Raspberry White Chocolate Blondies: A Symphony of Sweetness and Tartness

As a chef, I’ve had the privilege of developing and perfecting countless recipes, but some dishes hold a special place in my heart. These Raspberry White Chocolate Blondies are one such treasure. I first encountered this particular iteration through a special edition cookbook that came bundled with a stand mixer I’d acquired. The promise of a simple, yet decadent blondie, made with ingredients I almost always had on hand, was irresistible. It quickly became a go-to for impromptu gatherings and comforting weeknight treats, its vibrant ruby swirls and creamy white chocolate morsels a constant source of joy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes (plus cooling time)
• Servings: 8-10
• Yield: One 9×13 inch pan of blondies
• Dietary Type: Standard

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup dark brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 large eggs, well beaten
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup raspberry preserves
• 1 cup white chocolate chips

Equipment Needed

• Stand mixer with flat beater attachment (or a sturdy hand mixer and large bowl)
• Measuring cups and spoons
• Sifter or fine-mesh sieve
• Rubber spatula
• 9×13 inch baking pan
• Nonstick cooking spray

Instructions

The journey to creating these delightful Raspberry White Chocolate Blondies is straightforward, a testament to their approachable elegance. Begin by preheating your oven to 350°F (175°C). This consistent, moderate temperature is key to achieving that perfect golden-brown exterior and a tender, chewy interior. Next, prepare your 9×13 inch baking pan. A generous spray of nonstick cooking spray will ensure your blondies release beautifully, preventing any frustrating sticking that can mar an otherwise perfect bake.

Once your workspace is prepped, it’s time to build the luscious blondie base. In the bowl of your stand mixer, fitted with the flat beater attachment, combine the softened butter and both the dark brown sugar and granulated sugar. Cream these together thoroughly until the mixture is light and fluffy, a process that usually takes about 2-3 minutes on medium speed. This step is crucial for incorporating air, which contributes to the blondies’ tender texture.

With the mixer running on a low speed, add the eggs, one at a time. Ensure each egg is fully incorporated before adding the next, beating well after each addition. This gradual incorporation prevents the mixture from becoming greasy and ensures a cohesive batter.

In a separate, medium-sized bowl, sift together the flour, salt, and baking powder. Sifting helps to aerate the dry ingredients and remove any lumps, leading to a smoother batter and a more evenly baked blondie. Whisk these dry ingredients together briefly to ensure they are well combined.

With the mixer still running on LOW speed, gradually add the sifted flour mixture to the creamed butter and egg mixture. Mix only until the flour is just combined. Overmixing at this stage can develop the gluten in the flour too much, resulting in tougher blondies, so be mindful to stop as soon as you no longer see streaks of dry flour.

Now, it’s time to transfer this beautiful batter to its prepared home. Pour the batter evenly into your greased 9×13 inch baking pan. Use a rubber spatula to spread the batter out well, ensuring it reaches all the corners and forms an even layer. This evenness will guarantee consistent baking throughout the pan.

The real magic begins as we introduce the vibrant fruit and creamy chocolate. Spoon the raspberry preserves generously on top of the raw batter. Don’t be shy; the tartness of the raspberries will beautifully cut through the sweetness of the blondie. You can gently swirl them with a toothpick if you desire a more marbled effect, but simply spooning them over is perfectly fine. Next, sprinkle the white chocolate chips evenly around the top of the batter and preserves. Try to distribute them so you get a good amount in every bite.

Now, carefully place the pan into your preheated oven. Bake for 30-35 minutes. The blondies are ready when the edges are golden brown and set, and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Be cautious not to overbake, as this can lead to dry blondies.

Once baked to perfection, remove the pan from the oven and let them cool completely on a wire rack before cutting into bars. Patience is a virtue here; cutting into warm blondies can result in a crumbly mess. Allowing them to cool fully allows the structure to set, making for clean, beautiful cuts.

