Delish Raspberry White Chocolate Blondies
Chewy, buttery blondies loaded with tangy raspberries and creamy white chocolate. An easy one-bowl bar dessert ready in under an hour.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries patted dry
- 1 teaspoon lemon zest optional
- 1 teaspoon all-purpose flour for tossing raspberries
- 0.25 cup white chocolate, melted for drizzle, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8 inch square baking pan with parchment, leaving overhang on two sides.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and combined, about 1 minute.
- Whisk in eggs and vanilla until the mixture is thick and smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet and fold with a spatula just until no dry streaks remain.
- Toss raspberries with 1 teaspoon flour. Fold lemon zest, 0.75 cup white chocolate chips, and raspberries gently into the batter.
- Spread batter evenly in prepared pan. Sprinkle the remaining 0.25 cup chips over the top.
- Bake 25 to 30 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan on a rack. Drizzle with melted white chocolate if using, then lift out by the parchment and cut into 16 squares.
Notes
For neatly cut bars, chill the cooled slab for 30 minutes before slicing. Store airtight at room temperature for 2 days or refrigerate up to 5 days.