Save to Pinterest I baked these blondies on a rainy Saturday when I had a handful of raspberries about to turn and half a bar of white chocolate staring at me from the pantry. I wasn't following a plan, just melting butter and hoping for something that tasted like comfort. What came out of the oven was better than I expected: golden edges, soft center, and little pockets of tart fruit that hadn't completely dissolved. I've been making them ever since, sometimes for guests, sometimes just for myself on quiet afternoons.
The first time I brought these to a potluck, someone asked if I'd ordered them from a bakery. I laughed because I'd made them in under an hour while still in my pajamas. There's something about the way the raspberries bleed into the batter and the white chocolate melts into sticky pools that makes them look more impressive than the effort required. I've since made them for birthday gatherings, book club meetings, and once for a neighbor who needed cheering up.
Ingredients
- All-purpose flour: The structure of the blondie, don't pack it into the measuring cup or they'll turn out dense.
- Baking powder: Just enough lift to keep them from being fudgy in a bad way.
- Salt: Brings out the sweetness and keeps everything from tasting flat.
- Unsalted butter: Melted and cooled so it doesn't scramble the egg, this is where the rich flavor starts.
- Light brown sugar: Packed tight, it gives that caramel-like chew and keeps them soft for days.
- Egg: One large egg binds it all together, room temperature works best.
- Vanilla extract: Pure, not imitation, it makes a difference you can taste.
- White chocolate: Chopped from a bar or good quality chips, avoid anything waxy or artificial.
- Fresh raspberries: Or frozen straight from the bag, no thawing needed, they break down just enough to marble the batter.
Instructions
- Prep your pan:
- Line the baking pan with parchment so the overhang acts like handles when you lift the whole block out later. It saves you from prying at stuck corners with a spatula.
- Mix the dry ingredients:
- Whisk the flour, baking powder, and salt in a bowl and set it aside. This step takes thirty seconds and prevents clumps.
- Combine butter and sugar:
- Whisk melted butter and brown sugar until it looks glossy and smooth, like wet sand catching light. Then add the egg and vanilla, whisking until it's silky.
- Fold in the dry mix:
- Stir just until no white streaks remain. Overmixing makes them tough, and nobody wants a tough blondie.
- Add chocolate and berries:
- Fold gently with a spatula so the raspberries don't break apart completely. A few smears of pink in the batter are fine.
- Bake until set:
- Spread the batter evenly and bake until the top looks matte and a toothpick comes out with moist crumbs. Pull them a minute early rather than a minute late.
- Cool completely:
- Let them sit in the pan until they're room temperature. Cutting too soon turns them into a crumbly mess.
Save to Pinterest There was an evening last spring when I made these for no particular reason and ate one still warm from the pan, standing at the counter with the window open. The smell of vanilla and berries filled the kitchen, and I remember thinking that some recipes don't need an occasion. They just need to exist when you want something sweet and uncomplicated.
How to Store Them
Keep them in an airtight container at room temperature and they'll stay soft for three days. I've also wrapped individual squares in plastic and tucked them into lunchboxes. They don't need refrigeration unless your kitchen is very warm, and even then, they're fine for a couple of days on the counter.
What to Do with Leftovers
If you somehow have leftovers (rare in my house), 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 brighter. I've also crumbled them over yogurt for breakfast, which felt indulgent but not entirely unreasonable.
Little Things That Help
Use parchment paper with long edges so you can lift the whole slab out in one piece. A sharp knife wiped clean between cuts gives you neat squares instead of jagged chunks. If you want them to look bakery-perfect, drizzle melted white chocolate over the top in thin lines and let it set before cutting.
- Let the melted butter cool for a few minutes so it doesn't cook the egg when you whisk them together.
- Don't press the batter down too hard when spreading it, or the bottom layer will bake too dense.
- Check them at 28 minutes, every oven runs a little different and a minute too long makes them dry.
Save to Pinterest These blondies have become one of those recipes I don't think about too hard anymore, I just make them when I need something reliable and a little bit special. I hope they end up in your regular rotation too.
Recipe FAQs
- → Can frozen raspberries be used in this dessert?
Yes, frozen raspberries work well and can be added directly without thawing, preserving their shape and flavor.
- → How can I prevent the white chocolate from melting completely during baking?
Gently fold the white chocolate into the batter last to maintain some texture, and avoid overbaking to keep chunks intact.
- → What is the ideal baking time to achieve a moist texture?
Bake for 28 to 32 minutes at 350°F (175°C) until the top is set but the center remains slightly soft for a chewy interior.
- → Can these blondies be stored after baking?
Store in an airtight container at room temperature for up to 3 days to retain freshness and texture.
- → Is it necessary to line the baking pan with parchment paper?
Yes, lining with parchment helps lift the blondies easily from the pan and prevents sticking.
- → What alternatives can be used instead of brown sugar?
Light brown sugar adds moisture and flavor, but coconut sugar or honey can be used as alternatives with slight texture changes.