Dense, fudgy dessert bars featuring creamy white chocolate chunks and bursts of tart raspberries atop a crackly golden crust.
Prep Time:15 minutes
Cook Time:28 minutes
Total Time:43 minutes
Yield:9 generous squares
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Unsalted butter (melted): 150 g (2/3 cup)
Light brown sugar: 150 g (3/4 cup, packed)
Granulated white sugar: 100 g (1/2 cup)
Large eggs: 2 (at room temperature)
Vanilla extract: 1 tsp
All-purpose flour: 200 g (1 1/2 cups)
Salt: 1/2 tsp
White chocolate: 150 g (chopped chunks or baking chips)
Fresh raspberries: 125 g (approx. 1 cup)
Powdered sugar (optional): 1 tbsp, for dusting
Instructions
Prep the Oven & Pan: Preheat your oven to 180°C (350°F). Line an 8×8-inch (20×20 cm) square baking tin with parchment paper, leaving an overhang on the sides for easy lifting.
Whisk Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined. Add the eggs one at a time along with the vanilla extract, whisking vigorously for 1–2 minutes until the mixture turns pale, glossy, and slightly thick.
Fold Dry Ingredients: Gently fold in the all-purpose flour and salt using a silicone spatula just until no dry flour streaks remain. Do not overmix.
Add Mix-Ins: Gently fold in the chopped white chocolate chunks and fresh raspberries, taking care not to crush all the berries so they leave distinct pockets of fruit.
Spread & Bake: Transfer the batter into the prepared pan and smooth the top evenly with an offset spatula. Bake at 180°C (350°F) for 25–28 minutes until the edges are golden-brown and the top forms a papery crust while the center remains slightly soft.
Cool & Slice: Allow the bars to cool completely in the tin at room temperature (or chill in the fridge for 1 hour for ultra-clean cuts). Dust lightly with powdered sugar, lift out using the parchment paper, and cut into 9 or 16 squares.
Notes
Use room temperature eggs for better emulsification with melted butter.
Fold flour gently and stop when the last streak disappears to avoid cakey bars.
Chill the baked slab for 1 hour before slicing for knife-sharp edges.
Dust with powdered sugar only after cooling completely or it will absorb into the bars.
Avoid overbaking to maintain a fudgy center.
Do not crush raspberries to prevent soggy spots in the finished bars.