White Chocolate and Raspberry Blondies
These White Chocolate and Raspberry Blondies are moist, buttery and delicious. They are filled with juicy raspberries and delicious sweet white chocolate. They are super easy to make and everyone loves them.
Servings: 16 blondies
Calories: 161kcal
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted, still warm
- ⅔ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoons almond extract optional, use an extra 1/2 tsp vanilla in place
- ¾ cup raspberries fresh or frozen
- ⅔ cup white chocolate chips or use a good quality bar of white chocolate such as Baker's brand, chopped in small pieces
Instructions
- Preheat oven to 350 degrees F and line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- In a medium sized bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter with the brown sugar until combined. Add the vanilla, almond extract (if using), and the egg. Whisk to combine. With a spatula, fold in the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the raspberries and the white chocolate.
- Spread batter into the prepared pan.
- Bake 24-29 minutes til center is set and edges are slightly golden brown . Place the pan on a wire rack and allow blondies to cool completely in the pan.
Video
Notes
Raspberries: Use fresh or frozen raspberries. If you are using frozen raspberries, add them to the batter frozen without thawing them. Blondies with frozen raspberries may need a few extra minutes to bake.
White Chocolate: Use white chocolate chips or good quality white chocolate bar such as Baker's brand. Chop the white chocolate into ½ inch pieces.
Parchment Paper: Line your pan with parchment paper. Leave the parchment paper hanging over the sides of the pan. This will make it much easier to get the blondies out of the pan.
Cooling: Allow blondies to cool completely before slicing.
Storage: Store leftover blondies in an airtight container at room temperature for 4 days or in the refrigerator for 5 days. Freeze leftover blondies for up to 2 months.
Nutrition
Serving: 1blondie | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 56mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
