White Chocolate Raspberry Blondies

Chunks of white chocolate and sweet berries make these white chocolate raspberry blondies impossible to resist. It's an easy, one-bowl recipe that yields deliciously chewy blondies.

Course Dessert

Cuisine American

Keyword White Chocolate Raspberry Blondies

Prep Time 15

Cook Time 25

Total Time 40

Servings large blondies

Calories 281kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

½ cup unsalted butter (112 grams) melted
¾ cup light brown sugar (150 grams) packed
1 large egg
1 ½ teaspoons vanilla extract
1 cup plus 2 tablespoons all purpose flour (141 grams)
1 tablespoon cornstarch
¼ teaspoon salt
½ cup raspberries (about 65 grams) fresh or frozen, if using frozen do not thaw
½ cup white chocolate chunks (90 grams) or white chocolate chips

Instructions

Preheat the oven to 350F (180C).
Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively, line with foil and lightly grease.
Whisk together the melted butter and brown sugar in a large bowl. Keep whisking until you no longer have pools of melted butter sitting on top of the sugar.
Whisk in the egg and vanilla extract.
Gently stir in the flour, cornstarch and salt.
Chop the raspberries in half. If you're using frozen berries, toss them in 1 extra teaspoon of flour.
Very gently fold the white chocolate chunks and chopped raspberries into the batter using a rubber spatula.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven for about 22-26 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few slightly damp crumbs. If using frozen berries, it may take a minute or 2 longer to bake.
Cool the bars fully in the pan. This can take up to 3 hours.
When ready to slice, lift the bars out of the pan using the overhang of the parchment paper or foil and place on a cutting board. Slice with a thin, sharp knife.

Notes

Pan Sizes: Do not use a 9x9 inch (23x23 cm) pan for this recipe. There is not quite enough batter.
Light Brown Sugar: If you don't have light brown sugar, use ½ cup dark brown sugar and ¼ cup granulated sugar.
Doubling the Recipe: Feel free to double all ingredients and prepare in a 9x13 inch pan. The bake time will be about 28-35 minutes.
Storage: Store bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 4 days. Because of the berries, I find these blondies don't last quite as long as other blondie recipes.
Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 9 equal pieces. They will be quite large at this size.

Nutrition