White Chocolate Raspberry Blondies (Soft & Chewy)
Soft and chewy white chocolate raspberry blondies pair a caramel-style base with tart fresh berries and sliced almonds. Half of the white chocolate melts into the base, while the rest creates sweet pockets throughout.
Ingredients
- 200 g unsalted butter
- 250 g light brown sugar divided
- 150 g white chocolate bar
- 2 large eggs at room temperature
- 300 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150 g white chocolate bar chopped
- 150 g fresh raspberries divided
- 50 g sliced almonds
Instructions
- Preheat the oven to 180 °C. Grease an 8-inch (20 cm) square metal pan and line it with parchment paper.
- Combine 200 g unsalted butter, 125 g Light brown sugar, and 150 g white chocolate bar in a small saucepan over medium heat. Cook for 3–4 minutes, stirring constantly, until the mixture begins to bubble, thickens, and reaches a light caramel-like consistency.
- Remove the saucepan from the heat. Transfer the mixture to a large bowl and let it cool slightly for a few minutes, stirring occasionally.
- In a separate bowl, whisk the remaining 125 g Light brown sugar with 2 large eggs until smooth and slightly frothy. Add this mixture to the cooled white chocolate base and stir until smooth.
- Sift in 300 g all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Fold gently until just combined; do not overmix.
- Fold in 150 g white chocolate bar, chopped, until evenly distributed.
- Spread half the batter in the prepared pan and scatter 75 g Fresh Raspberries over it. Cover with the remaining batter. Add the remaining 75 g Fresh Raspberries, press them in lightly, and sprinkle with about 50 g sliced almonds.
- Bake the white chocolate raspberry blondies for 30–35 minutes. The top should be golden and set, while the center remains slightly soft. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter. Cool completely in the pan for 2 hours, then lift out and cut into 16 pieces.
Notes
Use the tested pan: The listed thickness and timing are for a greased and parchment-lined 8-inch metal pan.
Watch the base: Remove the mixture from the heat once it reaches a light caramel-like consistency after 3–4 minutes.
Check the center: The blondies should still be slightly soft in the center when removed. They finish setting during the full 2-hour cooling period.
Storage: Store the blondies in an airtight container at room temperature for 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
