Chocolate Chip Skillet Blondie With Raspberries

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Updated. Originally Published 21st August 2019

This giant chocolate chip raspberry skillet blondie has crispy edges and a chewy and gooey centre - truly the best of both worlds. Rich fudgy blondies loaded with chopped chocolate and tart juicy raspberries. Pulled hot from the oven, this baby is totally molten in the centre and begging for a scoop or two of ice cream. It’s big enough to share, but (dangerously) delicious enough to eat alone. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream. This delicious treat is like a brownie but without the chocolate base. It’s a totally irresistible dessert and so easy to make.

Chocolate Chip Skillet Blondie With Raspberries

I felt the need to make a recipe with raspberries after I did a white chocolate and currant recipe, so I decided on this one and instead of pairing them with white chocolate chips as I usually do, I went with dark chocolate. This is a very very decadent skillet blondie as you can see from the amount of butter and sugar in it. It’s just the best treat and I have to say it wasn’t easy to photograph without wanting to dig into it with my spoon. You will feel the same way after it comes out of the oven.

Chocolate Chip Skillet Blondie With Raspberries

Chocolate Chip Blondie Recipe Ingredients

  • FLOUR: I use all purpose flour for this recipe, but you can use a good quality all purpose gluten free 1-1 flour in it place for a gluten free version
  • SUGARS: Both granulated sugar and brown sugar are used in this recipe for sweetness and texture
  • EGGS: You will need 2 large eggs and at room temperature to that they mix in evenly into batter.
  • BUTTER: You will need 1½ sticks of unsalted butter - melted and slightly cooled. If you would like to brown your butter for extra flavor you can - there are instructions below for that.
  • VANILLA EXTRACT: I always recommend pure vanilla extract for best flavor
  • BAKING POWDER & SALT: For leavening and flavor. I also like to use a little flaky sea salt for sprinkling over after but that is totally optional.
  • CHOCOLATE CHUNKS/CHIPS: I prefer to use dark chocolate or semi-sweet chocolate - chopped or chocolate chips but feel free to use milk chocolate chips, or white chocolate chips.
  • CORNSTARCH: Optional but I love what it does to baked goods. Adding it increases the hydration in the batter of whatever you are baking and increases that chew factor.
  • RASPBERRIES: I prefer fresh raspberries for this recipe - they add a nice pop of sweet juicy tart flavor and the colour is beautiful.
  • ALTERNATE ADD INS: Feel free to some more fun bits to your cookie bars like chopped pecans, walnuts, or even m&m

Chocolate Chip Skillet Blondie With Raspberries

Chocolate Chip Skillet Blondie With Raspberries

How To Make Chocolate Chip Blondies

  1. Preheat oven and prepare skillet or pan
  2. Whisk flour with baking powder and salt
  3. Whisk together the melted butter with sugars followed by vanilla and eggs
  4. Fold dry ingredients into the wet ingredients
  5. Fold in the chocolate and raspberries
  6. Scoop batter into prepared skillet and spread it evenly in pan
  7. Bake
  8. Cool
  9. Slice or Scoop Out & Enjoy!

Chocolate Chip Skillet Blondie With Raspberries

Serving, Storing & Freezing Blondies:

  • SERVING: Enjoy this while it’s warm and gooey from the oven, with a scoop of ice cream!
  • STORAGE: Store leftovers, tightly covered, at room temperature for up to 2 days. This is a great recipe to enjoy over a day or two, because the fudgy just-baked textures does come back if you heat leftovers in the microwave or oven.
  • FREEZING: To freeze the blondies, once cool remove them from the skillet and wrap them in plastic wrap and store in a freezer bag or freezer container for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours.

Chocolate Chip Skillet Blondie With Raspberries

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Recipe

Yields: One 9-inch skillet
Servings: 8
Prep Time: 15 mins
Bake Time: 25 mins
Total Time: 40 mins

Ingredients

  • ¾ cup unsalted butter (1½ sticks), melted
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1¼ cups all purpose flour
  • 1 tablespoon corn starch (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ cups chopped chocolate dark chocolate (approx 200 g or 7 oz chocolate)
  • 1 cup of fresh raspberries

Directions

  1. Preheat your oven to 350°F and grease a 23 cm cast iron skillet butter. You can also line the bottom of the skillet with parchment paper as well making it easier to slice and serve.
  2. Melt butter in a sauce pan or microwave Remove from heat, pour into a medium bowland allow to cool slightly, 10-15 minutes.
  3. In a medium sized bowl, whisk together the flour, baking powder, salt and cornstarch if using.
  4. Add sugars to the cooled butter and stir/whisk well to dissolve the sugar.
  5. Whisk in the eggs and vanilla vigorously into the butter and sugar until well combined.
  6. Add the flour mixture and use a spatula to fold it in just until a bit of flour remains. Do not over mix.
  7. Add the chocolate chips (leave back a few pieces to sprinkle over top) and 3/4 cups of the raspberries and gently fold in until just combined.
  8. Transfer the batter into prepared cast iron skillet, smooth the top and gently press in remaining raspberries and remaining chopped chocolate.
  9. Transfer the skillet to preheated oven and bake for 25 minutes. The edges should look golden brown and set while the center will be slightly under baked.
  10. Remove the pan from the oven and cool for 10 minutes. Serve warm with a scoop of vanilla ice cream.

Recipe Note

  • Brown butter: If you would like to add extra flavor to the skillet blondie feel free to brown the butter. To brown the butter, place butter in a medium saucepan on medium high heat. Melt the butter, stirring only occasionally. Once melted, begin stirring frequently. Butter will crackle and pop as it browns and it will start to foam slightly. Once the sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slighty nutty and aromatic.

Chocolate Chip Skillet Blondie With Raspberries