White chocolate and raspberry blondies are and easy one-bowl dessert that are chewy, buttery, and darn delicious! Packed with white chocolate and fresh raspberries, these blonde brownies are the perfect treat for a wide variety of occasions.
Preheat oven to 350°F. Optionally, line a 9x9 baking pan with parchment and set aside (otherwise, you can just set your 9x9 pan aside).
In a large mixing bowl, mix together the melted butter and brown sugar until fully incorporated and the sugar has melted.
Add in the remaining liquid ingredients (the egg and vanilla extract) and stir to combine.
Stir in the dry ingredients (the flour, baking powder, and baking soda) until a smooth batter has formed.
Mix in the white chocolate chips until well distributed. Then gently fold in the fresh raspberries.
Pour the batter into the 9x9 baking pan and gently spread into an even layer.
Bake for 28-32 minutes, or until the top is golden brown and the edges have begun to pull away from the pan. You can also check with a toothpick (the bars are ready when a toothpick inserted into the center of the pan comes out mostly clean).
Cool completely before cutting. If you added the parchment paper to your pan, cool the blondies in the pan for at least 10-minutes prior to removing from the pan and then allow the bars to finish cooling on a wire cooling rack.
*Storing:These blondies can be stored in an air-tight container at room temperature for 3-4 days or in the fridge for up to 1 week. You can also freeze blondies for 2-3 months. Make sure your bars are fully cooled before wrapping them and placing the blondies in the freezer. When ready to enjoy, thaw in the fridge overnight for best results.*Recipe variations: see blog post for alternatives for the raspberries and white chocolate, as well as option for a white chocolate drizzle.*To make this into a gluten free blondies recipe, replace the all-purpose flour with a gluten-free 1-to-1 baking flour or gluten free all-purpose flour (see blog post for additional information).