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White Chocolate Raspberry Blondies (Soft & Chewy!) - A Bakery-Style Treat

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (1 1/2 cups)
  • Granulated sugar (1/2 cup)
  • Light brown sugar, packed (3/4 cup)
  • Unsalted butter, melted and slightly cooled (1/2 cup)
  • Large eggs (2)
  • Vanilla extract (2 teaspoons)
  • Baking powder (1/2 teaspoon)
  • Fine sea salt (1/2 teaspoon)
  • White chocolate chips or chopped white chocolate (1 cup)
  • Fresh raspberries (1 to 1 1/4 cups; can use frozen, unthawed)
  • Optional: Lemon zest (1 teaspoon) for brightness
  • Optional: Flaky sea salt for finishing

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease.
  2. Mix the wet ingredients: In a large bowl, whisk melted butter with granulated and brown sugars until glossy, 30–45 seconds. Whisk in eggs and vanilla until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. If using lemon zest, add it now.
  4. Make the batter: Add dry ingredients to wet and fold just until no dry flour remains. Batter will be thick.
  5. Add the mix-ins: Fold in white chocolate. Gently fold in raspberries last to minimize breaking. It’s okay if some streaks form.
  6. Pan and smooth: Scrape batter into the pan. Spread evenly with an offset spatula. If desired, sprinkle a pinch of flaky sea salt on top.
  7. Bake: Bake 24–28 minutes until edges are set and lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
  8. Cool and cut: Cool in the pan on a rack for at least 30–45 minutes. Lift out using parchment and cut into 16 squares. For clean slices, chill 20 minutes before cutting.
  9. Serve: Enjoy slightly warm or at room temperature. Great with ice cream or a dusting of powdered sugar.