I don’t think I’ve ever baked fruit into a blondie before, but this recipe has opened me up to the idea. These chewy blondies combine the flavors of chocolate and fruit like a chocolate covered strawberry wrapped up in a freshly baked cookie. Blondies are an underrated dessert and don’t get enough recipe variety in the world of recipe blogs. I made these for our memorial day BBQ and they went like hot cakes!

The perfect blondie recipe doesn’t exist. Unlike brownies, blondies require mix-ins to make them taste more than just a bar of vanilla sugar. The mix-ins alter the final recipe due to the moisture content or the fat content, so each blondie recipe will be different. The challenge for me in this recipe is using fresh fruit which contains much more moisture than say chocolate chips or caramel chips. Turns out this is the perfect ratio for these.

All that being said this is a really simple recipe. Whisk the wet, add the dry, fold the mix-in, and bake. I decided to grate up some white chocolate over the warm blondies. It didn’t melt as well as I thought it would, so next time I would drizzle more chocolate on top. These are really good. I had two chefs try them and both of my photo producers say they were one of there favorite desserts I’ve made because of the complexity. The sweet white chocolate mixed with the bitter dark chocolate and this hint of tang from the raspberry made these exciting.

Are you a dark chocolate or milk chocolate fan? An important question for these blondies. I hope you bake this one soon.