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This white chocolate raspberry blondie recipe transforms ordinary ingredients into an irresistibly gooey treat with bright pops of berry flavor. The contrast between buttery sweetness and tart raspberries creates the perfect balance that makes these blondies absolutely unforgettable.
I created these blondies for my sister's birthday when she requested something other than traditional cake. The look on her face when she bit into that first square told me this recipe would become a family tradition.
Ingredients
- Butter: Creates the rich, fudgy texture that sets these blondies apart from cakey brownies
- Soft light brown sugar: Adds depth with its caramel undertones
- Caster sugar: Provides that classic sweetness while helping create the crackly top
- Large eggs: Bind everything together while adding richness
- Vanilla extract: Enhances all the other flavors. Use pure extract for best results
- Plain flour: Provides structure. Measure carefully for consistent results
- Salt: Balances the sweetness. Don't skip this critical ingredient
- White chocolate: Brings creamy sweetness. Choose quality chocolate that melts well
- Freeze dried raspberries: Intensify the berry flavor throughout the batter
- Fresh or frozen raspberries: Create beautiful pockets of tartness. If using frozen, no need to thaw
Step-by-Step Instructions
- Prepare Your Baking Environment:
- Preheat oven to 175°C or 160°C fan. This temperature creates the perfect environment for blondies to develop their signature texture. Line your baking tin carefully, ensuring the parchment paper overhangs for easy removal later.
- Create The Base:
- Mix melted butter with both sugars until the mixture becomes glossy and smooth. This emulsion is crucial for that perfect blondie texture. The butter should be melted but not hot enough to scramble the eggs in the next step.
- Add The Wet Ingredients:
- Incorporate eggs one at a time, whisking thoroughly after each addition. This method ensures proper emulsification and prevents the batter from splitting. Add vanilla and whisk again to distribute that flavor throughout.
- Build The Structure:
- Gently fold in flour and salt until just combined. Overmixing activates gluten and leads to tough blondies. When adding the white chocolate and freeze dried raspberries, use a light hand to maintain the tender crumb.
- Assemble And Bake:
- Transfer your batter to the prepared tin, smoothing the top with a spatula for even baking. Press fresh raspberries gently into the surface, distributing them evenly for balanced flavor in every bite. Bake until the edges are set but the center remains slightly soft.
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The freeze dried raspberries completely transform this recipe. I discovered them accidentally when experimenting with different mix ins, and now consider them the secret ingredient that makes these blondies special enough for even the fanciest occasions.
Perfect Texture Tips
The key to achieving that perfect blondie texture lies in the baking time. When you remove them from the oven, the center should still look slightly underdone. This ensures you'll get that desirable fudgy interior once cooled and chilled. If the edges start to brown too quickly while baking, loosely cover the tin with aluminum foil to protect them while the center continues to bake.
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Storage Solutions
These blondies actually improve with time as the flavors meld together. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, cut into individual portions and freeze for up to 3 months. Allow frozen blondies to thaw in the refrigerator overnight before serving. A quick 10-second microwave blast brings back that fresh baked gooeyness.
Serving Suggestions
While these blondies are perfect on their own, they transform into an elegant dessert when warmed slightly and served with a scoop of vanilla ice cream. For a dinner party presentation, place a blondie square on a dessert plate, add the ice cream, and finish with a few fresh raspberries and a sprig of mint. The contrast between warm blondie and cold ice cream creates a sensory experience your guests will remember.
Customization Options
The versatility of this recipe allows for endless variations. Try swapping white chocolate for dark or milk chocolate if preferred. Replace raspberries with strawberries or blackberries for a different berry experience. For a more decadent version, add a cream cheese swirl to the top before baking. Around the holidays, a touch of orange zest in the batter creates a festive flavor profile.
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries instead of fresh ones. As directed in the instructions, gently press them into the top of the batter before baking. There's no need to thaw them first.
- → Are freeze-dried raspberries necessary?
No, the freeze-dried raspberries are marked as optional in the ingredients list. They add extra raspberry flavor and a pretty pink color, but the blondies will still be delicious without them.
- → Why do the blondies need to be chilled?
Chilling the blondies for 2-3 hours or overnight helps them set properly and develops their fudgy texture. This step also makes them easier to cut cleanly into squares.
- → Can I substitute dark or milk chocolate for white chocolate?
While this would change the classic flavor profile, you can substitute dark or milk chocolate for the white chocolate if preferred. The combination with raspberries will still be delicious, especially with dark chocolate.
- → How should I store these blondies?
Store the blondies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage - wrap individual pieces well and freeze for up to 3 months.
- → Can I double the recipe for a larger batch?
Yes, you can double the recipe and bake in a 9x13 inch pan. You may need to increase the baking time by 5-10 minutes, but be careful not to overbake as this can dry out the blondies.