White Chocolate and Raspberry Blondie Recipe

5 from 2 votes

This White Chocolate and Raspberry Blondie recipe is a twist on blondies with a tart raspberry jam swirl and white chocolate chunks.

Prep Time10

Cook Time25

Total Time35

Course: All Recipes, Dessert

Keyword: blondies recipe, raspberries, white chocolate, white chocolate and raspberry blondies, white chocolate raspberry blondie

Servings:

Calories: 206kcal

Preheat oven to 350°F. Line a square 8x8 inch baking pan with parchment paper. Set aside.
In a large bowl, whisk together the melted butter and brown sugar until well blended. The mixture will resemble wet sand
Add in the egg and vanilla and whisk to combine
Add in the flour and salt, stirring with a wooden spoon until just blended and no dry flour spots appear
Stir in the white chocolate
Scoop batter into the prepared baking dish and press gently into corners to form an even layer
Dollop the top with small spoonfuls of raspberry jam. Using a toothpick or butter knife, gently swirl the jam into the top of the bars. Take care not to swirl too much
Bake in the preheated oven for 25 minutes,or until top looks set and no longer jiggly and the edges are golden brown. Cool blondies in the pan then cut into 16 squares

Store at room temperature in an airtight container for up to 5 days
Store in the fridge for up to 1 week
To freeze, place cut blondies on a baking sheet in a single layer, making sure they are not touching. Freeze for at least one hour then transfer frozen blondies to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature