Grandma's Raspberry and White Chocolate Blondies
These raspberry and white chocolate blondies feature a buttery brown sugar base with pockets of creamy white chocolate and bursts of tangy raspberries. The perfect balance of sweet and tart creates an irresistible treat that's always the first dessert to disappear!
Print Pin Servings: 16 squares
Calories: 215kcal
Cost: $12
Equipment
- 1 8×8-inch baking pan Metal pans give better crisp edges than glass. Line with parchment paper for easy removal.
- 1 Medium saucepan With heavy bottom to prevent butter from burning
- 1 Silicone spatula For folding in raspberries without crushing them
- 1 Wire cooling rack For proper cooling that maintains texture
- 1 Sharp knife Run under hot water between cuts for perfect squares
Ingredients
- 1/2 cup unsalted butter European-style with higher fat content if possible
- 3/4 cup light brown sugar Packed firmly in measuring cup
- 1/4 cup granulated sugar Grandma used vanilla sugar for extra flavor
- 2 large eggs Room temperature for better incorporation
- 2 teaspoons vanilla extract Pure, not imitation
- 1/4 teaspoon almond extract Optional but recommended for depth of flavor
- 1 cup all-purpose flour Spooned and leveled, not scooped
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips or chunks Use real white chocolate with cocoa butter, not candy melts
- 1 cup fresh or frozen raspberries If using frozen, do not thaw first
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Do not let it sizzle or brown.
- Remove from heat and stir in the light brown sugar and granulated sugar until smooth and combined.
- Add eggs, vanilla extract, and almond extract. Whisk until fully incorporated and slightly lighter in color.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients just until combined.
- Fold in most of the white chocolate chips or chunks, reserving a few for the top.
- Gently fold in the raspberries with minimal strokes to avoid breaking them up.
- Transfer the batter into the prepared pan, smooth the top, and sprinkle reserved chocolate and raspberries.
- Bake for 25–30 minutes until edges are set and center is just slightly underdone. A toothpick should come out with moist crumbs.
- Cool completely on a wire rack before removing from the pan.
- Cut into 16 squares using a sharp knife. For clean edges, refrigerate 30 minutes and clean knife between cuts.
Notes
Grandma's secret: Try browning half the butter before adding the other half to cool it down - this adds a nutty depth without making the blondies too intense. For picture-perfect squares, refrigerate the completely cooled blondies for 30 minutes before cutting with a hot knife (run under hot water and wipe clean between cuts). Storage: These keep beautifully in an airtight container at room temperature for 3 days, or up to a week in the refrigerator. They actually taste even better on day 2! Freezer tip: These blondies freeze exceptionally well. Cut into squares, wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour. Berry variations: Blackberries or blueberries work beautifully in place of raspberries. For strawberries, dice them into raspberry-sized pieces first. Serving suggestion: Warm slightly and serve with a scoop of vanilla ice cream for an elevated dessert experience that will have everyone asking for seconds!
Nutrition
Serving: 65g | Calories: 215kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 90mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg