Chewy White Chocolate Raspberry Blondies
Dense, chewy, caramelized, and jammy... these white chocolate raspberry blondies are what dessert dreams are made of.
Servings: 16
Calories: 267kcal
Equipment
- 1 small saucepan
- 1 fine mesh sieve
- 2 medium-sized bowls
- 1 large mixing bowl
- 1 spatula
- 1 whisk
- 1 hand mixer
- 1 8x8 metal baking pan
- 1 offset spatula (optional but helpful)
Ingredients
Raspberry Gel
- 1 cup raspberries fresh or frozen
- 2 tbsp granulated sugar
Blondies
- ¾ cup unsalted butter 1 ½ sticks
- 1 ½ cups light brown sugar packed
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract or more to taste
- 1 ½ cup all-purpose flour
- ¼ tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ cup fresh raspberries roughly chopped or broken up into smaller bits by hand
- 4 oz white chocolate preferably from a bar, roughly chopped
- ¼ cup slivered almonds optional
Instructions
Make the raspberry gel
- Add 1 cup raspberries and 2 tbsp sugar to a small saucepan. Heat over medium heat, stirring and mashing with a whisk until the raspberries are broken down, and the mixture is simmering and beginning to thicken (about 5 minutes). Set aside to cool slightly.
- Place a fine mesh sieve over a medium bowl. Pour the raspberry mixture into the sieve. Use a spatula to press the raspberry mixture against the mesh and push it through. A smooth gel will collect on the bottom of the sieve – use the spatula to scrape it off into the bowl. Repeat this process until all that remains in the sieve are seeds. (Wash out the saucepan – you'll need it again soon!)
Make the blondies
- Bown the butter. In the small saucepan, heat butter over medium heat. The butter will foam up once, subside, then foam up again. During the second foam, keep an eye on the butter to watch for browning, scraping the bottom of the saucepan with a spatula occasionally. You'll know the butter is browned when it smells nutty and you see browned bits in the butter. Remove from heat and pour the browned butter into a large mixing bowl. Use the spatula to scrape out any remaining browned bits. Let cool slightly.
- Prep your oven and pan. Preheat the oven to 350°F. Line an 8x8 baking pan with butter and parchment paper.
- Whip wet ingredients. Add brown sugar to the bowl with browned butter. Use a hand mixer to cream together the butter and sugar. Add the egg, egg yolk, and vanilla. Beat with a hand mixer until light, smooth, and silky.
- Mix in dry ingredients. Add the flour, salt, baking powder, and baking soda to the large bowl of wet ingredients. Use a spatula to mix until just incorporated. The mixture will be thick, similar to cookie dough.
- Add mix-ins. Gently fold in fresh raspberries and white chocolate. Transfer the blondie batter to the prepared baking pan. Use an offset spatula to gently spread the batter evenly inside the pan. Drizzle the raspberry gel on top, then sprinkle with slivered almonds.
- Bake and cool. Bake for 35-40 minutes, or until the edges of the blondies are golden brown and the center is no longer wobbly. Remove from the oven and cool completely before slicing, 4 hours or more. (Do not skip this step! The cooling process helps the blondies condense and get chewy.)
Notes
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- Want a shortcut for the raspberry gel?
- You can leave the seeds in if you like, or...
- Use premade raspberry jam, jelly, or sauce instead.
Nutrition
Calories: 267kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 92mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg