Raspberry and White Chocolate Blondies
This quick and easy blondie recipe is filled with fresh or frozen tangy raspberries and sweet white chocolate chips!
Servings: 16 bars
Calories: 167kcal
Equipment
- 8x8 inch pan
- Parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Wire cooling rack
Ingredients
- ⅔ cup (133.33 g) granulated sugar
- ½ cup (113.5 g) unsalted butter melted, warm
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- ⅛ teaspoon salt
- ¾ cup raspberries fresh or frozen
- ⅔ cup (120 g) white chocolate chips or a white chocolate bar chopped into small pieces
Instructions
- Preheat oven to 350°F/177°C. Line an 8-inch square pan with parchment or foil, extending it over the sides (if using foil or just the pan, grease lightly with non-stick spray).
- In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder and salt. Toss in the raspberries.
- Gently fold the raspberry mixture into the wet ingredients until a few flour streaks remain, then stir in the white chocolate chips.
- Carefully spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).
- Let the blondies cool in the pan until sturdy enough to remove by lifting the sides of the parchment or foil. Finish cooling on a wire rack.
- Cut into 16 even squares and drizzle with extra melted white chocolate (optional).
Notes
Raspberries: If using frozen raspberries, do not thaw them ahead of time. If using fresh raspberries, I recommend freezing them so that they don't mush when mixing them into the wet ingredients, but it isn't necessary. You can also substitute raspberries for a different berry.
Storage: Blondies can be stored at room temperature for up to 5 days, in the refrigerator for up to 1 week or freezer for up to 2 months.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 167kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 44mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
