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To make Raspberry White Chocolate Blondies, gather these items: - 1 cup unsalted butter, melted - 1 ½ cups brown sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries (or frozen, thawed and drained) Use precise measurements for the best results. If you want thicker blondies, add a bit more flour. For softer blondies, reduce the flour slightly. You can also adjust the sugar to make them sweeter or less sweet, based on your taste. You can swap out some ingredients if needed. For dairy-free options, use coconut oil instead of butter. If you don’t have brown sugar, white sugar works, but it changes the flavor slightly. You can use any type of chocolate chips if you prefer dark or milk chocolate. For a fruity twist, try using blueberries or strawberries in place of raspberries. First, you need to get your oven ready. Preheat it to 350°F (175°C). This step is crucial for even baking. Next, grab a 9x13 inch baking pan. Grease it lightly with butter. Then, line the pan with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift out the blondies later. In a large bowl, add 1 cup of melted unsalted butter. Follow this with 1 ½ cups of brown sugar. Whisk them together until smooth. The mixture should be well combined. Next, crack in 2 large eggs. Add them one at a time. Whisk well after each egg. Finally, stir in 2 teaspoons of vanilla extract. This will give your blondies a lovely flavor. In another bowl, mix together the dry ingredients. You need 2 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Whisk these items together. Gradually add the dry mix to the wet mix. Stir just until combined. Be careful not to overmix. This keeps your blondies soft and chewy. Now comes the fun part! Gently fold in 1 cup of white chocolate chips. Then, add in 1 cup of fresh raspberries. If you use frozen raspberries, make sure they are thawed and drained. Fold carefully to avoid crushing the raspberries. You want to keep some whole for bursts of flavor. Pour the batter into your prepared pan. Use a spatula to spread it evenly. Now, place the pan in the oven. Bake for 25-30 minutes. The edges should turn golden brown. To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Once done, let the blondies cool in the pan for about 15 minutes. Use the parchment paper to lift them out. Place them on a wire rack to cool completely before cutting into squares. To get the best texture in your blondies, focus on mixing. Mix the wet and dry ingredients separately before combining them. This method helps blend the flavors well. Avoid overmixing once you add the flour. Overmixing can lead to tough blondies, which we don’t want. Aim for a smooth batter with some lumps. Those little lumps mean your blondies stay soft. When using raspberries, treat them gently. Rinse them quickly under cold water. This keeps them fresh and clean. After washing, pat them dry with a paper towel. If you use frozen raspberries, thaw and drain them first. Excess water can make your batter too wet. Fold the raspberries into the batter carefully. You want to keep them whole for that burst of flavor. One common mistake is baking too long. Keep an eye on your blondies in the oven. Check them around the 25-minute mark. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. Another mistake is not lining the pan. Always line it with parchment paper. This helps you lift the blondies out easily. Lastly, don’t skip the cooling time. Let them cool in the pan before cutting. This step helps them set and makes cutting easier. {{image_2}} You can mix in other fruits for a twist. Blueberries add a sweet burst. Strawberries bring a lovely tartness. Just replace the raspberries with the same amount of your chosen fruit. Make sure to gently fold them in to keep them whole. This keeps your blondies colorful and fun. To make these blondies gluten-free, swap out the all-purpose flour. Use a gluten-free flour blend instead. Many blends work well and mimic regular flour. Just make sure it has a good mix of starches and proteins. You may need to check the baking powder, too. Make sure it’s gluten-free to keep your treat safe. Adding flavor extracts can elevate your blondies. A splash of lemon extract gives a bright taste. Almond extract adds a nice nutty note. Use about 1 teaspoon of either extract in place of some vanilla. This small change can create a whole new flavor experience. Don’t forget to adjust the amount based on your taste. To keep your blondies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This method helps maintain moisture. A cool, dry place works best for storage. Keep them at room temperature for up to five days. You can freeze blondies for later. First, cut them into squares. Wrap each square in plastic wrap. Then, place them in a freezer bag or container. This prevents freezer burn. They can stay in the freezer for up to three months. When you’re ready to enjoy them, simply thaw in the fridge overnight. For a warm treat, reheat blondies in the microwave. Heat for about 10 to 15 seconds. Check to avoid overheating. You want them warm, not hot. Alternatively, you can use the oven. Preheat to 350°F (175°C). Place blondies on a baking sheet and heat for about 5 minutes. Enjoy them warm for a gooey texture! Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps avoid excess moisture in your blondies. Thawed raspberries may break down more than fresh ones. So, be gentle when folding them into the batter. Check the edges of the blondies. They should be golden brown. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. Avoid overcooking, as this can make them dry. You can serve them with a scoop of vanilla ice cream. Fresh whipped cream also pairs nicely. For a fun twist, drizzle some chocolate sauce on top. This adds a nice touch and extra flavor. Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch. Just fold them in with the chocolate chips and raspberries. Keep in mind that nuts will change the texture slightly, making them more rustic. This blog post covered all the key steps to create delicious Raspberry White Chocolate Blondies. We discussed ingredients, measurements, and ingredient swaps. I also shared easy instructions and valuable tips for the best results. You can customize your blondies with different fruits or make them gluten-free. Finally, I explained how to store extras to keep them fresh. Enjoy baking and share your tasty creations with family and friends! These blondies bring smiles and sweet moments to everyone.

Raspberry White Chocolate Blondies

Indulge in the deliciousness of Raspberry White Chocolate Blondies with this simple recipe! These soft and chewy treats combine the sweetness of white chocolate and tangy raspberries, making them irresistible. Perfect for dessert or a sweet snack, these blondies are easy to bake and sure to impress your friends and family. Click through to explore the full recipe and create these delightful blondies today!
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Ingredients
  

1 cup unsalted butter, melted

1 ½ cups brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup white chocolate chips

1 cup fresh raspberries (or frozen, thawed and drained)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

    In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and well combined.

      Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract until fully incorporated.

        In another bowl, whisk together the flour, baking powder, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Gently fold in the white chocolate chips and raspberries, being careful not to crush the raspberries too much.

              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 and a toothpick inserted into the center comes out with a few moist crumbs.

                  Remove from the oven and let it cool in the pan for about 15 minutes, then use the parchment overhang to lift the blondies out and onto a wire rack to cool completely.

                    Once cool, cut into squares and serve!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 squares

                        - Presentation Tips: Dust with powdered sugar before serving and garnish each blondie with a fresh raspberry on top for an added touch!