Easy White Chocolate Raspberry Blondies – Soft & Chewy
Soft and chewy white chocolate raspberry blondies made with light brown sugar, real white chocolate, fresh raspberries, and flaked almonds for a sweet, tart, and slightly crunchy finish.
Ingredients
- 200 g unsalted butter
- 250 g light brown sugar divided
- 150 g white chocolate
- 2 large eggs room temperature
- 300 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150 g white chocolate chopped
- 150 g fresh raspberries
- 50 g sliced almonds
Instructions
- In a small saucepan over medium heat, melt 1 cup (200 g) unsalted butter, ½ of the 1¼ cups (250 g) light brown sugar, and 5 oz (150 g) white chocolate, stirring constantly until the mixture begins to bubble.
- Continue stirring for 3–4 minutes, until the mixture thickens and develops a light caramel-like consistency.
- Remove from heat, transfer to a large bowl, and let it cool slightly, stirring occasionally.
- In a separate bowl, whisk the remaining ½ of the 1¼ cups (250 g) light brown sugar with 2 large eggs until smooth and slightly frothy.
- Add the egg mixture to the melted butter mixture and stir until fully combined and smooth.
- Sift in 2½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, then gently fold until just combined. Do not overmix.
- Fold in 5 oz (150 g) chopped white chocolate until evenly distributed throughout the batter.
- Spread half of the batter into a parchment-lined 8×8-inch (20×20 cm) baking pan.
- Add ½ of the 1 cup (150 g) raspberries over the batter, then cover with the remaining batter and spread evenly.
- Scatter the remaining ½ of the raspberries on top, gently press them in, and sprinkle with ½ cup (50 g) sliced almonds.
- Bake in a preheated oven at 355°F / 180°C (320°F convection / 160°C fan) for 30–35 minutes, until the top is golden and set while the center remains slightly soft. A toothpick inserted into the center should come out mostly clean.
- Let the blondies cool completely in the pan before removing and slicing into squares.
Notes
Caramel Step Matters: I like to let the butter, sugar, and chocolate cook for a few minutes; this gives a deeper flavor and softer texture.
Do Not Overbake: I take them out when the center is still slightly soft; they firm up as they cool.
Fold Gently: I always fold the flour in lightly to keep the blondies tender.
Storage: Keep in an airtight container at room temperature for up to 3–4 days.
Nutrition
Calories: 349kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 142mg | Fiber: 2g | Sugar: 27g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg
