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Raspberry White Chocolate Blondies

Soft and chewy blondies loaded with sweet white chocolate and juicy raspberries. These easy dessert bars are rich, buttery, and perfect for any occasion.
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Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 ½ cups light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup white chocolate chunks or chips
  • 1 cup fresh raspberries

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Whisk melted butter and brown sugar together until smooth.
  3. Add eggs and vanilla extract and whisk until fully combined.
  4. Stir in flour and salt until just incorporated.
  5. Fold in white chocolate and raspberries.
  6. Spread batter evenly into the prepared pan.
  7. Bake for 28–32 minutes, or until the edges are lightly golden and the center is set.
  8. Cool completely before slicing into bars.

Notes

* Fresh raspberries provide the best texture, but frozen raspberries can be used without thawing.
* Avoid overmixing after adding the flour to keep the blondies tender.
* For cleaner slices, chill the blondies for 30 minutes before cutting.
* Store in an airtight container for up to 4 days at room temperature or up to 1 week in the refrigerator.
* Freeze individual bars for up to 2 months.