The perfect duo… white chocolate and raspberries. ? It must be something about the tartness of the raspberries combined with the sweetness of the white chocolate. Really, there isn’t a more perfect pairing! These white chocolate and raspberry blondies are the perfect treat!
If you’re looking for other other yummy desserts packed with chocolate, try out my S’mores Bars recipe!
Tips for the Perfect White Chocolate and Raspberry Blondies
Keep the raspberries in the freezer until you need them! I repeat, keep them in the freezer! You don’t want them to melt at all, otherwise they will break into small pieces and bleed all over the batter. You won’t have those large raspberry pieces and your blondies will be completely pink. On second thought, that could be fun if that’s the look you’re going for… If you have fresh raspberries on hand, just make sure to put them in the freezer for several hours before baking.
Be careful with mixing. The dry ingredients only need to be just barely incorporated, so don’t overdo it. Same with the white chocolate chips and raspberries–you will need to be gentle with these, so do it by hand with a rubber spatula.
Make sure to let these set before pulling them out of the pan–just like any perfectly-baked brownies, they will definitely be gooey when pulled out of the oven. Leaving them in the pan for at least 20 minutes before taking them out will help the blondies to have more structure. Even better, put them in the fridge overnight before cutting into them so that you have those crisp cut edges. These blondies are super yummy cold!
With melting chocolate, don’t microwave for more than 30 seconds at a time or it will burn. Pull it out, try stirring it around, and if it needs another 30 seconds, put it back in. You shouldn’t need to microwave any of this chocolate for more than a minute total.
The drizzle on top–this can be super simple, and doesn’t have to be pretty. Just dip a fork into the melted chocolate and flick it over the blondies!