If it feels like it’s been forever since I posted a new recipe, it’s probably because it has been. We’re turning the tide with these white chocolate raspberry blondies, but I have to say, I’ve really enjoyed my time away from the blog – recharging, making my favourite recipes over and over again, traveling, and being busy with work.
I love blogging, photographing, and recipe testing, but I also love having a life outside of it, spending time with people I love, experiencing things, and resting my problematic knee.
Enough of that, though. Let’s talk about these white chocolate raspberry blondies. I’m probably one of the few people who prefers blondies to brownies. Don’t get me wrong, I love a good brownie, but I feel like you can be much more creative with blondie combinations because you aren’t battling the strong chocolate taste. Here, the raspberries really shine.
We’ve got a typical blondie base: butter, brown sugar, eggs, vanilla, our reliable dry ingredients. This time we’re adding plenty of fresh raspberries and white chocolate chips because white chocolate and raspberries feel like the ideal combination.
If there’s one thing you should make as summer winds down, it’s these blondies. They’re fresh, vibrant, and so, so good!
White Chocolate Raspberry Blondies
Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 2 cups light brown sugar
- 3 eggs
- 2 tbsp. vanilla extract
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups fresh raspberries
Directions
- Step 1 Preheat oven to 350°F and grease a 9 x 13″ baking dish. Set aside.
- Step 2 Mix together melted butter and brown sugar, then stir in the eggs and vanilla extract.
- Step 3 Add the flour, baking powder, and salt – mixing to combine. Stir in the white chocolate chips and raspberries.
- Step 4 Pour mixture into your prepared baking dish and bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.
