White Chocolate and Raspberry Blondies

You’ll Need

This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Flour: I used all-purpose flour in making this recipe; if you want to use self-rising flour, you can only skip adding the baking powder.

Sugar: I actually use half white sugar and half light brown sugar to add moisture and chewiness to my blondies.

Butter: I use unsalted butter.

White chocolate: I recommend using high-quality chocolate. I use chocolate bars and cut them into chunks.

Vanilla extract: To flavor.

Raspberries: I use fresh raspberries. If you have frozen raspberries, you can use them, but make sure to thaw them and drain them well. Personally, I prefer fresh raspberries because they have a better flavor and texture.

Before starting, line your 20X20 cm pan with parchment paper and preheat your oven to 180C / 350F.

Tip: This recipe is specifically made for a 20x20 pan, using a bigger pan might make your dessert too thin, and using a smaller pan might make your dessert too thick.

One: Take your white chocolate and room temperature butter and put them both in a bowl. Check that the inside of your microwave is dry. Microwave and heat for 30-second intervals.

Pro Tip: You can also melt the butter and the chocolate using a double boiler.

Two: Mix the chocolate every 30 seconds. Repeat the reheating process until the chocolate and butter are just melted

Three: In a large mixing bowl, mix flour, baking powder, salt, light brown sugar, and granulated sugar. Make sure that the ingredients are well combined.

Four: Mix in eggs, vanilla, and the melted chocolate mixture until combined.

Pro Tip: Allow all eggs to warm to room temperature before using. Room temperature eggs combine better than cold ones.

Five: Now, stir in half of the white chocolate chunks.

Tip: Don't overmix the batter to achieve a fudgy and moist texture.

Six: Pour the blondie batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.

Seven: Bake for 35-40 minutes and then allow to cool completely on a wire rack before cutting.

Pro Tip: Get a knife and run it through hot water. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert