Raspberry White Chocolate Blondies are soft, chewy dessert bars filled with sweet white chocolate chips and tart fresh raspberries.It’s the perfect balance of the classic dessert flavor combination in each bite! And how fitting that we are making these on National Blonde Brownie (blondie) Day?!? But, these are so delicious, they can be enjoyed any day of the year! I also have White Chocolate Blondies you will love, especially if you are a fan of white chocolate.Ingredients & Substitutions Butter: Blondies are known for their dense texture and buttery flavor.
So, get out 2 sticks of unsalted butter to make these dessert bars.If using salted butter, you may want to lessen the amount of salt in the recipe.Sugar: You will notice that only light brown sugar is used in this recipe (no granulated sugar).
Brown sugar gives the bars a caramelized sweetness and adds moisture for a soft and chewy texture.I do not recommend dark brown sugar as that can be too overpowering.Eggs: You will need three large eggs.
You will use 2 whole eggs, but add just the yolk of the third egg.White Chocolate Chips: If you can’t find white chocolate chips, you could also use a bar of white chocolate, chopped into small pieces.Raspberries: I prefer fresh raspberries for this recipe.
If substituting frozen berries, let them thaw and drain them before folding them into the batter.When Are Blondies Done Baking? To check blondies for doneness, first, look at the edges,