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Irresistible Raspberry White Chocolate Blondies Easy Homemade Recipe with Flaky Sea Salt

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These raspberry white chocolate blondies combine sweet and tart flavors with a tender crumb and a finishing touch of flaky sea salt, making them an irresistible treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted (European-style recommended)
  • 1 1/2 cups (300g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (175g) white chocolate chunks or chips
  • 1 cup (125g) fresh raspberries
  • About 1 teaspoon flaky sea salt for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the melted unsalted butter and brown sugar until smooth and shiny, about 1-2 minutes. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  4. Gradually fold the dry mixture into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the batter tender.
  5. Carefully fold in the white chocolate chunks and fresh raspberries, being gentle to avoid breaking the berries.
  6. Pour the batter into the prepared pan and spread evenly with a spatula. Smooth the top gently.
  7. Sprinkle about 1 teaspoon of flaky sea salt evenly over the top.
  8. Bake in the preheated oven for 25-30 minutes. Begin checking at 25 minutes; the blondies should be golden around the edges and a toothpick inserted in the center should come out with a few moist crumbs.
  9. Remove from oven and let cool completely in the pan on a wire rack for at least 30 minutes before slicing.
  10. Use the parchment overhang to lift the blondies out of the pan. Cut into 12 squares and serve.

Notes

Do not overmix the batter to keep blondies tender. Use fresh raspberries for best texture; if using frozen, thaw and drain well. Melt butter gently and let cool slightly before mixing with eggs. Watch oven temperature and baking time closely to avoid dryness. Use flaky sea salt on top for the best flavor and texture contrast. Let blondies cool completely before slicing for cleaner cuts.

Nutrition

Keywords: raspberry blondies, white chocolate blondies, flaky sea salt, easy dessert, homemade blondies, quick baking, raspberry dessert

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