White Chocolate and Raspberry Blondies

5 from 1 vote

These raspberry and white chocolate blondies are made just like chocolate chip cookies, but patted in a square pan to bake and serve as bars!

Prep Time15

Cook Time14

Course: Dessert

Cuisine: American

Servings:

Calories: 377kcal

Preheat the oven to 350 ºF (175 °C). Butter an 8x8-inch metal brownie pan and line the bottom with a square of parchment. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a small saucepan on medium–high heat, melt the butter, swirling the pan often. Continue heating the butter and swirling often until the milk solids at the bottom of the pan begin to brown. The browned butter will smell nutty when it's done. Set aside to cool slightly.
In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
Mix in the chocolate. The dough should be quite thick.
Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely.
Scatter the raspberries over the dough.
Bake the blondies for 30 to 40 minutes. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned.
Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
Store in an airtight container.

Substitutions and variations:

browned butter: I love to brown the butter before making blondies because it adds a nutty flavour to the cookie dough, but by all means, just use melted!
sugar: I used a combination of mostly light brown sugar with a little granulated sugar. You can do all brown sugar and even use dark brown sugar for a more flavourful blondie bar
salt: This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
chocolate: feel free to replace the white chocolate with semi-sweet chocolate chips or any of your favourite chocolate chips or chopped chocolate. Any chocolate will do but try to use a good type of chocolate for baking! Dark chocolate would balance out the sweetness of these bars, while white chocolate enhances it, adding some milky notes. I've also tested this recipe with cream cheese-flavoured chips and was very happy with the results!
berries: Raspberries can be replaced with frozen raspberries, and blueberries would also work great.
vanilla: you can replace the vanilla extract with a splash of bourbon or scotch, which will provide an interesting oak flavour to these blondies. Vanilla bean paste also works in this recipe.