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- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 tablespoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries - 1 cup semi-sweet chocolate chips To make the best raspberry chocolate chip blondies, use the exact amounts listed. Measuring correctly gives you the right texture and taste. - Butter: Melt one cup for richness. - Sugars: One cup of brown sugar adds moisture, while half a cup of granulated sugar adds sweetness. - Eggs: Two large eggs bind the blondies, making them soft. - Vanilla: One tablespoon gives a warm flavor. - Flour: Measure two cups for structure. - Baking powder, baking soda, and salt: These help the blondies rise and balance flavors. - Raspberries: One cup adds tartness and color. - Chocolate chips: One cup provides sweetness and texture. If you don’t have an ingredient, don’t worry! Here are some easy swaps: - Butter: Use coconut oil for a dairy-free option. - Brown Sugar: White sugar works, but it will change the flavor slightly. - Eggs: Two tablespoons of applesauce can replace one egg. Use four tablespoons for two eggs. - Flour: Almond flour is a good gluten-free option. - Raspberries: You can swap in blueberries, strawberries, or blackberries for a different taste. - Chocolate Chips: Swap for white chocolate or dark chocolate for a unique twist. These options keep your blondies tasty and fun! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grease an 8x8 inch baking pan with butter or cooking spray. Next, line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the blondies out easily later. In a large mixing bowl, pour in the melted butter. Add 1 cup of brown sugar and 1/2 cup of granulated sugar. Whisk these together until smooth. This mix should look shiny and thick. Now, add the eggs, one at a time. Mix well after each egg. Stir in 1 tablespoon of vanilla extract. This adds a lovely flavor! In another bowl, measure out 2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together. This ensures everything mixes well in the batter. Once your wet mix is ready, gradually add the dry ingredients. Use a spatula to fold the mix gently. Be careful not to overmix; you want it just combined. The batter should be thick but smooth. Now comes the fun part! Gently fold in 1 cup of fresh raspberries and 1 cup of semi-sweet chocolate chips. Make sure they spread evenly throughout the batter. This mix of flavors makes the blondies special. Pour the batter into your prepared pan. Spread it evenly with the spatula. Bake in your preheated oven for 25-30 minutes. The edges should be golden brown. Insert a toothpick in the center; it should come out with moist crumbs. Let the blondies cool in the pan for about 10 minutes. Lift them out using the parchment paper. Allow them to cool completely on a wire rack. Once cooled, cut into squares and enjoy! To get that soft, chewy texture, watch your mixing. Mix the wet ingredients until smooth, but don’t overmix the dry and wet together. Overmixing can lead to tough blondies. Aim for a slight lumpiness in the batter; this helps keep them soft. One common mistake is using cold butter. Always melt your butter first. Cold butter can make the batter uneven. Another mistake is not measuring your flour properly. Too much flour can lead to dry blondies. Use a spoon to fluff the flour, then scoop it into your measuring cup. When adding raspberries and chocolate chips, fold gently. Use a spatula and scoop from the bottom. This helps keep the raspberries intact. If you mash them, they can turn the batter pink. Aim for even distribution without breaking the fruit. Pro Tips Use Room Temperature Ingredients: Ensure your eggs are at room temperature for a smoother batter and better incorporation of ingredients. Don't Overmix: Gently fold the dry ingredients into the wet ingredients to avoid tough blondies. Stop mixing as soon as you see no dry flour. Quality Chocolate Chips: Opt for high-quality semi-sweet chocolate chips to enhance the flavor of your blondies. Cool Before Cutting: Allow the blondies to cool completely in the pan before cutting to ensure clean, neat squares. {{image_2}} You can easily change the flavor of your blondies. Swap raspberries for blueberries or chopped strawberries. This gives each bite a new taste. You can also mix berries for a fun twist. Just keep the same amount of fruit. Fresh or frozen berries both work great. For added crunch, consider adding nuts. Chopped walnuts or pecans can bring a nice texture. Stir in about half a cup with the chocolate chips. You can also add coconut flakes or even dried fruit. These mix-ins add more flavor and fun to your blondies. To make gluten-free blondies, switch the all-purpose flour. Use a gluten-free flour blend instead. Make sure the blend includes xanthan gum for the best results. The taste will still be rich and delicious. Follow the same recipe steps, and you’ll have a tasty treat for everyone! To keep your raspberry chocolate chip blondies fresh, place them in an airtight container. Make sure they are completely cool before sealing. You can store them at room temperature for up to three days. If you want them to last longer, the fridge is a good option. They can stay fresh in the fridge for about a week. Freezing is a great way to save blondies for later. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped blondies in a freezer-safe bag or container. They can last in the freezer for up to three months. When you want to enjoy them, simply thaw them at room temperature. Reheating blondies is easy and enhances their taste. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Bake them for about 10-15 minutes. You can also use a microwave for quick reheating. Heat them for 10-15 seconds to keep them soft and gooey. Enjoy them warm for a delightful treat! Blondies and brownies both have similar bases, but they taste very different. Brownies use cocoa powder, which gives them their dark, rich chocolate flavor. Blondies do not use cocoa. Instead, they have a sweet, buttery flavor from brown sugar. Blondies are lighter in color and have a chewy texture. They often include mix-ins like chocolate chips or nuts. Yes, you can use frozen raspberries! Just remember to let them thaw first. Drain any extra liquid to avoid a soggy batter. Frozen raspberries may break apart more than fresh ones, but they still taste great in your blondies. They will add a nice tartness. To check if your blondies are done, look for golden edges. The center should look set but slightly moist. You can also use a toothpick. Insert it into the center; if it comes out with moist crumbs, they are ready. If the toothpick comes out wet with batter, bake a few more minutes. You can serve blondies plain or with a scoop of vanilla ice cream for a treat. A drizzle of chocolate sauce or a dollop of whipped cream adds a nice touch. Fresh raspberries on top not only look great but also add a burst of flavor. Enjoy them with a cup of coffee or tea for a perfect snack! This blog post covered how to make delicious raspberry chocolate chip blondies from start to finish. We discussed the key ingredients, exact measurements, and helpful substitutions. You learned step-by-step instructions for preparing, mixing, and baking. I shared tips for perfect texture and what mistakes to avoid. You also discovered variations and storage methods. Now, you can bake blondies with confidence. Enjoy your sweet treat, share it, or keep it all for yourself!

Raspberry Chocolate Chip Blondies

Deliciously sweet blondies packed with fresh raspberries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
  • Gently fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
  • Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper overhang and let cool completely on a wire rack.
  • Once cooled, cut into squares and serve.

Notes

Serve the blondies on a white platter for contrast, and dust with powdered sugar for a delicate finish. Garnish with a few extra raspberries for an added pop of color!
Keyword blondies, chocolate, dessert, raspberries