Raspberry White Chocolate Blondies

Rich, chewy blondies packed with juicy fresh raspberries and melty white chocolate chips — gooey in the middle with just the right amount of tart-sweet balance in every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 40

Servings servings

Calories 174kcal

Author Marly McMillen

Equipment

Ingredients

1 tablespoon cornstarch
3 tablespoons water
½ cup granulated sugar
1 cup light brown sugar
½ cup vegetable oil
⅓ cup applesauce
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
⅔ cup white chocolate chips
¾ cup fresh raspberries (pat dry to prevent bleeding)

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Line a 9x13 baking dish with parchment paper.
Stir together cornstarch and water in a mixing bowl. Add granulated sugar and whisk for several minutes to dissolve the sugar. You can heat this mixture in the microwave for up to 30 seconds to encourage the sugar to dissolve. Stir in brown sugar, followed by the vegetable oil, applesauce, and vanilla extract. Set aside.
1 tablespoon cornstarch, 3 tablespoons water, ½ cup granulated sugar, 1 cup light brown sugar, ½ cup vegetable oil, ⅓ cup applesauce, 2 teaspoons vanilla extract
Add the lour, baking powder, and salt on top of the wet mixture. Stir the flour part first to distribute the ingredients equally. Then gradually incorporate the wet mixutre.
2 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon salt
Stir in the white chocolate chips to distribute them throughout the batter. Then gently fold in the raspberries.
⅔ cup white chocolate chips, ¾ cup fresh raspberries
Gently spread the batter into the prepared baking dish. Bake 25 to 30 minutes. For more gooey blondies, remove them from the oven at 25 minutes. Otherwise, cook for 30 minutes.
Let the blondies cool completely before slicing.

Video

Notes

You can reduce the vegetable oil to 1/3 cup, but you may need to add 1-2 tablespoons of water.

Nutrition