Save I baked these blondies on a gray Sunday afternoon when I wanted something sweet but didn't feel like dealing with fussy layers or frosting. The batter came together in one bowl, and the smell of butter and vanilla filled the kitchen within minutes. When they came out of the oven, golden and studded with melted white chocolate, I ate one warm and immediately texted my sister. She showed up an hour later with coffee.
I brought a batch to a potluck once, and someone asked if I used a secret ingredient. I laughed because there was no secret, just good butter and the patience to let them cool completely before cutting. That same person asked for the recipe three times before the night ended. Now I keep the ingredients stocked so I can make them whenever someone needs cheering up.
Ingredients
- All-purpose flour: The base that holds everything together without making the blondies cakey or heavy.
- Baking powder: Just enough lift to keep them tender, not so much that they puff up like cake.
- Salt: Balances the sweetness and makes the chocolate taste richer.
- Unsalted butter: Melted and cooled so it blends smoothly without scrambling the egg.
- Light brown sugar: Adds moisture and a hint of caramel flavor that white sugar can't match.
- Egg: Binds the batter and gives the blondies structure.
- Vanilla extract: Use the real stuff, it makes a difference you can taste.
- White chocolate: Choose good quality chips or chop a bar, avoid anything waxy.
- Fresh raspberries: Frozen works too, just don't thaw them or they'll turn the batter pink and soggy.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line an 8-inch square pan with parchment, letting the edges hang over so you can lift the whole thing out later. This saves you from prying blondies out with a knife.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set it aside while you work on the wet ingredients.
- Combine butter and sugar:
- In a large bowl, whisk the melted butter and brown sugar until it looks glossy and smooth. Add the egg and vanilla, whisking until everything is combined and silky.
- Bring the batter together:
- Stir the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing will make them tough, so stop as soon as it comes together.
- Fold in the add-ins:
- Gently fold in the white chocolate and raspberries with a spatula. The raspberries will be delicate, so don't stir too hard or they'll break apart.
- Bake until set:
- Spread the batter evenly into the prepared pan and bake for 28 to 32 minutes. The top should look set and a toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely:
- Let the blondies cool in the pan on a wire rack. Cutting them warm will make them fall apart, so wait even though it's hard.
Save One evening I made these for a friend who was having a rough week, and she sat at my kitchen table eating one straight from the pan with a fork. She didn't say much, but she smiled for the first time in days. That's when I realized some recipes aren't just about taste, they're about the quiet comfort of something homemade and sweet.
How to Store and Serve
I keep leftover blondies in an airtight container on the counter, and they stay soft for up to three days. If you want to get fancy, warm a square in the microwave for ten seconds and serve it with a scoop of vanilla ice cream. The white chocolate gets melty again and the raspberries taste even brighter.
Variations Worth Trying
Once I swapped the raspberries for blackberries and added a handful of chopped pistachios, and it was incredible. You could also use dark chocolate instead of white for a less sweet version, or fold in some lemon zest with the raspberries for a bright, citrusy twist. The base recipe is forgiving, so play around with what you have.
What to Watch For
The biggest mistake I made early on was cutting these too soon. They need time to set, or the center will be gooey in a bad way. Also, don't skip lining the pan with parchment, scraping blondies out of a stuck pan is a mess you don't want to deal with.
- Check the blondies at 28 minutes, ovens vary and you don't want them dry.
- Use a light hand when folding in the raspberries so they stay whole.
- If the top browns too fast, tent the pan with foil for the last few minutes.
Save These blondies have become my go-to whenever I need something simple but special. They're rich enough to feel indulgent but easy enough to make on a whim, and that balance is rare.
Recipe FAQs
- → Can frozen raspberries be used?
Yes, frozen raspberries can be used directly without thawing to prevent excess moisture in the batter.
- → How do I prevent the blondies from drying out?
Ensure not to overbake; baking until a toothpick comes out with a few moist crumbs helps retain moisture and chewiness.
- → What’s the best way to fold in chocolate and berries?
Gently fold the white chocolate chunks and raspberries into the batter with a spatula to avoid crushing the berries and maintain texture.
- → Can these blondies be made vegan?
To make a vegan version, substitute butter with plant-based alternatives and use an egg replacer suitable for baking.
- → How should I store the blondies?
Store in an airtight container at room temperature for up to three days to keep them fresh and flavorful.