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- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 cup white chocolate chips - 1 cup fresh raspberries, rinsed and patted dry I love using fresh raspberries in this recipe. They add a burst of flavor. The sweet white chocolate pairs perfectly with the tartness of the raspberries. Using room temperature eggs helps create a smooth batter. - Nuts (e.g., macadamia or walnuts) - Shredded coconut - Additional chocolate (dark or milk chocolate chips) Feel free to experiment with add-ins. Nuts give a nice crunch. Shredded coconut adds a tropical feel. You can also mix in dark or milk chocolate chips for extra richness. - 9x9-inch baking pan - Mixing bowls - Whisk and spatula - Parchment paper Using the right tools makes baking easier. A 9x9-inch pan is perfect for blondies. Parchment paper helps with easy removal and cleanup. Make sure you have a whisk and spatula for mixing and spreading. 1. Preheat the oven to 350°F (175°C). This step is key for even baking. 2. Combine melted butter with sugars. In a large bowl, mix 1 cup of melted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Whisk until smooth. 3. Mix in eggs and vanilla. Add 2 large eggs one at a time. Stir well after each addition. Finally, add 1 teaspoon of pure vanilla extract and mix until blended. 1. Whisk together flour, baking powder, and sea salt. In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt. Whisk until well combined. 2. Gradually fold dry ingredients into the wet mixture. Carefully add the dry mix to the wet mix. Use a spatula to fold gently, avoiding overmixing. A few flour streaks are okay. 1. Gently fold in white chocolate chips and raspberries. Add 1 cup of white chocolate chips and 1 cup of fresh raspberries. Fold them in gently, so the raspberries stay whole. 2. Pour batter into the prepared baking pan. Use a spatula to spread the batter evenly in the 9x9-inch pan that you prepared earlier. 1. Bake for 25-30 minutes. Place the pan in the oven and let it bake until the top turns golden. 2. Check for doneness with a toothpick. Insert a toothpick into the center. It should come out clean or with a few moist crumbs. To ensure even baking, use a light-colored pan. Dark pans can brown the edges too fast. Room temperature eggs help blend smoothly with the batter. Cold eggs can create lumps and lead to uneven mixing. Avoiding overmixing the batter is key. Mix until just combined to keep the blondies soft and chewy. Dust the top with powdered sugar for a sweet finish. For a pop of color, arrange fresh raspberries on top. Serve with a scoop of ice cream for a treat that impresses. You can also place the blondies on a nice platter to show off their beauty. If your blondies are too dry, try adding a bit more butter next time. If they are too gooey, bake them a few minutes longer. Adjusting baking time for altitude or humidity is smart. Higher altitudes may need longer baking times, while humid days may require less moisture in the mix. {{image_4}} You can change the taste of your blondies with fun flavors. Adding lemon zest gives a bright, citrusy twist. It adds freshness and pairs well with raspberries. Try mixing in spices like cinnamon or nutmeg. These warm spices can make each bite cozy and flavorful. If you need gluten-free blondies, use a gluten-free flour blend. This will keep the same texture while making it safe for gluten-free diets. For a dairy-free version, swap the butter for coconut oil or vegan butter. You can also use dairy-free white chocolate chips. These changes let everyone enjoy the treat. Seasonal fruits can add variety to your blondies. In summer, use strawberries or blueberries for a twist. This gives a different taste and color to your dessert. For holidays, think about adding mint for a fresh flavor. Mint pairs well with chocolate and makes your blondies festive for Christmas. I recommend storing your blondies at room temperature for the best taste. Keep them in an airtight container. This helps them stay fresh and soft. If you live in a warm area, you can store them in the fridge. Just be sure to wrap them well to prevent drying out. Use a glass or plastic container with a tight lid. This keeps air out and moisture in. To freeze blondies, first, let them cool completely. Cut them into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. This keeps them fresh for up to three months. When you’re ready to eat, take out the number you want. Thaw them in the fridge overnight. For a quick thaw, leave them at room temperature for a couple of hours. Blondies can last about a week at room temperature. If stored in the fridge, they can last up to two weeks. Look for signs of spoilage like a dry texture or mold. If they smell off, it’s best to throw them away. Always trust your senses for freshness! Yes, you can use frozen raspberries in this recipe. They work well in baked goods. Just remember to let them thaw and drain excess moisture. This step helps keep your blondies from getting too soggy. Gently fold the frozen raspberries into the batter. This keeps them whole and beautiful. You can tell your blondies are done by looking for some key signs. The top should be golden brown. A toothpick inserted in the center should come out clean or have a few moist crumbs. If it comes out with wet batter, they need more time. Keep a close eye on them during the last few minutes of baking. If you don't have white chocolate chips, don’t worry! You can use dark chocolate or milk chocolate chips instead. These will add a different flavor but still taste great. You may also try butterscotch chips for a sweet twist. Just remember, the flavor will shift a bit with your choice. In this post, we covered how to make delicious raspberry blondies. We discussed the key ingredients and what tools you need. I shared step-by-step instructions for mixing and baking. We also explored tips for great results and exciting flavor variations. You can enjoy these blondies fresh or try freezing some for later. With easy tweaks, you can make them your own. Now, get baking and delight in this sweet treat!

White Chocolate Raspberry Blondies

Indulge in the sweet perfection of White Chocolate Raspberry Blondies! These delicious blondies combine creamy white chocolate and tangy fresh raspberries for a treat that's simply irresistible. With easy-to-follow steps, you can create a dessert that's perfect for any occasion. Ready to impress your friends and family?
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Ingredients
  

1 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup white chocolate chips

1 cup fresh raspberries, rinsed and patted dry

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it lightly and lining it with parchment paper, leaving a bit of an overhang on the sides for easy lifting later.

    In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Use a whisk to mix until the mixture is smooth and well incorporated.

      Add the eggs to the mixture, one by one, mixing thoroughly after each addition until fully combined. Stir in the vanilla extract until evenly distributed.

        In a separate bowl, whisk together the flour, baking powder, and sea salt until well blended. Gradually fold the dry mixture into the wet mixture, being careful not to overmix; a few flour streaks are okay.

          Gently fold in the white chocolate chips and fresh raspberries, ensuring you’re delicate so the raspberries maintain their shape.

            Pour the batter into the prepared baking pan, using a spatula to spread it evenly across the surface.

              Place the pan in the preheated oven and bake for 25-30 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean or with just a couple of moist crumbs attached.

                Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes. Use the parchment overhang to lift the blondies out and transfer them to a wire rack to cool completely before slicing into squares.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                    - Presentation Tips: For a beautiful presentation, arrange the blondies on a decorative platter, dust with a light sprinkling of powdered sugar, and nestle a few whole raspberries around for an added pop of color. Consider offering a scoop of vanilla ice cream on the side for a truly indulgent treat!