Raspberry Chocolate Blondies

Name: Raspberry Chocolate Blondies
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: butter — 150 g; sugar — 220 g; eggs — 2 pcs; all-purpose flour — 150 g; vanilla extract — 1 tsp; salt — 1/4 tsp; bittersweet chocolate chips — 70 g; raspberry — 150 g

45 minutes

Easy

Remember those legendary raspberry cream cheese brownies? The ones responsible for softening thousands of waistlines around the globe 🤣 Well, it’s officially time for raspberry blondies. No cream cheese this time, but we are adding plenty of chocolate chips. And as you already know, chocolate and raspberries are a match made in heaven.

You can use fresh or frozen raspberries here. Even the ones that betrayed you by turning out way too sour will work! We’re mostly after that punchy berry aroma anyway, and the tartness creates a wonderful contrast with the sweet batter and chocolate.

And a quick note for the "I always cut the sugar in half" crowd: please don’t. If you do, you’ll just end up with an ordinary cake, not a blondie. Sugar is what gives them that signature chewiness - and that chewy texture is the whole point.

Baking Desserts & Sweets American cuisine

21 seconds ago

Ingredients for 24*24 cm baking pan:

Batter

butter
150 g
sugar
220 g
eggs
2 pcs
all-purpose flour
150 g
vanilla extract
1 tsp
salt
1/4 tsp

Mix-Ins

bittersweet chocolate chips
70 g
raspberry
150 g

Recipe:

Ingredient Notes:

Raspberries. Both fresh and frozen raspberries work here. If using frozen berries, do not thaw them beforehand.
- Variations: These blondies also work beautifully with other berries, such as cherries, blueberries, or blackberries. For larger berries, I recommend cutting them in half so the tart pockets are more evenly distributed throughout.
Butter. Your best choice here is European-style butter with 82%+ butterfat, though regular unsalted butter (around 80% butterfat) works as well.
Sugar. Standard white granulated sugar is more than enough. But if you want to add a subtle caramel note to your blondies, feel free to swap in light brown sugar.
Chocolate. Bittersweet or dark chocolate with 65% cocoa or higher works best in this recipe. It provides the perfect bitter-sweet contrast to the rich, sweet batter.
In my opinion, using milk or white chocolate makes treats like this cloyingly sweet.
Eggs. The recipe is calibrated for standard Large eggs (around 50-55 g each out of the shell). They blend much better into the batter if brought to room temperature first.
Flour. This recipe is developed for standard all-purpose flour (about 10% protein). Cake flour will also work fine. Save high-protein bread flour for other bakes.

Let’s start cooking!

Melt the butter and let it cool for about 10 minutes. Combine it with the sugar and egg. Mix until smooth.

Gradually add the flour (sifted with salt and vanilla extract) and mix the batter.

Add the finely chopped chocolate (I used heat-resistant chocolate chips).

Mix well.

Spread the batter evenly into a baking pan lined with parchment paper.

Arrange the raspberries on top.

Place in an oven preheated to 170°C (340°F) and bake until the top sets and turns golden brown, about 30 minutes.

Carefully remove the finished cake from the pan and let it cool. Cut into individual slices.

Enjoy!

This Raspberry Chocolate Blondies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!