Sheet Pan White Chocolate and Raspberry Blondie (in a 9x13 pan)
These Sheet Pan White Chocolate Raspberry Blondies are what you need for your next potluck, picnic, or any party. Perfect crowd-pleasing dessert.
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Ingredients
- 1 cup unsalted butter (melted and cooled)
- 2 cups light brown sugar (packed)
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish and set aside.
- In a large mixing bowl, combine the melted butter and brown sugar. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, and beat until the mixture is light and fluffy.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and well combined.
- Fold in the white chocolate chips and raspberries.
- Pour the batter into the prepared baking dish, smoothing it out with a spatula.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondie to cool in the baking dish for 10-15 minutes before slicing and serving.
Nutrition
Serving: 1 barCalories: 603 kcalCarbohydrates: 82 gProtein: 6 gFat: 29 gSaturated Fat: 17 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 8 gTrans Fat: 1 gCholesterol: 101 mgFiber: 1 gSugar: 60 gIron: 2 mg
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