Brownies are my thing, and blondies are usually second best since dark chocolate rules (duh!). But these White Chocolate Raspberry Blondies are dangerously good! They are fudgy, moist and perfectly sweet with creamy white chocolate in the batter, a hint of lemon zest and fresh raspberries. These beautiful blondies are easy to make and turn out with a shiny crackly crust just like a good brownie does. You will fall in love with this recipe!
WHY YOU WILL LOVE THIS RECIPE
- Fast & easy to make - these blondies come together quickly and take less than 30 minutes to bake.
- Fudgy texture - mixing the eggs with the right amount of sugar ensures that these blondies are moist and fudgy.
- Rich buttery flavor - these squares have such a lovely sweet buttery, creamy flavor balanced by tart raspberries.
- Hint of lemon blondies - just a bit of lemon zest adds such bright flavor and pairs so well with both white chocolate and raspberry.
- White chocolate chunks - use pure white chocolate with 100% cocoa butter for creamy taste. White chocolate and raspberries are such a delicious combination!
- Tart raspberry blondies - juicy tart and sweet raspberries complement the sweet white chocolate and look like ruby jewels in these bars!
- Unsalted butter - these blondies have a soft fudgy texture and are made with butter. I prefer unsalted butter for its sweet creamy flavor.
- All purpose flour - regular all purpose flour is perfect to make fudgy and chewy blondies. Use unbleached flour which will give you that nice dense texture.
- Pure vanilla extract - vanilla is essential to this recipe since it is the main flavor that complements the sweet dairy notes. I like this Madagascar vanilla extract.
- Granulated sugar - simple fine white granulated sugar keeps these blondies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
- Egg - 2 whole eggs will provide majority of the structure in these blondies.
- White chocolate – pure white chocolate adds sweet milky creaminess to contrast the tangy raspberries.
- Fresh or frozen raspberries – fresh raspberries are ideal for this recipe since they don't carry excess moisture and won't bleed into the batter, but read below for my tip if you can only have access to frozen raspberries.
- Lemon zest - a hint of lemon just makes these blondies shine! Lemon, raspberry and white chocolate is such a flavorful combination!
STEP BY STEP INSTRUCTIONS FOR WHITE CHOCOLATE RASPBERRY BLONDIES
- STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together the white chocolate and butter until completely melted, smooth and glossy. You can also use the microwave with frequent stirring.
- STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy. Beat in vanilla and salt.
- STEP 3). Add melted chocolate. Mix warm white chocolate mixture into the egg mixture until evenly blended.
- STEP 4). Add flour. Sprinkle flour over the batter and fold it in gently until well incorporated and smooth.
- STEP 5). Coat the raspberries. Sprinkle a bit of flour over the raspberries and toss them to coat. This will protect the raspberries from breaking up too much as you mix them into the batter and will absorb any excess moisture around them.
- STEP 6). Fold in white chocolate and raspberries. Add the white chocolate chunks and raspberries and fold them through. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- STEP 7). Bake for 24-28 minutes until golden around the edges, slightly puffed with a shiny top and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely.
EXPERT BAKING TIPS
- Coat the raspberries with flour first. This will protect the raspberries from breaking up and it will absorb moisture around them to prevent excess moisture in the batter.
- Be sure to not over-bake the blondies or they can end up more dry instead of dense and fudgy.
- Let the finished blondies chill in the fridge for at least 2 hours before slicing to ensure you get those nice clean slices.
Can I make these blondies without white chocolate?
White chocolate is so important for this recipe to create the fudgy texture and to make the shiny crust. Do not leave it out.
What type of chocolate should I use for White Chocolate Blondies?
Make sure you use pure white chocolate. Do not use compound chocolate which contains other vegetable oils. White chocolate should contain pure cocoa butter which will give these brownies a fudgy texture. If you use compound chocolate, then they may feel greasy and they may not bake properly.
Can I use frozen raspberries for these White Chocolate Raspberry Blondies?
I would not recommend frozen raspberries since they can release a lot of moisture into the batter and it will prevent the brownies from setting up properly and developing the shiny crust.
What is a substitute for raspberries?
I love this combination of tart raspberries and sweet white chocolate, but you can also use blackberries with success. I would avoid using blueberries or strawberries which have a higher moisture content and may require other adjustments to the batter in order to be successful.
How do I make clean slices on my blondies?
The trick to making clean slices for blondies is to chill them thoroughly and then use a hot dry knife. Dip the knife in hot water and then wipe it clean and dry between each slice.
How do I store these blondies?
These blondies will keep at room temperature in an airtight container for 1 to 2 days, however I would recommend storing them in the refrigerator if you plan to keep them for longer due to the moisture from the berries.
If you love brownies, check out these recipes!Peanut Butter Fudge Swirl Brownie Bottom CheesecakeBetter Than Box Brownie Mix RecipeThe BEST Small Batch Fudge BrowniesBuckeye Peanut Butter Fudge BrowniesBEST Fudgy Brownie Recipe with Shiny CrustThe BEST Fudgy Flourless Brownie Cookies
White Chocolate Raspberry Blondies
- 3 oz 85g white chocolate, coarsely chopped
- 7 tablespoon 100g unsalted butter
- 2 large eggs at room temperature
- ½ cup 100g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 teaspoon lemon zest
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup plus 1 tablespoon 150g all-purpose flour
- 1 cup 130g fresh raspberries
- ½ cup 85g white chocolate chips
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
- Combine eggs, sugar, lemon zest and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Mix in vanilla. Mix in warm melted white chocolate mixture. Add 1 cup of flour and fold it in gently. Just before all of the flour is incorporated, fold in the chocolate chips. Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Spread the rest evenly into prepared pan. Bake for 24-28 minutes until the top is shiny and crackly. Transfer to a wire rack and let cool completely in the pan before slicing into squares.