Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease an 8x8-inch (20x20 cm) baking pan and line it with parchment paper.
Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave. Add brown sugar and vanilla extract. Whisk well. Whisk in the egg. Add flour and salt, and incorporate. Stir in the chocolate chips with a spoon. Transfer the batter to the prepared tin.
Scatter the raspberries on top and press them lightly into the batter.
Bake for 35-45 minutes. They should be lightly brown around the edges but still slightly undercooked in the middle (Note 6). Let cool in the pan.
Cut into squares before serving. Dust with icing sugar if desired.
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
Preferably European-style butter with at least 80% fat. Don’t use reduced-fat butter or margarine for making blondies or brownies.
Either light or dark brown sugar is okay.
White chocolate chips or chopped chocolate.
Either fresh or frozen. If using frozen, don’t thaw them. Blondies made with frozen berries might need a few more minutes in the oven but check.
Please don’t overbake; they will continue cooking in the pan while they cool.