Proof that personal growth comes in dessert form.
Confession time: up until my more mature adult years, I was passionately opposed to any combination of fruit and chocolate.
Chocolate oranges? Who was buying those? Raspberry sauce on chocolate cake? Absolutely not. Fudgy Dark Chocolate Raspberry Blondies? Wait.
Clearly I’ve matured (at an alarming rate, I might add), because now I can’t get enough of that sweet-tart combination. These Fudgy Dark Chocolate Raspberry Blondies are made all in one bowl. They’re rich, buttery, and perfectly chewy, with pools of melted dark chocolate and little bursts of tart raspberries in every bite. I use quickly frozen fresh raspberries because, if I’m honest, they’re just prettier.
my pro tips for making the best ever fudgy dark chocolate raspberry blondies
The Frozen Raspberry Trick: use frozen raspberries if you have them, but I prefer to “flash freeze” fresh raspberries. Just throw them in the freezer for half an hour and they’ll firm up enough so that they don’t completely collapse in the batter.
The Underbake Rule: Pull the blondies from the oven when the centre still has the slightest jiggle. They’ll continue cooking as they cool and stay perfectly chewy.
The Chocolate Upgrade: Reserve a handful of chocolate chips and a couple raspberries to sprinkle over the top before baking. It makes them oh so pretty.
The Cooling Test: Let the blondies cool for at least 30 minutes before slicing. They’re worth the wait and cut much more cleanly.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Fudgy Dark Chocolate Raspberry Blondies
Ingredients
- 1/2 cup butter melted
- 1 cup light brown sugar
- 1 egg
- 2 tsp vanilla
- 1/4 tsp salt
- 1 cup flour
- 1/2 cup dark chocolate chips
- 2/3 cup raspberries
Instructions
- Spread the raspberries on a parchment lined plate or baking sheet and place in the freezer for about 30 minutes (or use pre-frozen berries)
- Heat the oven to 350 degrees.
- Line an 8×8 inch pan with parchment paper or coat with nonstick spray.
- Combine the melted butter and sugar in a bowl and whisk well.
- Add in the egg, vanilla and salt. Mix well again.
- Fold in the flour, chocolate and raspberries.
- Mix until just combined.
- Pour into the prepared pan and smooth to fill the pan evenly.
- Bake for 24-26 minutes.
recipe substitutions and variations
The White Chocolate Version: swap the dark chocolate chips for white chocolate for a sweeter, berry-forward blondie. White chocolate and berries are soul mates.
The Nutty Upgrade: fold in a handful of chopped toasted almonds or pecans for extra crunch.
The Mixed Berry Twist: replace some of the raspberries with blackberries or blueberries for a bumble-berry version.
The Extra Chocolate Move: If you’re firmly with me on Team Chocolate, drizzle the cooled blondies with a little melted dark chocolate before serving. People will love you for this one.
serving suggestions
The Ice Cream Situation: serve blondies warm with a scoop of vanilla ice cream while the chocolate is still melty. And if you happen to have some chocolate fudge sauce in your fridge (what? you don’t?)… drizzle that on too!
The Dessert Board: cut them into smaller squares and add them to a dessert platter with fresh berries and whipped cream.
The Lunchbox Treat: Once cooled, these pack beautifully for lunches, picnics, or road trips.
storing leftovers and make-ahead details for these fudgy dark chocolate raspberry blondies
To Store: I keep the blondies at room temperature for the first day and then, because of the fresh berries and raspberries’ love of going from fresh to mold in a nanosecond, I refrigerate them for up to 5 days.
Make-Ahead: These are just as delicious the next day, making them a great dessert to bake ahead for gatherings.
The Freezer Friendly Option: Freeze individual squares for up to 3 months. Let them thaw at room temperature or warm one in the microwave for about 20 seconds. Partially frozen blondies are, unfortunately, very, very good.
If you love simple desserts with big flavour, be sure to try my Pistachio White Chocolate Cookies, Mini Banana Bread Muffins, or Vanilla Cake with Strawberry Filling. They’re all easy, crowd-pleasing recipes that don’t require a long list of ingredients.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
