Decadent Raspberry and White Chocolate Squares
Sometimes, you just need a dessert that checks all the boxes: rich, chewy, fruity, and just the right amount of indulgent, and these raspberry white chocolate squares strike the perfect balance between tart raspberries and sweet white chocolate, all nestled within a buttery, golden blondie base. Trust me, they’re a game-changer for dessert enthusiasts everywhere.
The best part? They’re ridiculously easy to make. With just 15 minutes of prep time and a few pantry staples, you can have these ready to pop in the oven. Whether you’re planning a cozy night in or looking for a crowd-pleaser at your next get-together, these blondies deliver big flavor with minimal effort. Let’s dive in!
How to Make Raspberry White Chocolate Squares
Ingredients you’ll need for this recipe
Step by Step Guide
1. Line your 8×8 baking dish with parchment paper, letting the edges hang over for easy removal later. Preheat your oven to 350°F.
2. In a medium bowl, combine the melted butter, white sugar, and brown sugar. Whisk them together vigorously until the mixture is smooth and fully blended.
3. Crack in the egg and pour in the vanilla extract. Whisk again until everything is combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
5. Gradually pour the dry ingredients into the wet mixture. Toss in the frozen raspberries at this point, too. Using a spatula, gently fold the mixture until it’s mostly combined.
6. Fold in the white chocolate chips until no streaks of flour remain and the chips are evenly dispersed. The batter will be thick—that’s exactly what you want.
7. Transfer the batter into your prepared baking dish, spreading it evenly. For an extra burst of color and flavor, scatter a few more raspberries and white chocolate chips on top.
8. Place the dish in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the blondies cool in the pan for at least 15 minutes. This helps them set, making slicing much easier.
10. If you’re feeling fancy, drizzle melted white chocolate over the top for a final touch. Slice into squares, serve, and watch them disappear.
Tips for Success
Using frozen raspberries is key because they’re less likely to break apart when folding into the batter, ensuring juicy pockets of tartness in every bite. Be careful not to overmix the batter as this can make the blondies dense; fold just until combined for the best texture. If you want to elevate these blondies even further, customize your toppings by adding chopped nuts, dark chocolate, or even a sprinkle of sea salt for a gourmet twist.
There’s something magical about biting into these Raspberry White Chocolate Squares. The tart raspberries cut through the sweetness of the white chocolate, creating a perfectly balanced dessert that’s as beautiful as it is delicious. Serve them with a cup of coffee, a scoop of vanilla ice cream, or simply on their own. However you enjoy them, one thing is certain: you’ll be making these again and again.
Raspberry and White Chocolate Squares
Ingredients
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup frozen raspberries
- 2/3 cup white chocolate chips
- Drizzle of melted white chocolate (optional topping)
Instructions
- Line your 8×8 baking dish with parchment paper, letting the edges hang over for easy removal later. Preheat your oven to 350°F.
- In a medium bowl, combine the melted butter, white sugar, and brown sugar. Whisk them together vigorously until the mixture is smooth and fully blended.
- Crack in the egg and pour in the vanilla extract. Whisk again until everything is combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Gradually pour the dry ingredients into the wet mixture. Toss in the frozen raspberries at this point, too. Using a spatula, gently fold the mixture until it’s mostly combined.
- Fold in the white chocolate chips until no streaks of flour remain and the chips are evenly dispersed. The batter will be thick—that’s exactly what you want.
- Transfer the batter into your prepared baking dish, spreading it evenly. For an extra burst of color and flavor, scatter a few more raspberries and white chocolate chips on top.
- Place the dish in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the blondies cool in the pan for at least 15 minutes. This helps them set, making slicing much easier.
- If you’re feeling fancy, drizzle melted white chocolate over the top for a final touch. Slice into squares, serve, and watch them disappear.
