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Ooey gooey chewy white chocolate raspberry swirl blondies. These delectable cookie bars has a thin crispy crust on the outside with a gooey vanilla white chocolate center, swirled with raspberry! A sweet graham cracker crust allows makes them slice like a dream.

Gooey Chewy White Chocolate Raspberry Blondies


  • Author: Erin Browne
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 9 bars 1x

Ingredients

Scale
  • Graham Cracker Crust:
  • 2/3 cup crushed graham crackers
  • 3 TBS melted butter
  • 1 TBS brown sugar
  • Blondies:
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips
  • 1/4 cup (generous) seedless raspberry jam

Instructions

  1. Graham Cracker Crust:
  2. Pre-heat oven to 325F.
  3. Mix together the melted butter, graham cracker crumbs, and brown sugar until fully combined. Press the mixture evenly into the bottom of a light metal 8x8 baking dish. Bake 8-10 minutes until crust is golden and fragrant. Remove from oven and allow to cool.
  4. Blondies:
  5. In a microwave safe bowl, melt butter and ½ of the white chocolate chips in a microwave in 15 second bursts, stirring after each one. When chocolate has melted and mixture is smooth, remove from microwave and allow to cool.
  6. Meanwhile in another bowl, beat eggs, sugar and vanilla extract until smooth. Mix in the cooled butter and white chocolate mixture and then add the flour and salt. Mix on low speed until just combined.
  7. Pour the batter on top of the cooled graham cracker crust and spread evenly.
  8. Heat the raspberry jam in the microwave for about 10-15 seconds, just enough so that it can be easily spooned and stirred. Allow to cool for a minute, and then spoon random dollops over the top of the blondie batter. Pull a butter knife through the batter in straight lines to create a swirl. Sprinkle the top with the remaining white chocolate chips.
  9. Bake at 325 for 35-45 minutes until the top is golden and the batter is mostly set in the center when jiggled slightly. The toothpick test will not work on this recipe as the center is meant to stay somewhat gooey. Allow the finished bars to cool completely before cutting. You may refrigerate for a couple of hours to firm them up and allow for cleaner cuts.
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