Raspberry White Chocolate Brownies (Blondies)
Dense, fudgy white chocolate blondies studded with jammy fresh raspberries.
Ingredients
Ingredients
- 5 oz white chocolate coarsely chopped
- 1/3 cup unsalted butter cut into small pieces
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 3/4 cup plus 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350 F. Line the base and sides of an 8 by 8 inch baking pan with foil, leaving an overhang on two sides for easy lifting.
- Place the chopped white chocolate and butter in a heatproof bowl. Melt gently over a saucepan of barely simmering water or in the microwave in short bursts, stirring until smooth and glossy. Set aside to cool slightly for 3 to 5 minutes.
- In a separate mixing bowl, whisk the sugar, eggs, and vanilla bean paste until the mixture is slightly thickened and lighter in color.
- Pour the slightly cooled white chocolate mixture into the egg mixture. Whisk until fully combined, scraping the sides and bottom of the bowl.
- Sift the flour and salt over the batter. Switch to a spatula and fold just until no dry streaks of flour remain.
- Gently fold in about two thirds of the raspberries, keeping them as whole as possible so they do not break down in the batter.
- Scrape the batter into the prepared pan and spread it into an even layer. Scatter the remaining raspberries over the top and press them lightly into the surface.
- Bake for 23 to 27 minutes, until the edges are set, the top is pale golden, and the center no longer jiggles when you gently shake the pan.
- Place the pan on a wire rack and let the blondies cool completely in the pan.
- Use the foil overhang to lift the cooled blondies out of the pan. Transfer to a cutting board and slice into 16 squares before serving.
Notes
- For best texture, let the melted white chocolate and butter cool until just warm before adding to the egg mixture so the eggs do not scramble.
- Do not overmix after adding the flour, as this can make the blondies cakey instead of fudgy.
- These blondies cut most cleanly if you chill them for 30 to 60 minutes after cooling, then use a sharp knife wiped clean between cuts.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Do not overmix after adding the flour, as this can make the blondies cakey instead of fudgy.
- These blondies cut most cleanly if you chill them for 30 to 60 minutes after cooling, then use a sharp knife wiped clean between cuts.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.