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- 1 cup unsalted butter, melted - 1 ½ cups brown sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup white chocolate chips - 1 cup fresh raspberries (you can use frozen if desired, but reduce baking time) Each measurement is key to great blondies. Use 1 cup of melted butter for moisture and richness. The brown sugar adds sweetness and gives a nice chew. You need 2 large eggs for binding and structure. Two teaspoons of vanilla extract brings in a lovely flavor. For the dry mix, 2 cups of all-purpose flour are essential. Add 1 teaspoon of baking powder to help them rise. A ½ teaspoon of salt boosts all the flavors. The 1 cup of white chocolate chips adds creamy sweetness. Lastly, 1 cup of fresh raspberries makes these blondies fruity and vibrant. If you want to make changes, here are some options: - Use coconut oil instead of unsalted butter for a dairy-free option. - Swap brown sugar with white sugar for a lighter flavor. - Replace eggs with applesauce or flaxseed meal for vegan blondies. - Try almond flour instead of all-purpose flour for a gluten-free version. - Use dark chocolate chips if you prefer a richer taste. To start, gather all your ingredients. You need melted butter, brown sugar, eggs, vanilla, flour, baking powder, salt, white chocolate chips, and fresh raspberries. Make sure to measure each one carefully. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This step helps with easy removal later. In a large bowl, mix the melted butter and brown sugar. Whisk them together until they look smooth. Then, add two eggs one at a time. Mix well after each egg goes in. Stir in the vanilla extract until it blends nicely. Now, in another bowl, sift the flour, baking powder, and salt together. This helps prevent lumps. Gradually add this dry mix to the wet mix. Fold gently to combine everything. Be careful not to overmix. Next, fold in the white chocolate chips and the raspberries. Try to keep the raspberries whole for a nice burst of flavor later. Pour the batter into the prepared baking pan. Spread it out evenly with a spatula. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean, with a few moist crumbs being just fine. When the blondies are done, take them out of the oven. Let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack for further cooling. Waiting is hard, but it helps them set up nicely. Once they are completely cool, cut them into squares. For a special touch, serve them on a nice plate. Dust with powdered sugar or add fresh raspberries on top. You can even drizzle some melted white chocolate for a perfect finish. Enjoy this delightful treat! You can find the full recipe if you want to recreate these tasty blondies. When making white chocolate raspberry blondies, avoid overmixing the batter. Overmixing makes them tough. Also, do not skip the step of folding in the raspberries gently. If you mash them, you will have a pink mess instead of pretty blondies. Lastly, check your oven temperature with a thermometer. Ovens can vary, and the wrong heat can ruin your bake. To get the best texture, use room temperature eggs. Cold eggs won’t mix well. Make sure to fold in the white chocolate chips and raspberries gently. This keeps the air in the batter and helps them rise nicely. Bake until golden brown, but don’t overbake. A toothpick should come out with a few moist crumbs. This way, your blondies will stay soft and chewy. Add a pinch of sea salt to boost the flavor of your blondies. It brings out the sweetness of the white chocolate. For a lovely look, dust the cooled blondies with powdered sugar. You can also drizzle melted white chocolate on top. Adding a few fresh raspberries on the plate makes it pop. For the full recipe, check out the White Chocolate Raspberry Blondies. {{image_2}} You can change the flavor of your blondies easily. Try adding nuts like walnuts or pecans for crunch. You can mix in some coconut flakes for a tropical twist. If you want to swap the white chocolate, use dark chocolate or milk chocolate instead. Each change gives a new taste. Experiment with different extracts too. Almond or hazelnut extracts add depth. Making these blondies gluten-free is simple. Use a gluten-free flour blend in place of all-purpose flour. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use dairy-free chocolate chips to keep it vegan. You still get that sweet, rich flavor without the animal products. You can change the fruit based on the season. In spring or summer, use strawberries or blueberries. In fall, try chopped apples or pumpkin puree. These fruits add freshness and flavor, making the blondies special all year round. Each fruit brings its own charm, keeping your treats exciting. To keep your white chocolate raspberry blondies fresh, store them in an airtight container. You can layer the blondies with parchment paper to prevent sticking. Place the container in a cool, dry place. Avoid direct sunlight, as it can dry them out. When stored properly, blondies stay fresh for about 4 to 5 days. After that, they may begin to lose their moist texture. Always check for any signs of spoilage before eating. You can freeze blondies for up to 3 months. Cut them into squares and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag to prevent freezer burn. To reheat, thaw them overnight in the fridge. Then, warm them in the oven at 350°F for about 10 minutes. Enjoy them warm for a fresh-baked taste! For the full recipe, check the recipe section. Yes, you can use frozen raspberries. Just make sure to reduce the baking time. Frozen berries may add more moisture, so check for doneness a bit early. Blondies are done when they turn golden brown. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready. Blondies and brownies have different flavors and colors. Blondies are made with brown sugar and have a vanilla taste. Brownies use cocoa powder and taste chocolatey. Both are delicious in their own way! This blog post covered key ingredients, step-by-step instructions, and helpful tips for making blondies. I shared substitutions for various diets and how to store them properly. You can avoid common mistakes and make delicious variations. Keeping these points in mind helps ensure great results every time. Enjoy your baking journey, and remember, practice leads to perfection!

White Chocolate Raspberry Blondies

Indulge in the delight of White Chocolate Raspberry Blondies with this easy-to-follow recipe! These chewy treats combine rich white chocolate and fresh raspberries for a burst of flavor in every bite. Perfect for any occasion, these blondies are ready in just 45 minutes! Click through to discover how to whip up this delicious dessert that everyone will love. Get ready to impress your friends and family with a sweet treat they'll crave!
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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

1 teaspoon baking powder

½ teaspoon salt

1 cup white chocolate chips

1 cup fresh raspberries (you can use frozen if desired, but reduce baking time)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

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

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly mixed.

        In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined—do not overmix.

          Carefully fold in the white chocolate chips and fresh raspberries, making sure the raspberries remain mostly intact.

            Pour the batter into the prepared baking pan, spreading it evenly.

              Bake in the preheated oven for 25-30 minutes, or until the blondies are golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before cutting into squares.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares

                    - Presentation Tips: Serve the blondies on a decorative plate dusted with powdered sugar and garnish with fresh raspberries or a drizzle of melted white chocolate for an elegant touch. Enjoy!