White Chocolate And Raspberry Blondies
White Chocolate Raspberry Blondies- Blondies With Raspberries? Yes! I’m showing you how to make this incredibly easy 6 ingredient dessert that is ready in under an hour. If you are looking for a dessert that is impressive but simple and not too sweet, you are right where you need to be. Let’s make some blondies!
What You Will Love About Blondies With Raspberries
Has there ever been a better combination of flavors than white chocolate and raspberry? It’s one of my favorites to order at a coffee shop in my latte. These two go together like peanut butter and jelly, each playing on the other’s strengths.
I make these every Summer when the raspberries start to make their appearance at the markets and roadside berry stands. Living where I do, I can hardly drive anywhere and not run across someone selling berries.
When you buy all these berries you need something to make with them, right? That’s where this recipe and this whole site step in to help you. I love working with farm fresh ingredients and making things from scratch and creating recipes that help people make fresh dishes that make them feel great. To see more about the site, I hope you’ll visit the about page so you can get more information about The Copper Table!
As I said before, these only need six ingredients and take less than an hour from start to finish. Talk about easy, right? This is one of my favorite recipes on the blog, and I hope you love them as much as I do.
Ingredients for White Chocolate And Raspberry Blondies
Yep, you only need six ingredients!
I have not listed every ingredient here. I only wanted to provide some notes on some of the ingredients for you in this section to give you some info that I think is important. The full ingredient list is in the recipe card.
White Chocolate- Be sure to use good quality white chocolate. How will you know the difference? The ingredients! If Palm Kernel Oil is in the list, then avoid that one. Look for white chocolate with Cocoa Butter as the main ingredient. This will be of much better quality and your dessert will thank you!
Fresh Raspberries- Look for raspberries that don’t have mold on them, that are firm and brightly colored.
Granulated Sugar- If blondies normally contain brown sugar, why does this recipe use granulated sugar instead? There is one good reason I used granulated sugar here. It’s because brown sugar has a stronger flavor profile, and I really want that white chocolate and raspberry flavor combination to shine and have nothing competing with it. Granulated sugar adds sweetness without an extra flavor to compete with the other ingredients.
Unsalted Butter- Be sure your butter is unsalted, using salted butter will result in added salt.
That’s it! It’s that easy! Sometimes the dishes with the fewest ingredients and the simplest of preparations yield the best things, and this is one of those times.
How To Make White Chocolate And Raspberry Blondies
Oh my goodness, this is so easy!!! You will make these over and over again!
- Line and grease the pan (see the recipe card for instructions).
- Melt the white chocolate and butter in a saucepan (more info below).
- Whisk the eggs and sugar together.
- Slowly add the egg and sugar mixture to the chocolate.
- Add the flour.
- Then add the raspberries.
- Bake and you’re done!.
That’s it! You have lovely, amazing, delicious white chocolate and raspberry blondies!
It is worth noting that you will need a saucepan to melt the butter and the chocolate. Please, please, please don’t use the microwave for this! A saucepan on the stove makes for a smoother melt of the chocolate and less risk of burning it.
Don’t forget to visit the recipe card to see the complete instructions along with recipe notes!
Tips To Make The Best Blondies
This process couldn’t be easier! You do need to watch the white chocolate as it melts to keep from burning it, but this is not difficult at all as long as you use lower heat and don’t walk away from it.
- Continual stirring helps keep the chocolate moving so it is less likely to burn (more on melting the chocolate below).
- You’ll need to make sure your saucepan is large enough to hold all of your ingredients, as the other ingredients are added to it and mixed right in the saucepan.
- If your saucepan is not large enough, simply scrape the melted chocolate and unsalted butter mixture into a large mixing bowl and continue with the recipe from there.
How To Melt Chocolate On the Stove
Don’t be intimidated by this! Melting chocolate on the stovetop is easier than you think. There are two ways you can melt the chocolate:
- Directly In a Saucepan
- Using a Double Boiler
As long as your heat is not above medium low and you use a nonstick saucepan and keep an eye on it, you don’t need a double boiler to do this. All you need is to melt this low and slow while stirring. That’s it!
It’s a good idea to pick up the pan and stir that way occasionally, this way the chocolate is not on the heat all the time.
If you are not comfortable doing this directly in the pan, put water in the saucepan about a third of the way up the sides, bring the water to a boil and place a heat proof mixing bowl over the top of the saucepan and melt your white chocolate in the bowl. The boiling water will heat the bowl thereby melting the chocolate.
Like I said before, do not microwave the white chocolate! It will be more difficult to watch that it does not burn, and you can’t control the heat this way.
Can Frozen Raspberries Be Used Instead Of Fresh?
Due to ice crystals that form on frozen fruit, they will defrost as the blondies bake and put additional moisture into the batter as they bake. This could potentially put too much moisture into your blondies, affecting the cooking time and possibly the texture. Having said that, I recommend fresh berries.
Could a 13×9 Pan Be Used To Make These Blondies?
I don’t advise using a 13×9 pan, because your blondies will turn out much thinner and because they will cook faster being spread out in a larger pan they may be more prone to burning.
