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.
This post may contain affiliate links. Read our disclosure policy.
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!
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
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
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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 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.
This recipe was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
Uh oh! This one is going to call me back over and over and over, again. Delicious! So good I had to cut some out of the pan to freeze before I eat them all up. Too easy to make for someone who, once I get started…well, anyway. Lots of raspberries from our farm’s patch this year and what a great way to use a few. Thank you. YUM!