Introduction

White Chocolate Raspberry Blondies combine the rich sweetness of white chocolate with the tart burst of fresh raspberries for a delightful treat. These chewy, golden blondies are perfect for dessert or an indulgent snack any time of day.

White Chocolate Raspberry Blondies Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups white chocolate chips or chunks
1 cup fresh or frozen raspberries

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray to prevent sticking.
Step 2: In a large mixing bowl, combine the melted butter and light brown sugar. Whisk together until smooth and glossy with no sugar clumps. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined to avoid tough blondies.
Step 4: Fold in the white chocolate chips or chunks evenly. Carefully fold in the raspberries, trying not to break them; if using frozen raspberries, add them straight from the freezer to keep the batter from becoming watery.
Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking so the center remains soft.
Step 6: Let the blondies cool in the pan for 15–20 minutes. Lift them out using the parchment overhang and place on a cooling rack. Once fully cooled, slice into squares or rectangles, cleaning your knife between cuts for neat slices.

Tips & Variations

Use parchment paper instead of greasing alone to ensure blondies come out cleanly and keep their shape.
For added texture, consider tossing the white chocolate chips in a little flour before folding them into the batter.
Substitute frozen raspberries with fresh for a juicier bite, or try blueberries for a different berry twist.
Try adding a sprinkle of chopped nuts like macadamias or almonds for crunch.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When ready to enjoy, thaw frozen blondies at room temperature and warm slightly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries without thawing them?

Yes, add frozen raspberries directly to the batter to prevent excess moisture and keep the batter from becoming watery.

How do I know when the blondies are fully baked?

They are ready when the edges turn golden and a toothpick inserted in the center comes out with a few moist crumbs. The center should still be slightly soft as it will firm up while cooling.

White Chocolate Raspberry Blondies Recipe

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★★★★★

4.6 from 148 reviews

These White Chocolate Raspberry Blondies combine the rich, buttery flavor of classic blondies with bursts of tart raspberries and creamy white chocolate chunks. Perfectly moist and chewy with a golden crust, they make a delightful dessert or snack that’s easy to prepare in just over an hour.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 16 blondie squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Add-ins

1 ½ cups white chocolate chips or chunks
1 cup fresh or frozen raspberries

Instructions

Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray to ensure the blondies come out cleanly and maintain perfect edges.
Mix the Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter and light brown sugar. Whisk until smooth and glossy with no sugar clumps. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Continuously whisking after adding eggs prevents curdling and ensures a silky batter.
Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until incorporated to avoid tough blondies.
Add the Chocolate and Raspberries: Gently fold in the white chocolate chips or chunks until evenly distributed. Carefully fold in the fresh or frozen raspberries, trying not to break them to keep the batter from becoming watery. If using frozen raspberries, add them straight from the freezer.
Bake the Blondies: Pour the batter evenly into the prepared pan and spread smooth. Bake for 35 to 40 minutes, until edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking as the blondies will firm up while cooling.
Cool and Slice: Allow the blondies to cool in the pan for 15 to 20 minutes. Use the parchment overhang to lift them out onto a cooling rack. Once fully cooled, slice into squares or rectangles, cleaning the knife between cuts for neat slices.

Notes

Using parchment paper over just greasing helps prevent sticking and keeps edges neat.
Whisk continuously after adding eggs to avoid curdling in the batter.
Do not overmix the batter to keep the blondies tender.
If using frozen raspberries, add them directly from the freezer to avoid watery batter.
The blondies are done when a toothpick comes out with a few moist crumbs, not completely clean.
Clean your knife between slices to get clean, crumb-free cuts.

Keywords: White Chocolate Blondies, Raspberry Blondies, Dessert Bars, Easy Blondie Recipe, Baking with White Chocolate, Berry Dessert