in the freezer for up to three months. When you're ready to eat them, just thaw them in the fridge overnight. Reheat them in the oven for a few minutes to bring back that fresh-baked taste. Yes, you can use frozen raspberries. They will work well in this recipe. Keep in mind that frozen raspberries may add more moisture. They might also break apart more during mixing. To help with this, add them straight from the freezer. This helps keep them whole and bright in your blondies. If you need an egg substitute, try using applesauce. Use 1/4 cup of unsweetened applesauce for each egg. Another option is to use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Both options work well to bind the ingredients together. Check the blondies around the 25-minute mark. They should have lightly golden edges and a soft center. Insert a toothpick into the middle. If it comes out mostly clean with some crumbs, they are ready. Remember not to overbake, as they will continue to cook a bit after you take them out of the oven. You learned how to make white chocolate raspberry blondies in this post. We covered key ingredients, substitutions, and baking essentials. I shared tips for perfect texture and serving ideas. You can even try different flavors and dietary options. Lastly, I provided storage tips to keep your treats fresh. Enjoy baking your blondies, and remember, practice makes perfect.

White Chocolate Raspberry Blondies

Deliciously sweet blondies with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 4 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
  • Add the eggs and vanilla extract to the butter mixture, stirring until fully incorporated.
  • In another bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the white chocolate chips and fresh raspberries gently, being careful not to break the raspberries too much.
  • Pour the blondie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean with a few crumbs.
  • Remove from the oven and let the blondies cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
  • Once cooled, cut into squares and enjoy!

Notes

Serve the blondies on a decorative plate, dust with a little powdered sugar, and garnish with a few fresh raspberries on top for added color and a pop of flavor!
Keyword blondies, dessert, raspberries, white chocolate