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stack of three white chocolate raspberry blondies

White Chocolate Raspberry Blondies

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5 from 58 reviews

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

Units Scale
  • 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

  1. Make sure a rack is in the center of your oven and turn on the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Cut the 1/2 cup (one stick) of unsalted butter into pieces.
  5. Over medium low heat in a nonstick saucepan, melt the white chocolate, stirring with a rubber scraper.
  6. 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.
  7. While the chocolate cools, gather the rest of the ingredients you will need.
  8. Using a fork, gently whisk the 3 eggs in a medium sized mixing bowl.
  9. Add the 1/2 cup of granulated sugar to the eggs and stir to combine.
  10. Once the chocolate and butter mixture has cooled, slowly add the eggs and sugar and stir until eggs and sugar are incorporated.
  11. A๏ปฟdd the 1 3/4 cups of all purpose flour to the mixture and stir until the flour is incorporated.
  12. Add the 6 ounces of rinsed and dried fresh raspberries and very gently use a rubber scraper to fold them in.
  13. Pour the blondie batter into the prepared pan and use the rubber scraper to gently spread it evenly over the pan.
  14. 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.

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

Find it online: https://thecoppertable.com/white-chocolate-raspberry-blondies/