You can use a 9x9x2 inch pan if you like. Just keep an eye on them toward the end of the baking time to avoid overbaking, they will not need as long to bake. For more on this, see recipe notes in the recipe card.
How To Store White Chocolate Raspberry Blondies
These will keep for about 3 to 5 days refrigerated in the pan they were baked in or in a container with a lid. If you store them in the baking pan, wrap it in foil or plastic wrap. You can warm them for a few seconds in the microwave.
You can leave them out on the kitchen counter overnight as well, but any longer than a day and it is wise to refrigerate them.
What To Serve With White Chocolate And Raspberry Blondies
These are nice and portable so they are perfect for picnics. My Curried Chicken Salad with Coconut, Farro Salad with Spring Vegetables, and Easy Strawberry Basil Lemonade are great as additional menu items.
I also love these with burgers and baked beans.
These white chocolate raspberry blondies are surprisingly light, so they pair well with a lot of things and you don’t need to worry about this being a heavy dessert that you are serving after an equally heavy meal.
If you are reading this, thank you for being here. I certainly hope you love this dish! If you tried these White Chocolate And Raspberry Blondies, I’d love to hear how they turned out! Just leave a rating or comment below.
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White Chocolate Raspberry Blondies
These White Chocolate Raspberry Blondies are thick, fudgy, chewy, and oh so good! Only six ingredients and ready in under an hour. They are the perfect use for those yummy fresh raspberries!
- Total Time: 50 minutes
- Yield: 9 servings 1x
Ingredients
- 12 ounces of White Chocolate (chips or bar chocolate that has been chopped)
- 1/2 cup (one stick) Unsalted Butter
- 3 large Eggs
- 1/2 cup Granulated Sugar
- 1 3/4 cups All Purpose Flour
- 6 ounces Fresh Raspberries
Instructions
- Make sure a rack is in the center of your oven and turn on the oven to 350 degrees.
- Line an 8x8x2 inch metal baking pan with foil. Grease the foil with butter. See notes for additional information on using another type of pan.
- Under cold running water, rinse the raspberries. Gently pat dry with paper towels, and leave them on paper towels to finish drying while you make the blondie batter.
- Cut the 1/2 cup (one stick) of unsalted butter into pieces.
- Over medium low heat in a nonstick saucepan, melt the white chocolate, stirring with a rubber scraper.
- Once the chocolate is melted, add the 1/2 cup of unsalted butter and stir to combine. Set aside to cool for about 15 minutes.
- While the chocolate cools, gather the rest of the ingredients you will need.
- Using a fork, gently whisk the 3 eggs in a medium sized mixing bowl.
- Add the 1/2 cup of granulated sugar to the eggs and stir to combine.
- Once the chocolate and butter mixture has cooled, slowly add the eggs and sugar and stir until eggs and sugar are incorporated.
- Add the 1 3/4 cups of all purpose flour to the mixture and stir until the flour is incorporated.
- Add the 6 ounces of rinsed and dried fresh raspberries and very gently use a rubber scraper to fold them in.
- Pour the blondie batter into the prepared pan and use the rubber scraper to gently spread it evenly over the pan.
- Bake for 25 to 35 minutes, checking after 25 minutes, then check every 2-3 minutes thereafter. You will know they are done when the top is a light golden color and the middle has a slight give but doesn't jiggle. Allow to cool and cut into 9 squares to serve.
Notes
You can use a 9x9x2 inch pan if you don't have an 8 inch. They will take a little less time to bake so watch them beginning at the 20 minute mark.
If you are using a glass pan, it will take a bit longer to bake them. It could take as long as 40 minutes. Again, keep checking them for doneness. If you are using a glass pan, be sure your aluminum foil lining the baking pan is dull side down to avoid reflections from the foil's shiny side affecting the baking.
Fresh raspberries are recommended. If you want to try using frozen, let them defrost and try to pat them dry to get rid of as much moisture as possible. The added moisture from the freezing process will affect baking. This is why fresh raspberries are advised.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Desserts and Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 375
- Sugar: 34
- Sodium: 64
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 7
- Cholesterol: 72
Oh my, these look so delicious!!
Mmmm… These sound delicious! -Marci @ Old Rock Farmhouse
These look so good!! I think raspberries and white chocolate go really well together
Oh wow! These look absolutely delicious. I am off to explore some more yummy recipes!
Thanks so much for sharing with #MMBC. Hope to see you again next week Amy. 🙂
Thank you Jayne!
This is the perfect recipe to use the last of the summer raspberries! Thank you for sharing with Hearth and Soul. I’ll be featuring this post at the September edition of the link party which goes live on Sunday 4th September.
Thank you for featuring me April, I appreciate it!
Simply yummy!
A huge YES to this flavor combination!
It’s one of my favorites!
Oh yum, those look SO good. Thanks for sharing at the TFT party.
You are welcome Pam!
My My! This looks so tasty. Being only 6 ingredients makes it 10 times better.
Raspberry always pairs well with white chocolate in my opinion. The blondies are so easy to make; can’t believe they are only 6 ingredients. and they look delicious. thanks for sharing this recipe.