Choc-chunk raspberry blondies

Choc-chunk raspberry blondies are a sweet treat that blend creamy white chocolate with fresh raspberries for a delightful flavor. This simple dessert is baked to perfection, ensuring a moist and rich texture.

28 Nov 2025
Cook time 65 min
Prep time 15 min

Ingredients:

1/2 cup butter
1/2 cup sugar
1/4 cup milk (1% fat)
1 cup white chocolate
2 eggs
3/4 cup all-purpose white wheat flour
1/2 cup self-raising flour
1 cup raspberries
1/2 cup light sour cream

Choc-chunk raspberry blondies are a delightful treat that combine the rich creaminess of white chocolate with the tangy sweetness of raspberries. This easy-to-make dessert is perfect for any occasion, whether it's a family gathering, a potluck, or just a cozy night in. With these simple ingredients and a few steps, you'll be able to enjoy these moist and flavorful blondies in no time.

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, making sure to leave some overhang for easy removal later.

2. Prepare the Butter and White Chocolate:
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and add the white chocolate chunks. Stir continuously until the chocolate is completely melted and the mixture is smooth. Set aside and let it cool slightly.

3. Mix Wet Ingredients:
In a large mixing bowl, combine the sugar, milk, and eggs. Whisk together until fully combined. Gradually add in the melted butter and white chocolate mixture, continuing to whisk until smooth.

4. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour and self-raising flour. Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.

5. Fold in Raspberries and Sour Cream:
Gently fold the raspberries and sour cream into the batter, ensuring that the raspberries are evenly distributed but not crushed.

6. Bake:
Pour the batter into the prepared baking pan, smoothing out the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

7. Cool and Serve:
Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into squares and serve.

These choc-chunk raspberry blondies are a scrumptious combination of sweet and tangy flavors that are sure to satisfy your sweet tooth. Simple to prepare and impressive to serve, they make an excellent addition to any dessert table. Enjoy your freshly baked blondies with a scoop of ice cream, a drizzle of chocolate sauce, or just on their own for a delightful treat.

Choc-chunk raspberry blondies FAQ:

What is the baking time for Choc-Chunk Raspberry Blondies?

Bake the blondies in a preheated oven at 350°F (180°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I substitute white chocolate with another type of chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate, but note that it will change the flavor and sweetness of the blondies.

How should I store leftover blondies?

Store leftover blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. However, they may release more moisture, so it's best to thaw and drain them before adding to the batter to prevent excess liquid.

What size pan should I use for this recipe?

Use an 8x8-inch (20x20 cm) baking pan for this recipe. Ensure it's greased and lined with parchment paper for easy removal after baking.

Cooking Tips:

- Make sure to use fresh raspberries for the best flavor and texture. If using frozen raspberries, thaw them and drain any excess liquid.

- For easy mixing, ensure the butter is softened to room temperature before you start baking.

- Fold in the white chocolate chunks gently to avoid breaking them and ensure even distribution throughout the batter.

- Line your baking pan with parchment paper or lightly grease it to prevent sticking and make it easier to remove the blondies after baking.

- Allow the blondies to cool completely before cutting them into squares to ensure clean cuts and prevent them from crumbling.

Nutrition Facts

10 Servings
Calories 350kcal
Protein 5g
Carbohydrates 40g
Fiber 1.53g
Sugar 24g
Fat 20g

Choc-chunk raspberry blondies