Chewy, delicious Raspberry White Chocolate Blondies! Raspberry and white chocolate has got to be one of the best flavour combinations ever - put it in a buttery soft blondie and you've got an amazing dessert that just screams summer!
Preheat the oven to 350℉. Line a 9X9-inch pan with foi or parchment paperl.
In a medium-size bowl, whisk together the melted butter and sugar. Add the honey, egg, and vanilla and whisk until fully combined. Whisk in the flour and cream of tartar until no streaks of flour are left.
Gently fold in the white chocolate chips and raspberries. Pour the batter into the prepared pan and bake in the preheated oven for 27-30 minutes or until it starts to turn slightly golden brown around the edges. Let cool for about an hour on a wire rack before transferring to the refrigerator to finish cooling.
Slice into 16 pieces and serve. Enjoy! These blondies are best stored covered in the refrigerator for up to 4 days.