White Chocolate Raspberry Blondies
Brown butter makes these blondies taste like butterscotch candy. The trick is cooking it until it smells nutty, not just melted.
Fresh raspberries work better than frozen here. They won’t bleed as much color and keep their shape when you fold them in.
Brown Butter Changes Everything
Cook butter until it turns golden and smells like toasted nuts. You’ll see brown bits at the bottom – that’s pure flavor. Let it cool for 10 minutes before mixing with sugar, or you’ll scramble the eggs. The nutty taste balances out all that white chocolate sweetness.
Most Loved Products
Fold Don’t Stir Raspberries
Toss raspberries in flour before adding them. This stops them from sinking to the bottom. Use a rubber spatula to fold them in with gentle motions. Stirring too hard breaks the berries and turns your batter pink. Save a few berries to press on top for looks.
Underbake for Fudgy Centers
Pull them when the edges are set but the center still jiggles slightly. They’ll look underdone but keep cooking in the hot pan. Overbaked blondies turn dry and crumbly. The toothpick should have a few moist crumbs, not come out clean like cake.
Getting Perfect Raspberry Distribution
- Cut blondies with a plastic knife to prevent white chocolate from dragging and making messy edges.
- Store covered at room temperature for 3 days or wrap individual pieces and freeze for up to 2 months.
Frequently Asked Questions
Which white chocolate works best for this recipe?
Use good quality white chocolate chips or chopped bars. Avoid white candy melts – they don’t have enough cocoa butter and taste artificial.
Why did my raspberries all sink to the bottom?
You skipped tossing them in flour first. The flour coating helps them stay suspended in the batter instead of sinking during baking.
Should I use frozen raspberries if fresh aren’t available?
Fresh work better, but if using frozen, don’t thaw them first. Toss the frozen berries in flour and fold them in while still frozen.
Must-Have Items
White Chocolate Raspberry Blondies
Ingredients
Equipment Needed
- 9×13 inch metal baking pan
- Medium saucepan
- Large mixing bowl
- Rubber spatula
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Cook butter in a medium saucepan over medium heat, stirring constantly, until it turns golden brown and smells nutty, about 5-7 minutes. Pour into a large bowl and cool for 10 minutes.
- Mix wet ingredients: Whisk both sugars into the cooled brown butter until combined. Add eggs one at a time, then vanilla, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups flour, salt, and baking powder. Fold dry ingredients into wet ingredients until just combined.
- Add mix-ins: Toss raspberries with 2 tablespoons flour in a small bowl. Fold raspberries and white chocolate chips into batter with gentle motions.
- Fill pan: Spread batter evenly in prepared pan. Press a few extra raspberries on top for decoration.
- Bake blondies: Bake for 25-28 minutes until edges are set and center jiggles slightly when gently shaken. Cool completely in pan before cutting.
Nutrition Facts
Per Serving (1 blondie)
