Can I use frozen raspberries in blondies?

Yes, you can use frozen raspberries! Add them directly to the batter without thawing. Be aware that they may release more moisture, which could slightly affect the texture of your blondies, making them a bit softer.

How do I keep the raspberries from sinking to the bottom?

Toss the raspberries in a tablespoon or two of flour before adding them to the batter. This helps them stay suspended and prevents them from sinking during baking.

What kind of white chocolate is best for blondies?

Use high-quality white chocolate baking bars or chips. Ghirardelli, Lindt, or Guittard are excellent choices for their flavor and melting properties. Avoid using candy melts, as they don't always melt smoothly or have the best flavor.

How do I know when the blondies are done?

Blondies are done when the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking, as this will make them dry.

Can I substitute other berries for raspberries?

Yes, you can substitute other berries like blueberries, blackberries, or chopped strawberries for raspberries. Just be mindful of their size and moisture content, adjusting the amount as needed.

How should I store Raspberry White Chocolate Blondies?

Store cooled blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage (up to 2 months); wrap them individually or in a single layer to prevent freezer burn.

Raspberry White Chocolate Blondies: The Easy, Elegant Dessert You Need 2026

Name: Raspberry White Chocolate Blondies
Prep time: 10 min
Cook time: 30 min
Total time: PT-493462H33M37S
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 1 cup light brown sugar, packed; 1 large egg, room temperature; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour, spooned and leveled; 1/2 teaspoon salt; 1 cup white chocolate chips, divided; 1 cup fresh raspberries, rinsed and thoroughly patted dry

Raspberry White Chocolate Blondies

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These elegant blondies are a perfect blend of sweet white chocolate and tangy raspberries. They come together quickly in one bowl for a dessert that looks and tastes special without any fuss. Ideal for a simple treat or a celebratory occasion.

Author: Harmony
Prep Time: 10min
Cook Time: 30min
Total Time: 40min plus cooling
Yield: 9 blondies 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

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1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 cup white chocolate chips, divided
1 cup fresh raspberries, rinsed and thoroughly patted dry

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
In a large bowl, whisk the melted butter and brown sugar until smooth.
Whisk in the egg and vanilla extract until the mixture is glossy and well combined.
Add the flour and salt. Use a spatula to fold until just combined and no dry streaks remain.
Gently fold in 3/4 cup of the white chocolate chips, then carefully fold in the dry raspberries just a few times to avoid breaking them.
Spread the thick batter evenly into the prepared pan. Scatter the remaining 1/4 cup white chocolate chips over the top.
Bake for 25-30 minutes, until the edges are golden and set. A toothpick inserted into the center (avoiding a chocolate chip) should come out with a few moist crumbs.
Let the pan cool completely on a wire rack for at least 1 hour before slicing for clean cuts.

Notes

Ensure raspberries are completely dry to prevent a soggy batter. Do not overmix once flour is added. For neatest squares, chill the cooled pan in the fridge for 30 minutes before slicing. Frozen raspberries (not thawed) can be used but may bleed more color. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 9
Calories: 280
Sugar: 27
Sodium: 150
Fat: 14
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 36
Fiber: 1
Protein: 3
Cholesterol: 45

Find it online: https://www.homestyletable.com/raspberry-white-chocolate-blondies/