White Chocolate and Raspberry Blondies

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One bowl white chocolate and raspberry blondies. These buttery-sweet blondies with tart, bright red raspberries are an easy-to-make yet decadent summer treat!

If there is one sweet treat I can never say no to, it must be a brownie or a blondie. Sweet, gooey, fudgy or cakey, simple or with added ingredients like fruit or nuts, made with dark or white chocolate… it doesn’t matter… I love them all!

These white chocolate and raspberry blondies are no exception. Rich, sweet and spiked with those wonderfully tart and refreshing berries, they are really addictive. And if you are looking for another fast baked dessert, try these Easy Strawberry Turnovers (with Puff Pastry).

White chocolate blondies with raspberries

What is a blondie?

Everybody knows brownies, but what is a blondie? Just like a brownie, it’s a dessert bar containing lots of butter and sugar, baked in a small pan and cut into small squares.

But unlike the brownies, they are made with white chocolate instead of dark and brown sugar. So they are different from white chocolate brownies as well. These latter are made with dark chocolate and contain white chips or chunks.

Blondies are flavored with vanilla and often contain different nuts, toffee, or choc chips.

Why love these raspberry blondies?

• Taste: they are so gooood! Sweet and slightly tart, vanilla flavored, rich and buttery with a note of caramel.
• Texture: dense yet tender, almost melting in your mouth.
• Fast: it takes about 5 minutes to melt the butter and stir all the ingredients. The baking time is short, about 20-25 minutes, so you could actually be ready in about 30 minutes, 40 tops. That’s great, considering this is still a cake we are talking about.
• One bowl: you will only need one bowl to stir the batter. And a saucepan to melt the butter, in case you will not use a microwave for that. Or you can add all the remaining ingredients to the saucepan with the melted butter and mix them in there.
• No mixer: all you need is a small whisk and a spoon.
• Potluck: I love to bake bars when I am supposed to bring something sweet to a party. They are easy to transport, they don’t spoil easily in the heat, they don’t break. You can eat them from the hand; there is no need for a fork or a plate. And everybody just loves them!

What do you need?

• Butter: it is preferable to use unsalted butter with a high amount of fat (European-style with at least 80% fat). It works best for these slices.
• Brown sugar:
  • A “must” ingredient when baking this kind of bars; together with vanilla, they impart the slices their typical butterscotch flavor.
  • Either light or dark brown sugar is fine.
  • You can use white sugar, and the slices will still taste good, but you will miss the deep, caramel note that the brown sugar adds.

• White chocolate: chips or chopped. Use good quality, your favorite brand, something you would eat as it is as well.
• Raspberries: fresh or frozen. If they are frozen, there is no need to thaw them.
• All-purpose flour
• Egg
• Vanilla extract
• Pinch of salt

What can you add?

• The first thing that comes to mind is nuts. I love walnuts and pecans, but macadamia, almonds, or hazelnuts taste great as well in this combination.
• You can also add butterscotch chips or toffee as well.

How to make raspberry and white chocolate blondies?

1. Preheat the oven and prepare a small baking pan. Grease it lightly and line it with parchment paper.
2. Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave.
3. Add brown sugar and vanilla extract. Whisk well. (1)
4. Whisk in the egg. (2)
5. Add flour and salt, whisk again.
6. Stir in the chips using a spoon. (3,4)
7. Transfer the batter to the prepared tin.
8. Dot with the raspberries and press them lightly into the batter.
9. Bake for 20-25 minutes. They should be lightly brown around the edges but still slightly undercooked in the middle.
10. Let cool in the pan.
11. Cut into squares before serving. Dust with icing sugar if desired.

Tips

• It’s preferable to use a kitchen scale when baking; it guarantees for best results. Using too much flour will result in cakey, tough slices
• Don’t overcook the bars. They should be slightly undercooked in the middle, as they will continue to cook as they cool in the pan.
• Don’t thaw the berries if they are frozen. Bars baked with frozen berries might need a couple of minutes of extra baking time.
• Let them cool completely before removing from the pan and cutting them.

How to keep?

You can make the raspberry white chocolate blondies ahead of time, let them cool, cut them, and keep them in an airtight container until ready to serve. They will be perfect for at least 3 days when kept at room temperature and at least 5-6 days if kept in the refrigerator.

You can also freeze the bars. Let them cool completely, slice them, and freeze solid on a tray or large plate. Once frozen, transfer to freezer bags and freeze for up to 3 months. Then, defrost in the fridge overnight or at room temperature for a few hours.

More quick recipes:

• Mascarpone Pasta
• Quick Pork Belly Bites
• Easy Chicken Pomodoro Recipe
• Creamy Pesto Gnocchi Recipe
• Easy Halloumi Fajitas

Hungry For More Fast Recipes?

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