Raspberry White Chocolate Blondies
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 batter you can mix together in minutes.
Servings 16 squares (8 inch / 20 cm square pan)
Equipment
- 8 inch square baking pan (20 cm) metal
Ingredients
- 113 grams unsalted butter
- 180 grams white chocolate divided: 60 grams (⅓ cup, 2 ounces) finely chopped pieces and 120 grams (⅔ cup, 4 ounces) coarsely chopped chunks
- 200 grams brown sugar
- 2 large egg yolks
- 5 mL vanilla extract
- ½ teaspoon kosher salt
- 165 grams all purpose flour
- 97 grams raspberries fresh or frozen
Instructions
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4)
- Line an 8 inch (20 cm) square metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies.
- 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.113 grams unsalted butter, 200 grams brown sugar
- Whisk mixture together until butter is well incorporated and the mixture looks smooth and glossy.
- Add egg yolks, vanilla and salt. Whisk thoroughly. With a spoon or spatula, mix in flour.2 large egg yolks , 5 mL vanilla extract, ½ teaspoon kosher salt , 165 grams all purpose flour
- Add 120 grams (⅔ cup) white chocolate chunks and mix until distributed throughout batter.
- Add raspberries and gently fold through batter. If your batteris 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 raspberries
- Bake for 30 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges.
- For cleanest results, wait until blondies have fully cooled before cutting into squares.
Notes
White chocolate
- You can use either good quality white chocolate chunks (from a bar) or white chocolate chips for this recipe. Look for simple ingredients that include cocoa butter, sugar, milk solids, vanilla, and sometimes soy lecithin as an emulsifier.
- You can use fresh or frozen raspberries. If using frozen berries, do not thaw them first.
- This recipe uses 2 egg yolks. The added fat and reduced moisture (compared to using whole eggs) creates a richer, fudgier taste and texture with less crumb, especially the center pieces. If you prefer a more cake-like blondie, use one whole egg plus one egg yolk instead.
- If you make the batter quickly, the melted butter will still be warm. The batter will have a thinner consistency that can be poured into the pan.
- If you make the batter slowly (or melt the butter over low heat), the batter 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 batter with no noticeable change to the final result.
- For best results (and tidy squares), wait until the blondies are fully cooled before cutting into pieces and serving. After the butter and white chocolate set, the blondies will be easier to slice and will also have a denser, fudgier mouthfeel.
- Store cooled raspberry blondies in an airtight container at room temperature for up to 5 days.
- Freeze cooled blondies in an airtight container or zipper sealed bag with parchment paper between layers for 2-3 months.