Pin It I wasn't planning to make blondies that afternoon, but I had a pint of raspberries about to turn and a bar of white chocolate I'd been hoarding. The combination sounded risky at first, maybe too sweet, but the moment I pulled that first pan from the oven, the kitchen smelled like a bakery I'd want to live in. The raspberries had burst into jammy pockets, and the white chocolate pooled into creamy little rivers.
I brought a batch to a potluck once, and my friend who swears she doesn't like white chocolate ate three squares before admitting they were her favorite thing on the table. There's something about the way the berries stain the batter pink at the edges that makes these feel special, even when you've thrown them together on a whim. I've made them for birthdays, breakups, and boring Tuesdays, and they always disappear fast.
Ingredients
- All-purpose flour: The backbone of the blondie, giving structure without weighing it down. Measure it carefully or you'll end up with dense, cakey squares instead of chewy ones.
- Baking powder: Just enough to give a slight lift without turning these into cake. Don't swap it for baking soda unless you want flat, bitter results.
- Salt: Balances the sweetness and makes the white chocolate taste richer. I've skipped it before and regretted it.
- Unsalted butter: Melted and cooled, it creates that signature chewy texture. Salted butter works in a pinch, just cut the added salt in half.
- Light brown sugar: Packed tight, it adds moisture and a hint of caramel flavor that white sugar can't replicate.
- Egg: Binds everything together and adds richness. Use it at room temperature for smoother mixing.
- Vanilla extract: Pure vanilla makes a noticeable difference here, rounding out the sweetness with warmth.
- White chocolate: Go for good quality chips or chop a bar yourself. The cheap stuff can taste waxy and won't melt into those luscious pockets.
- Raspberries: Fresh or frozen, they burst into tart little jewels as they bake. If using frozen, toss them in straight from the freezer to avoid a soggy batter.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line an 8-inch square pan with parchment, leaving some hanging over the sides. This makes lifting the whole block out later so much easier than trying to cut them in the pan.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside and resist the urge to skip this step, clumps of baking powder are not a fun surprise.
- Combine butter and sugar:
- In a large bowl, whisk the melted butter and brown sugar until it looks glossy and smooth. It should feel like stirring wet sand that's just starting to hold together.
- Add egg and vanilla:
- Whisk in the egg and vanilla until the mixture is silky and pale. This is where the magic happens, the batter transforms from grainy to luxurious.
- Fold in the dry mix:
- Stir the flour mixture into the wet ingredients until just combined. Stop as soon as you don't see streaks of flour, overmixing makes tough blondies.
- Add chocolate and berries:
- Gently fold in the white chocolate and raspberries with a spatula. Be tender with the berries so they don't break apart too much before baking.
- Bake:
- Spread the batter evenly into the pan and bake for 28 to 32 minutes. The top should look set and a toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely:
- Let the blondies cool in the pan before lifting them out by the parchment. Cutting them warm makes a crumbly mess, patience pays off here.
Pin It The first time I made these for myself, I ate half the pan standing at the counter with a glass of cold milk. They reminded me why I started baking in the first place, not for perfection, but for the quiet pleasure of making something sweet and sharing it, or not. These blondies don't need an occasion, they make their own.
How to Store and Serve
Keep them in an airtight container at room temperature for up to three days, though they rarely last that long. If you want to get fancy, warm a square in the microwave for ten seconds and serve it with vanilla ice cream. The white chocolate gets melty again and the raspberries taste even more jammy.
Variations Worth Trying
Swap the raspberries for blackberries or halved strawberries if that's what you have. I've also used dark chocolate instead of white for a less sweet version, and it was just as good in a completely different way. A handful of chopped pistachios folded in with the chocolate adds a nice crunch and a pop of green that looks impressive.
Common Questions and Fixes
If your blondies turn out cakey instead of chewy, you likely overmixed the batter or overbaked them. Next time, stir just until combined and pull them out a minute or two earlier. If the raspberries sink to the bottom, your batter might be too thin, make sure your butter is cooled before mixing and don't skip the flour.
- Use parchment paper, not just greased pan, for cleanest removal and nicest edges.
- Let the butter cool after melting or it will cook the egg when you mix them.
- Cut with a sharp knife wiped clean between slices for bakery-perfect squares.
Pin It These blondies have become my go-to when I want something that feels special without the fuss. They're proof that the best recipes are the ones you'll actually make again, not the ones that sit pretty in a bookmarked tab forever.
Recipe FAQs
- → Can frozen raspberries be used?
Yes, frozen raspberries can be added directly without thawing to maintain texture and freshness in the blondies.
- → How do you prevent overmixing the batter?
Mix dry ingredients into wet just until combined to avoid tough blondies and preserve lightness.
- → What chocolate works best?
White chocolate chips or chopped white chocolate both melt smoothly and add creamy sweetness.
- → How should the blondies be baked?
Bake at 350°F (175°C) for 28–32 minutes until the top is set but still moist inside for a chewy texture.
- → How to store leftovers?
Store blondies in an airtight container at room temperature for up to 3 days to keep them fresh.