These white chocolate raspberry blondies are the perfect sweet treat for a summer day. I love the mix of tart raspberries and sweet white chocolate throughout. If you are a fan of blondies this is one you have to try!
Raspberry Blondie Ingredients and Substitutions
- Butter: Use unsalted butter for this recipe. It calls for melting the butter before adding it to the mix. If you want to go a step further you can even brown the butter before adding it.
- Light Brown Sugar: Try to use light brown sugar, granulated sugar just doesn’t have the same depth of flavor.
- Vanilla Extract: This recipe calls for a full tablespoon of vanilla extract. I know it sounds like a lot but it works perfectly. If you don’t have that much feel free to use 1 tsp and they should still turn out fine.
- All Purpose Flour: All purpose flour keeps the blondies nice and light, using anything else might make the bars a like too tough.
- Raspberries: Try to use fresh raspberries if you can. Feel free to swap out other berries if you prefer. If you use anything large like a strawberry, make sure to quarter it before adding it in. You can also use frozen raspberries if you need. Just add them in frozen, don’t try to thaw them before hand or they will get mushy.
- White Chocolate: You can use white chocolate chips, white chocolate chunks, or chop up a white chocolate bar. If you really don’t like white chocolate you can swap it for dark chocolate chips instead.
Customize This Recipe
- If you want less fudgy texture, add an extra 1/4 cup of flour. Having this much flour will still keep them soft but a little less gooey.
- If you want a little more salt flavor up the amount of salt to 1 teaspoon.
- Swap the pure vanilla extract with 1 tsp of almond extract to give it an almond flavor. You could even top it with blanched sliced almonds.
- Brown the butter before adding it to the batter. To do this, melt the butter over medium heat in a skillet. Mix, using a whisk or spatula, constantly until the butter starts to brown. About 5-7 minutes. Turn off the pan and transfer the butter to a bowl. Let it cool slightly before mixing up your blondie batter.
What You Need
To make this raspberry blondies recipe you will need an electric mixer, an 8x8 pan, and a rubber spatula or wooden spoon.
If you don't have a stand mixer just add your wet ingredients to a large mixing bowl and whisk together until you have a smooth consistency. Then fold in your dry ingredients to create the blondie batter.
This recipe has fairly simple ingredients so you will be able to find everything at a local grocery store.
How to Store
Store these bars in an airtight container. You can store them at room temperature or in the fridge. They will last a little bit longer if you store them in the fridge. You could also add them to a freezer bag and place in the freezer for up to 2 months.
- If you don’t want your blondies to stick to the pan make sure to grease it with butter or a non stick spray. You can even line your pan with parchment paper.
- Baking time will vary depending on the pan you are using. If you are using a metal pan it might bake quicker than a glass pan or ceramic dish. I use a ceramic pan when making this white chocolate blondie recipe.
- For best results, use a kitchen scale to measure the flour and sugar. This will give you a more exact amount than using a measuring cup.
- It is a good idea to use fresh raspberries, but if you can only find frozen, make sure not to thaw them first. Frozen raspberries bleed quite a bit when thawing and it would turn your whole blondie a pink color.
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I hope you enjoy this white chocolate blondies recipe! Let us know if you give them a try and tag us @sigsbeestreet