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.
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 batter.
In a microwave safe bowl, heat butter, 60 grams 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 egg yolks and vanilla. Whisk thoroughly. With a spoon or spatula, mix in flour and salt.
Add 120 grams of white chocolate chunks and mix in until distributed throughout batter.
Add raspberries and gently fold through batter. If your batter 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 a thicker dough, scoop the batter into the pan in spoonfuls and gently press it into the corners.
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.
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.
Raspberry and White Chocolate Blondies https://www.theflouredtable.com/raspberry-and-white-chocolate-blondies/