White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies are crispy on the outside and fudgy on the inside. They're the best, easy white chocolate dessert to enjoy any time of the year. All you need is 9 ingredients and just over 30 minutes to bake.

Course Dessert

Cuisine American

Diet Kosher, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings blondies

Calories 297kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

1 ½ cups unsalted butter (3 sticks) melted
2 ½ cups light brown sugar
4 teaspoons vanilla extract
2 large eggs
1 tablespoon lemon zest (about 1 lemon)
3 cups all purpose flour
½ teaspoon kosher salt
1 cup white chocolate chips plus extra for topping
1 cup whole raspberries (about one 6 ounce container) plus extra for topping

Instructions

Preheat oven to 350 degrees F. Grease and line a 9x13 baking pan with parchment paper, allow some hanging off the sides to easily pull blondies out later.
Add melted butter and brown sugar to a large mixing bowl. Whisk together.
Add vanilla, eggs, and lemon zest. Mix to combine.
Stir in flour and kosher salt until just combined.
Fold in white chocolate chips. Then, carefully fold in raspberries so they don’t completely mash.
Scoop into prepared pan and smooth the top. Top with additional white chocolate chips and raspberries, if desired.
Bake for 35 to 40 minutes or until golden around the edges and a toothpick inserted in the middle comes out clean.
Cool completely before cutting into 18 to 24 rectangles, depending on desired size.

Notes

If using an 8x8 or 9x9 baking pan, cut the recipe in half.
The middle of the blondies may appear undercooked when you first pull them out of the oven, but it will cook and solidify more as it cools. Do not over bake them.
These blondies are meant to be fudgy and similar in texture to traditional brownies. However, if you'd like a sturdier texture, add another ¼ to ½ cup of flour.

Nutrition