These chewy, densely fudgy blondies are packed with white chocolate chunks and studded with tangy bites of raspberry. They have a rich, buttery flavor with a toasty, caramelized base and edges and a beautiful shiny top. It's a very easy recipe with a dough you can mix together in minutes.
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4)
Line an 8 x 8 inch (20 x 20 cm) metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies. I like to use binder clips to clip the paper to the sides so that it doesn't slump into the wet dough.
In a microwave safe bowl, heat butter, 60 grams (⅓ cup) of finely chopped white chocolate and brown sugar until butter and white chocolate are fully melted, 60-90 seconds. Whisk together until butter is well incorporated and the mixture looks smooth and glossy.
Add 120 grams (⅔ cup) of white chocolate chunks and mix until distributed throughout dough.
Add raspberries and gently fold through dough. If your dough is still warm, it will most likely be pourable. If so, pour it into the pan and distribute to the four corners. If it has cooled and become thicker, scoop it into the pan in spoonfuls and gently press it into the corners.
97 grams (¾ cup) raspberries, fresh or frozen
Bake for 30 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges. Wait until blondies are fully cooled before cutting into pieces.
Notes
This recipe uses two egg yolks. The added fat and reduced moisture (compared to using whole eggs) creates a richer, fudgier taste and texture. These truly do have a denser texture more like fudge, and less like a crumb, especially the center pieces. If you prefer a slightly more cake-like blondie, use one whole egg plus one egg yolk instead.You can use fresh or frozen raspberries. If using frozen berries, do not thaw them first.Dough consistency - If you make the dough quickly, the melted butter will still be warm, and the dough will have a thinner consistency. If you make the dough slowly (or melt the butter over low heat), the dough will begin to cool and firm up and you'll need to press it into the pan. I baked batches with both thinner and thicker dough with no noticeable change to the final result.For best results (and neat slices), wait until the white chocolate raspberry blondies are completely cool before cutting into pieces. They'll have a denser, fudgier mouthfeel if allowed to cool first so the butter and white chocolate can set.