Tessa’s Recipe Rundown
Taste: Bold dark chocolate + tart fresh raspberries, all in a chewy, butterscotchy blondie = bliss.
Texture: Ultra chewy, fudgy, and ooey-gooey.
Ease: EASY. Less than 1 hour total with no electric mixer required.
Why You’ll Love This Recipe: Fun yet simple twist on classic blondies that’s perfect with a cold glass of milk.
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Recently, I did a poll on my Instagram story about which chocolate flavor combinations you all like best.
Chocolate and orange? Hazelnut? Mint? Peanut butter? Caramel? Strawberry?
The most popular answer was chocolate + raspberries!
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Those poll results inspired me to create these Raspberry Dark Chocolate Blondies!
They take just minutes to prepare, don’t require an electric mixer, and you may already have all the ingredients on hand.
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.
Sprinkle of Science
How to Make Chewy Raspberry Dark Chocolate Blondies
Tips for Chewy Raspberry Dark Chocolate Blondies
- Use bread flour. Bread flour has a higher protein level, which helps create a chewier blondie. If you don’t have bread flour, just use 1 cup (127 grams) of all-purpose flour in total – just note that your blondies will be slightly less chewy.
- An extra egg yolk. Similar to the bread flour above, an extra egg yolk adds a little bit more protein and fat, for richer, chewier blondies.
- Don’t overbake. These Raspberry Dark Chocolate Blondies are meant to be a little gooey. You can remove them from the oven just before they look like they’re completely done. Residual heat will continue to cook them.
The Best Pan for Raspberry Dark Chocolate Blondies
I highly recommend using a quality light-colored metal baking pan for these Raspberry Dark Chocolate Blondies.
Don’t use glass or ceramic, as those materials take longer to heat up and cook, and may cause a gummy texture instead of chewy. Learn more in my Glass vs. Metal Baking Pans post here.
Can I Double This Recipe?
Yes! Simply double all ingredients and bake in a 9×13-inch metal baking pan. Add a few minutes to the baking time.
Can I Use Frozen Raspberries?
Absolutely – unthawed frozen raspberries are actually my preference here because they hold their shape, for a beautiful presentation and delicious bites of fruity tartness throughout.
Can I Use Chocolate Chunks Instead?
Sure! Replace the chips with 6 ounces (170 grams) of bittersweet chocolate, chopped into chunks.
Feel free to also experiment with different types of chocolate chips and baking chocolate – learn more about that in my Chocolate in Baking article here.
Storing & Freezing Raspberry Dark Chocolate Blondies
Store Raspberry Dark Chocolate Blondies for up 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, if desired.
More Easy Recipes You’ll Love:
Raspberry Dark Chocolate Blondies
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Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) lightly packed dark brown sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla
- 1/8 teaspoon fine sea salt
- 1/2 cup (64 grams) all-purpose flour
- 1/2 cup (64 grams) bread flour
- 1 cup (173 grams) bittersweet chocolate chips
- 3/4 cup (75 grams) fresh or frozen raspberries (don't thaw if frozen)
Instructions
- Preheat the oven to 350° F. Line an 8 by 8-inch pan with foil or parchment paper. Spray with nonstick cooking spray.
- In a large heat safe mixing bowl, heat the butter in the microwave until melted. Add the sugar to the hot butter and stir with a rubber spatula. Let cool until just warm.
- Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. Stir in chocolate chips and the raspberries.
- Pour the batter into the prepared pan. Bake for 30 minutes, or until lightly golden brown at the edges and set but not overcooked. Allow to cool slightly before cutting and serving.
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This recipe was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
Literally one of my favorite recipes from Tessa. It’s so easy to whip up and has the perfect texture and flavors. Not too sweet and has that perfect combo of tart raspberries and dark chocolate. My boy friend can eat an entire tray of these if I leave them out (and so could I)! Easy to transport too and good for sharing, 100% recommend these for any sort of gathering you need to bring a dessert to.
Yay! So happy to hear how much you and your boyfriend love this recipe!
Very delicious and enjoyed more the next day. Thanks.
Any idea how this would work with freeze-dried raspberries?
I haven’t tried that, but I don’t think I’d recommend it. The ratio of raspberries compared to freeze-dried wouldn’t be correct, and it may actually dry out the blondies. You’re welcome to add freeze-dried raspberries as a gorgeous garnish though, like in my Raspberry Brownie Recipe! If you do end up experimenting with it, please let me know how it goes! 🙂
Can all-purpose flour be substituted for the bread flour?
Please see #1 in the pink box above the recipe 🙂
i only have a glass pan that size. Is it impossible to get a good result?
Nice, thank you! I winged it with the salt but should have measured (I used too little) – I think this recipe is great! I also winged it with the 2nd egg yolk bc I didnt want to deal so I just ommitted. I wouldnt do this if I could have used the egg white right away and I do believe I lost some binding but these are still great… all to say, even with incomplete ingredients/laziness I’m happy with the recipe, thank you! (Also did not have bread flour)
Could I substitute the bread flour for all purpose flour?
We are in the quarantine and difficult time for everyone.
I wanted to bake something for Easter and need a recipe for less ingredients and yummy.
I have frozen Raspberry in my freezer so made this recipe.
What I use was only a mixing bowl and a spatula.
It was easy and taste good. Chewy, just right amount of sweetness and tartness.
I will make it again. Thanks, Tessa.
yummy recipe. I really like this. can you share more tasty recipes that help you others to try it.
I will try this recipe tomorrow for my family
Hey! loving the recipe.
can i make this recipe with white chocochips instead of dark choco chips? or maybe a mix of both?
thank you, great never recipe, never had these before, and for the derivative recipes too!