Raspberry White Chocolate Blondies - These raspberry white chocolate blondies bake up with chewy, buttery centers, lightly crisp edges, and juicy bursts of berry in every bite. The flavor lands in that sweet spot between caramel-like brown sugar richness and bright, tangy raspberry pop, while white chocolate melts into creamy pockets that feel lush but not heavy. The crumb is dense in a satisfying way, like a brownie's softer cousin, and the berries keep the sweetness balanced. They come together in one bowl with no mixer, making them a fast, colorful bake that feels bakery-worthy without a complicated method.

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Raspberry White Chocolate Blondies - Blondies succeed when you build structure with sugar and eggs rather than relying on a lot of flour, and this recipe is designed around that idea. Melted butter dissolves the brown sugar so it behaves like a sticky syrup, which bakes into a chewy texture instead of a cake-like crumb. After testing different ratios, I found that a slightly higher brown sugar base plus one whole egg and one yolk creates the best balance: the yolk adds fat for a gooier bite, while the white and whole egg set the edges cleanly so the squares slice neatly. The white chocolate goes in as chopped pieces rather than tiny chips because larger chunks melt into creamy ribbons, and folding the raspberries in last prevents them from breaking down too much and turning the batter watery. I also learned that chilling the pan briefly before baking, even just while the oven fully preheats, helps the butter re-thicken so the blondies rise evenly instead of spreading thin. This shows how basic ingredients create something special: once you understand how sugar caramelizes, how eggs set, and how gentle folding protects fruit, you can guarantee consistent, chewy results that look polished on the plate. The method is straightforward but delivers professional results, and it fits my philosophy that the best baking comes from small technique choices, not extra steps.

Dietary Notes

✓ One-Bowl Method
✓ Bright Berry Contrast
✓ Freezer-Friendly Squares
✓ Bakery-Style Texture

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Why You'll Love This

Chewy-Not-Cakey Bite: Brown sugar and melted butter bake into a dense, chewy center with crisp edges.
Colorful Flavor Balance: Tart raspberries cut through sweet white chocolate for a clean finish.
Reliable Slicing: Tested egg ratio sets the edges so you get neat bars without crumbling.
Flexible for Sharing: Easy to portion for parties, lunchboxes, or make-ahead dessert trays.

Raspberry White Chocolate Blondies

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 60

🔥 Cook Time: 25min

🥨 Yield: 16

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1/2 cup (113 g) unsalted butter, melted and slightly cooled
1 cup (200 g) light brown sugar, packed
2 tbsp (25 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup (125 g) all-purpose flour
1/2 tsp fine salt
1 tbsp freeze-dried raspberry powder (optional)
5 oz (140 g) white chocolate, chopped into chunks
1 cup (125 g) fresh raspberries

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✏️

unsalted butter, melted and slightly cooled Let the butter cool for a minute so it doesn’t cook the eggs; warm melted butter helps emulsify with sugar for a chewy, gooey center and crisp edges rather than a fluffy, cakey crumb.
light brown sugar, packed Brown sugar brings moisture and molasses notes that caramelize during baking; packing it consistently makes the bars reliably chewy and prevents dry corners.
granulated sugar A small boost of white sugar helps the top set with a thin, crackly sheen; it supports caramelization without pushing the blondies into overly sweet territory.
large egg The egg provides structure as it sets in the oven; whisking it in smoothly creates a stable emulsion that bakes evenly instead of separating into greasy spots.
large egg yolk Yolk adds fat and emulsifiers for a velvety, fudgy bite; it also helps the center stay soft and molten-like even after cooling.
vanilla extract Vanilla builds aroma that makes the white chocolate taste richer; stir it in with the eggs so it distributes evenly through the batter.
all-purpose flour Measure flour lightly and fold gently; too much flour or aggressive mixing makes the blondies chewy in the wrong way, more bread-like than tender.
fine salt Salt balances sweetness and reduces any cloying finish; it also builds flavor so the berries and chocolate taste clearer and more defined.
freeze-dried raspberry powder (optional) This adds concentrated berry flavor without extra water; it keeps the texture chewy and prevents a soggy center when you want stronger raspberry presence.
white chocolate, chopped into chunks Chop bar chocolate into larger pieces for creamy pockets; the chunks melt into gooey ribbons that feel restaurant-style compared to tiny chips.
fresh raspberries Fold raspberries gently at the end to keep bright bursts and avoid watery streaks; if berries are very soft, chill them first so the batter stays thick and bakes up tender.

list_alt Instructions

1

Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) square pan with parchment - parchment guarantees easy lifting and clean edges for neat bars.
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Step 2: Whisk the melted butter and brown sugar together for 45–60 seconds until glossy - dissolving the sugar starts the chewy structure that mimics a caramelized brownie texture.
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Step 3: Whisk in the granulated sugar, egg, yolk, and vanilla until the batter looks thick and smooth - this emulsifies fat and eggs so the blondies bake evenly.
4

Step 4: Sprinkle in flour and salt (and raspberry powder if using), then fold just until no dry streaks remain - gentle folding avoids overworking gluten so the center stays tender, not bready.
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Step 5: Fold in most of the white chocolate chunks, saving a small handful for the top - reserving pieces creates visible creamy pockets and a bakery-style finish.
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Step 6: Fold in the raspberries carefully with two to three turns, stopping before they break down - keeping berries intact prevents watery streaks and preserves bright bursts of flavor.
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Step 7: Spread the batter into the pan, press reserved chocolate on top, and chill 10 minutes if the batter feels very loose - a short chill re-thickens the butter for a more even rise.
8

Step 8: Bake 22–28 minutes until the edges look set and lightly golden and the center is slightly soft - pulling early keeps the middle chewy rather than dry.
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Step 9: Cool in the pan for at least 60 minutes until fully set - resting lets the sugar structure firm up so the bars slice cleanly instead of smearing.
10

Step 10: Lift out, slice with a sharp knife wiped between cuts, and serve - a clean blade preserves crisp edges and keeps the creamy chocolate layers defined.

Nutrition Facts

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Calories 240

Protein 3g

Carbs 33g

Fiber 1g

Sugar 20g

Fat 11g

Sodium 160mg

Potassium N/A

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Serving Suggestions

Serve these blondies slightly warm for the softest, gooey texture, or at room temperature for the cleanest slices. Plate them on a simple platter with a few fresh raspberries scattered around for color, and dust lightly with powdered sugar if you want a bakery look without added sweetness. They pair especially well with black coffee, hot tea, or a lightly tart yogurt on the side to balance the rich butter and white chocolate. For the best contrast, cut squares with a sharp knife wiped clean between slices so the creamy chocolate pockets stay defined and the berry streaks look intentional.

How to Store?

Store cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen is warm; bring to room temperature for the chewiest bite. Rewarm individual squares for 8–12 seconds in the microwave until just soft to restore the gooey center without melting them into a mess. Freeze sliced blondies in a single layer until firm, then transfer to freezer bags with parchment between layers for up to 3 months; thaw at room temperature or warm briefly for a fresh-baked feel. For make-ahead baking, you can mix the batter, spread it in the pan, cover, and refrigerate overnight, then bake the next day with an extra 2–4 minutes, watching for set edges and a slightly soft middle.

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