White chocolate and raspberry blondies are sweet, buttery, moist, and fruity! SO easy to make; I only used a whisk and bowl. Ready in just 45 minutes, and I’m sure you will not get enough of them!
Preheat your oven to 180C / 350F and line a 20x20 cm baking pan with parchment paper.
Microwave the white chocolate and the butter together until just melted.
½ cup butter, ⅓ cup white chocolate
In a mixing bowl, mix together flour, baking powder, salt, brown sugar and granulated sugar until mix well.
½ cup granulated sugar, 1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup light brown sugar
Mix in eggs, vanilla and the melted chocolate mixture.
2 large eggs, 1 teaspoon vanilla extract
Now, stir in half of the chocolate chunks.
⅔ cup white chocolate chunks
Pour the batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.
1 cup fresh raspberries
Bake for 35-40 minutes and then allow to cool completely before cutting.
Notes
I highly recommend using fresh Raspberries because they’re not too mushy when mixed in with the batter.
Do not overbeat/mix the batter. Once the batter/mixture is mixed well, then it should be fine. Overbeating/mixing will also make your dessert very dense.
To cut the blondie, I recommend running the knife through hot water first. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert.