Soft and scrumptiously fudgy, these White Chocolate Raspberry Blondies are infused with the toasty warmth of browned butter and loaded with juicy raspberries and creamy white chocolate!
As we get closer and closer to the end of summer, I’m trying my VERY hardest to squeeze in as many berry recipes as possible! Although I’m definitely looking forward to fall and all the flavors that come along with it, a part of me is still not ready to let go of summer.
So with that being said, let’s dive straight into this delectably rasberrylicious recipe that’s perfect for fending off the end-of-summer blues…
These White Chocolate Raspberry Blondies are absolutely DIVINE. Thick, chewy, and exquisitely fudgy, you won’t find a more blissful experience than biting into one of these blondie babes. Every heavenly bite is infused with the rich nuttiness of browned butter, along with juicy red raspberries and melty bits of white chocolate. Seriously, these are some of the most mouthwatering blondies I have ever made.
Why You’ll Love These Blondies
Super Quick and Easy to Make: These blondies come together in just 1 hour! Just 30 minutes to make the batter, and 30 minutes to bake it. It also requires VERY few dishes, which means VERY little clean-up. Yay!
Deliciously Irresistible: These blondies have the perfect balance of tart juicy raspberries and lusciously sweet white chocolate. Plus, the addition of browned butter just takes these blondies to a whole new level.
Perfect for Parties or Big Gatherings: The recipe can easily be doubled and made in a 9×13-inch baking dish. It’s also a great make-ahead option if you want to make them the day before an event!
Tips for Making THE BEST White Chocolate Raspberry Blondies
Brown the Butter: Not only does browning the butter add so much nutty, toasty flavor to the blondies, but it also produces that nice golden brown sheen. It’s a simple step that makes ALL the difference.
All you have to do is place the butter into a small saucepan and cook over medium heat. Once the butter is completely melted, continue stirring as the butter begins to boil. You should start to see little specks of brown form and you should smell a nutty aroma. Once this happens, immediately transfer the browned butter to a large mixing bowl so that it doesn’t continue cooking. Allow the butter to cool slightly (about 5 minutes) before adding the rest of the ingredients.
Flash-Freeze Fresh Raspberries: You’re definitely welcome to use store-bought frozen raspberries, however I’ve often found that they’re really broken up. I would recommend buying fresh raspberries and flash-freezing them by scattering them on a baking sheet and freezing until solid. This gives you more whole berries, rather than a bunch of bits and pieces. Freezing the raspberries also makes it much easier to combine with the dough without smashing them.
Hands Are The BEST Cooking Tool: I’ve found it easiest to use my hands (clean, of course!) to press the dough into the pan. Not only it is easier to get the dough into the corners, but it prevents the berries from being mashed since you have more control with your hands than a spatula.
Cool the Blondies Completely: This is absolutely vital if you want the blondies to set up properly. Once the blondies are out of the oven, they continue baking from the residual heat. As they cool, they firm up, making it easier to get those nice clean cuts.
White Chocolate Raspberry Blondies
Ingredients
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons vanilla
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ cup raspberries, flash-frozen*
- ¾ cup white chocolate, chips or chopped
Instructions
- Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper, leaving overhang on both sides for easy removal.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and transfer to a large mixing bowl. Allow to cool for 5 minutes.
- To the browned butter, whisk in both sugars, egg, egg yolk, and vanilla until smooth. Switch to a wooden spoon, add the flour and baking powder and stir until just combined. Fold in the raspberries and white chocolate.
- Spread the dough evenly into the prepared pan. I find it easiest to use my hands. (Clean, of course!)
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the center is set. Allow to cool in the pan for 1 hour before slicing and serving.
- Blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.