Expert Tips & Tricks

For that extra touch of chef-inspired excellence, consider these pointers:

• Butter Temperature is Crucial: Ensure your butter is truly softened, not melted. This allows it to cream properly with the sugars, creating air pockets essential for a tender crumb.
• Don’t Overmix: This is a mantra for many baked goods, but especially true for blondies. Once the flour is added, mix just until combined.
• Quality Preserves Matter: Opt for a good quality raspberry preserves with whole or noticeable fruit pieces for the best texture and flavor contrast. If your preserves are very thick, you can warm them slightly for easier spreading.
• Chilling for Clean Cuts: For the absolute cleanest cuts, once the blondies have cooled completely, you can pop the pan into the refrigerator for about 30 minutes before slicing. This firms them up perfectly.
• Uniform Chip Distribution: To ensure white chocolate chips are spread evenly, you can toss them with a tablespoon of the measured flour before sprinkling them over the batter. This prevents them from sinking to the bottom during baking.

Serving & Storage Suggestions

These Raspberry White Chocolate Blondies are a dream served slightly warm or at room temperature. They are fantastic on their own, perhaps with a dusting of powdered sugar or a dollop of whipped cream. For a truly decadent experience, consider pairing them with a scoop of vanilla bean ice cream or a rich dark chocolate ganache.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or you prefer them slightly firmer, they can also be stored in the refrigerator for up to a week. To reheat, a few seconds in the microwave will bring back their soft, chewy texture. They also freeze beautifully; wrap individual bars or the entire pan tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	503 kcal	–
Total Fat	19.7 g	30%
Saturated Fat	11.8 g	59%
Cholesterol	81.5 mg	27%
Sodium	250.6 mg	10%
Total Carbohydrate	78.2 g	26%
Dietary Fiber	0.9 g	3%
Sugars	57.9 g	231%
Protein	4.7 g	9%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While these blondies are glorious as they are, there’s always room for a little creativity in the kitchen:

• Berry Swap: Feel free to substitute the raspberry preserves with other berry preserves like strawberry, blueberry, or even a mixed berry blend. The tartness is key, so opt for something with a good bit of zing.
• Chocolate Variations: If white chocolate isn’t your preference, milk chocolate chips or semi-sweet chocolate chips would also be delicious. For a more intense chocolate hit, consider using dark chocolate chunks.
• Nutty Addition: For a delightful crunch, fold in 1/2 cup of chopped toasted nuts like walnuts or pecans along with the white chocolate chips.
• Citrus Zest: A teaspoon of lemon or orange zest added to the batter can provide a subtle bright note that complements the berries beautifully.

FAQs

Q: Why are my blondies dry?
A: Dry blondies are often the result of overbaking or overmixing the batter after the flour is added. Be mindful of the baking time and stop mixing as soon as the flour is incorporated.

Q: Can I make these blondies gluten-free?
A: Yes, you can often achieve a gluten-free version by substituting a high-quality gluten-free all-purpose flour blend for the all-purpose flour. You may need to adjust the baking time slightly.

Q: My raspberry preserves are very thick. What should I do?
A: If your preserves are unusually thick, you can gently warm them in a small saucepan over low heat or in the microwave for a few seconds until spreadable. Be careful not to overheat them.

Q: Can I use melted butter instead of softened butter?
A: For this recipe, it’s best to use softened butter. Melted butter will result in a denser, more cake-like texture rather than the chewy, fudgy texture characteristic of blondies.

Q: How do I ensure the white chocolate chips don’t burn?
A: Spreading the white chocolate chips evenly and avoiding overbaking are the best ways to prevent them from burning. They should be soft and gooey, not charred.

Final Thoughts

There’s a profound satisfaction in creating something so wonderfully comforting and delicious from simple pantry staples. These Raspberry White Chocolate Blondies offer that perfect balance of sweet and tart, soft and chewy, making them an absolute delight for any occasion. They are a testament to how uncomplicated ingredients can converge to create something truly special. I encourage you to bake a batch, share them with loved ones (or keep them all to yourself, I won’t tell!), and savor every blissful bite. I would be thrilled to hear about your baking adventures with this recipe!