These raspberry white chocolate blondies are chewy, perfectly sweet, and completely impressive. Imagine a bite of a soft and gooey blondie bursting with juicy raspberries and pockets of melted white chocolate. Whether you are a fruit fanatic or a chocolate lover, you'll love this dessert!
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If you are a fan of the classic combination of raspberries and white chocolate, then these raspberry white chocolate blondies are just the thing! They're the perfect balance of chewy, buttery goodness and bursts of tangy sweetness.
Made with just a handful of pantry staples, these blondies come together effortlessly! All you have to do is make the blondie base, fold in raspberries and white chocolate chips, then watch them bake to golden perfection!
If you are a fan of blondies and brownies, be sure to check out my original brownie blondies recipe! If you prefer more of a fudgy dessert, I also have a whole list of my best brownies recipes!
🥘 Ingredients
All you need is a handful of common baking staples to make a truly special dessert to share with your family! If you choose to use frozen raspberries, make sure that you do not thaw them before mixing them with the rest of the ingredients.
- Sugar - ⅔ cup of granulated sugar.
- Butter - ½ cup of melted butter or use a butter substitute.
- Egg - 1 large egg at room temperature or use an egg substitute.
- Vanilla Extract - 1 teaspoon of vanilla extract or use a vanilla extract substitute.
- All-Purpose Flour - 1¼ cups of all-purpose flour or you can use an all-purpose flour substitute.
- Baking Powder - ½ teaspoon of baking powder or check out my baking powder substitutes.
- Salt - ⅛ teaspoon of salt.
- Raspberries - ¾ cup of fresh or frozen raspberries.
- White Chocolate - ⅔ cup of white chocolate chips or use a chopped white chocolate bar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Raspberry White Chocolate Blondies
If you've ever made homemade brownies, this recipe will be a breeze!
You will need an 8x8 baking dish, a silicone whisk, two mixing bowls, a silicone spatula set, and measuring spoons.
I cut my blondies into 9 servings, but you can always cut them smaller or larger depending on how many people you serve!
- Prep. Preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish, or line it with parchment paper that slightly hangs over the sides (for easy removal).
- Mix wet ingredients. In a large mixing bowl, whisk together ⅔ cup of sugar and the melted ½ cup of butter until well combined. Then, add 1 large egg and 1 teaspoon of vanilla extract and mix until combined.
- Mix dry ingredients. In a separate bowl, whisk together 1¼ cups of all-purpose flour, ½ teaspoon of baking powder, and ⅛ teaspoon of salt. Then, gently toss ¾ cup of raspberries into the mixture.
- Fold ingredients. Pour the raspberry and flour mixture into the wet ingredients and gently fold them together. When it is almost combined, add ⅔ cup of white chocolate chips and finish folding everything together.
- Bake. Pour the batter into the prepared 8x8 baking dish and bake in the oven at 350°F (175°C) for 25-35 minutes or until the edges are golden.
- Cool and serve. Let the blondies cool before removing them from the pan (if desired), and optionally drizzle with extra melted white chocolate before slicing and serving.
If you'd like to dress these up, add a dollop of my homemade whipped cream and serve with a scoop of vanilla ice cream! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Baking Dish Size: Avoid using a 9x9 dish as it results in thin blondies. For thicker blondies, double the recipe and use a 9x13 dish, beginning to check for doneness at 25 minutes.
- Raspberries: Both fresh and frozen raspberries work well. If using frozen, add them directly without thawing to prevent excess moisture.
- Batter Consistency: For chewy, fudgy blondies, mix the batter just until combined. Overmixing introduces too much air, leading to a cakey texture.
- Handling Fresh Raspberries: To keep fresh raspberries from getting crushed when mixed into the batter, briefly freeze them first.
- Extra Texture: Consider adding chopped almonds or pecans for a crunchy element.
- White Chocolate Drizzle: For an extra touch of sweetness, finish with a drizzle of melted white chocolate, enhancing both flavor and presentation.
🥡 Storing
Keep your blondies stored in an airtight container for up to 5 days or in the fridge for up to 1 week.
You can freeze the whole batch of blondies and portion them into individual bars first. Just wrap them tightly in plastic wrap and then place them into a freezer-safe storage bag. This way, they can be frozen for up to 2 months.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Blondies are a type of dessert bar similar to brownies but without cocoa. They usually have a vanilla or butterscotch flavor base, and in this case, they are flavored with white chocolate and raspberries!
Yes, you can use other berries like blueberries or blackberries, or you could try fruits like chopped peaches or cherries. Just keep the moisture content in mind and adjust accordingly.
The blondies are done baking when the edges are set and golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
🍪🍰 More Tasty Dessert Recipes
- Ambrosia Salad - An easy and creamy fruit dessert that's loaded with Cool Whip, pineapple, mandarin oranges, and more!
- Cinnamon Apple Bread - A delicious dessert bread recipe chock full of fresh apples that are coated in brown sugar!
- Cranberry Crumble Bars - A delightful dessert bar recipe that combines the tangy flavor of cranberries with buttery shortbread!
- Almond Brownies - A rich and fudgy brownie recipe filled with crunchy almonds!
- Sugar Cookie Bars - These delicious sugar cookie bars are topped with an easy homemade vanilla buttercream frosting!
- Chocolate Loaf Cake - This soft and moist chocolate loaf cake is a must-try for the chocolate lovers in your life!
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📖 Recipe Card
Raspberry White Chocolate Blondies
Ingredients
- ⅔ cup sugar
- ½ cup butter (melted)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup raspberries (fresh or frozen)
- ⅔ cup white chocolate chips (or a chopped white chocolate bar)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish, or line it with parchment paper that slightly hangs over the sides (for easy removal).
- In a large mixing bowl, whisk together ⅔ cup sugar and the melted ½ cup butter until well combined. Then, add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
- In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ⅛ teaspoon salt. Then, gently toss ¾ cup raspberries into the mixture.
- Pour the raspberry and flour mixture into the wet ingredients and gently fold them together. When it is almost combined, add ⅔ cup white chocolate chips and finish folding everything together.
- Pour the batter into the prepared 8x8 baking dish and bake in the oven at 350°F (175°C) for 25-35 minutes, or until the edges are golden.
- Let the blondies cool before removing them from the pan (if desired) and optionally drizzle with extra melted white chocolate before slicing and serving.
Notes
- A 9x9 baking dish will make these blondies too thin, but you can double the recipe and make them in a 9x13 baking dish. The baking time may change, but I would still start checking them for doneness around 25 minutes.
- You can use fresh or frozen raspberries for these blondies. If using frozen, don't thaw them out first.
- These blondies have a chewy fudgy consistency. Make sure you only mix the batter until everything is combined, as overmixing will incorporate too much air and give them a cake-like texture.
- To prevent your fresh raspberries from squishing while you are folding them into the batter, you can slightly freeze them beforehand.
- You can add some chopped almonds or pecans for some added crunch.
- A drizzle of melted white chocolate is optional, but completely delicious!
- To store: Keep your blondies stored in an airtight container for up to 5 days or in the fridge for up to 1 week.
- To freeze: You can freeze the whole batch of blondies are portion them into individual bars first. Just wrap them tightly in plastic wrap and then place them into a freezer-safe storage bag. This way, they can be frozen for up to 2 months.
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