Super quick and easy Raspberry Dark Chocolate Blondies are ultra ooey, gooey, and chewy blonde brownies stuffed with melty dark chocolate and tart raspberries for the perfect simple sweet treat!
Tessa's Recipe Rundown...
Taste: Bold dark chocolate + tart fresh raspberries = bliss. Texture: Ultra chewy, fudgy, ooey, and gooey. What more could you want? Ease: EASY. Less than 1 hour total with no electric mixer required. Pros: Fun yet simple twist on classic blondies. Cons: None! Would I make this again? Absolutely! I wish I had one right now with a cold glass of milk.
Recently I did a poll on my Instagram story about which chocolate flavor combinations you all like best.
I didn’t have the patience for that so that’s when these Dark Chocolate Raspberry Blondies were born. They take just minutes to prepare, don’t require an electric mixer, and if you keep your kitchen well stocked you may already have all the ingredients!
Sinking your teeth into the first bite of one of these blondies is an out of body experience. Not only is the marriage of dark chocolate and tart raspberries incredibly complementary, but the combination of the chewy blondies with the gooey chocolate and fruit is next level.
How to Make CHEWY Raspberry Dark Chocolate Blondies
There are three steps to making ultra fudgy and chewy blondies:
1) Use bread flour for chewy blondies
Bread flour has a higher protein level which helps form sturdier strands of gluten for that perfect chewy bite. It’s a great simple tip to add more chew to any brownie or blondie recipe.
If you don’t have bread flour, just use 1 cup (127 grams) of all-purpose flour. The blondies will just be slightly less chewy.
2) Add in an extra egg yolk for richness
Similarly to the bread flour above, an extra egg yolk adds a little bit more protein to the batter, as well as more fat. This results in fudgy rich blondies that everyone loves.
3) Don’t overbake blondies
These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they’re completely done because the residual heat of the oven and the pan will continue to cook them.
Why I always use a metal baking pan for blondies:
To make sure the blondies cook completely and hold their shape while remaining soft and a little gooey, I highly recommend a quality metal baking pan. Not glass or ceramic as those materials take longer to heat up and cook. You also won’t get those ultra chewy edge pieces with glass or ceramic!
Can I double this recipe?
Yes! Just double all ingredients and bake it in a 9×13-inch baking pan and add a few minutes to the baking time.
Can I use frozen raspberries?
Absolutely. That’s actually my preference. I love unthawed frozen raspberries here because they won’t get mashed into the thick batter and will hold their shape for a beautiful presentation with bites of fruity tartness throughout.
Can I use chocolate chunks instead?
Of course! Replace the chips with 6 ounces (170 grams) of bittersweet chocolate, chopped into chunks.
How should I store blondies? Can I freeze blondies?
You can store the blondies for to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve to prevent stale edges. You can also freeze up to 3 months in an airtight container. Thaw overnight at room temperature then refresh in a 325°F oven for about 5 to 10 minutes.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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