Raspberry Dark Chocolate Blondies

These Raspberry Dark Chocolate Blondies are my answer to cravings for an easy homemade treat that is both fudgy and fruity. You get gooey pools of chocolate and bursts of tangy raspberry in every bite — perfect for sharing or sneaking straight from the pan.

This is my go-to when I want to impress friends with minimal effort. I made a tray last summer for a picnic and everyone hovered around until they disappeared.

Ingredients

• Unsalted butter: brings richness and keeps these blondies chewy. Look for butter with no added flavors for the purest taste
• Dark brown sugar: gives moistness and deep caramel flavor. Press firmly into the cup when measuring for accuracy
• Large eggs: help bind and give structure. The extra yolk adds chewiness
• Vanilla extract: boosts aroma and complexity. Choose pure vanilla over imitation
• Fine salt: sharpens flavors. Use sea salt for the cleanest taste
• All-purpose flour and bread flour: combine for a tender but chewy structure. Bread flour offers extra strength for that signature fudgy bite
• Bittersweet chocolate chips: offer intense chocolate flavor. Use at least sixty percent cacao for best results
• Fresh or frozen raspberries: add tartness and bright bursts. Do not thaw if using frozen since it keeps the juicy berries from melting too quickly

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to three hundred fifty degrees Fahrenheit. Line an eight by eight inch pan with foil or parchment, pressing into corners so it fits snugly. Mist with nonstick spray to prevent sticking

Melt Butter and Sugar:

Place butter in a large heatproof mixing bowl and melt it in the microwave until liquid. Add brown sugar while the butter is still hot and stir well so the sugar starts to dissolve and the mixture looks glossy. Set aside to cool to just warm so you do not cook the eggs

Mix Wet Ingredients:

Stir in the whole egg plus the extra yolk along with the vanilla. Mix until fully combined and glossy. This step is key for that smooth dense crumb

Incorporate Dry Ingredients:

Add fine salt then both flours. Fold gently with a spatula until you no longer see dry flour. Do not overmix so the blondies stay tender

Add Mix-Ins:

Fold in bittersweet chocolate chips and raspberries last. Be gentle so the raspberries keep some of their shape for beautiful bursts in every bite

Bake:

Scrape the batter into your lined pan and smooth out the top. Bake about thirty minutes until edges are golden and the center is just set with a slight jiggle. Blondies will continue to firm up as they cool

Cool and Slice:

Let cool in the pan for at least twenty minutes for clean slices. Use the lining to lift out then cut into squares as big or small as you like

Pin

My favorite part is how the dark chocolate chips melt into little puddles around tart raspberries. The first time my niece helped me stir the raspberries in her fingers were pink for hours and she still talks about it.

Storage Tips

Store blondies in an airtight container at room temperature for up to three days. For extra freshness especially in humid climates keep them refrigerated. Individual slices freeze well — wrap tightly and thaw at room temp before eating

Ingredient Substitutions

You can swap bread flour for more all-purpose if needed though the texture may be less chewy. Try white chocolate chips or chopped nuts if you want a variation or use blackberries in place of raspberries for a different twist

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a decadent dessert. A drizzle of raspberry sauce really amps up the fruit flavor and looks beautiful on a platter for guests

Recipe Questions & Answers

→ What type of chocolate works best for this dessert?

Bittersweet chocolate chips provide a rich, deep cocoa flavor that pairs well with the tart raspberries.

→ Can I use frozen raspberries?

Yes, both fresh and frozen raspberries work well. If frozen, add them straight from the freezer without thawing to prevent extra moisture.

→ How do I achieve a chewy texture?

Using a combination of melted butter and dark brown sugar, along with a mix of all-purpose and bread flour, helps to create a chewy blondie base.

→ How should these bars be stored?

Store covered at room temperature for up to 3 days, or refrigerate for a longer shelf life.

→ Can I substitute other berries?

Yes, blackberries or blueberries can be used for a different flavor twist, though raspberries provide a unique tartness.