Easy White Chocolate and Raspberry Blondies
This delicious and easy White Chocolate and Raspberry Blondies recipe is the perfect evening sweet treat that comes together in less than an hour!
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Equipment
- kitchen scale optional but recommended
- whisk
- rubber spatula
- offset spatula
- 8x8 baking pan
- parchment paper lining the baking pan
- mixing bowls
Ingredients
- ½ cup unsalted butter, melted
- 1 cup sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp fine sea salt
- ½ tsp baking powder
- ⅓ cup white chocolate chips
- ¾ cup raspberries fresh or frozen
Instructions
- Preheat oven to 350 F. Combine flour, cornstarch, baking powder, and fine sea salt and sift well. Set aside.
- In a large bowl melt butter. Add sugar and vanilla extract, and whisk until well combined.
- Add egg and whisk until well combined.
- Add dry ingredients to wet ingredients. Use a rubber spatula to fold in until just combined.
- Add white chocolate and raspberries, and gently fold in.
- Transfer to an 8x8 baking pan, and use an offset spatula or rubber spatula to spread evenly.
- Bake for 30 - 35 minutes, or until you see the edges browning and the top of blondies lightly browning or shiny.
- Remove from oven and place on a wire rack to cool. Allow to cool completely before slicing.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your egg is at room temperature before beginning. You can quicken this step by placing the egg in warm water for a few minutes.
Wash and dry berries before use. The raspberries should be dry before adding to the batter so we do not incorporate excess moisture. Pat them dry with a kitchen towel or paper towel.
Prep baking pan. I've found it easiest when baking with an 8x8 baking pan to line with parchment with an overhang on each side so it easily lifts once done baking.
Add Lemon! Substitute the vanilla extract with lemon extract for that added twang in each bite. Substitute as a 1:1.
Top with raspberry curd for added depth of raspberry flavor. After the blondies are baked and cooled, portion and slice, and add a dollop of raspberry curd (and maybe a bit of lemon zest on top?).
Substitute raspberries with blueberries or cranberries. Either will pair wonderfully with the white chocolate.
Add melted white chocolate on top for a burst of additional sweetness.
Tried this recipe?Let us know how it was!
