White Chocolate and Raspberry Blondies are gooey bars full of raspberries and chunks of white chocolate. They combine the sweetness of white chocolate and the tartness of raspberries into a delicious bar dessert.
Blondies are one of my favorite desserts to make. You don't need softened butter or any special ingredients, so you don't have to plan ahead of time.
They come together really quickly and easily. It is so simple to change up the flavors with simple add-ins without having to change up the entire recipe.
If you're looking for more blondie recipes check out these Brown Butter Blondies, Funfetti Blondies, or Biscoff Blondies.
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Why You'll Love This Recipe
- These blondies have the perfect soft and chewy texture.
- The sweet and creamy white chocolate pairs so well with the bright and tart raspberries.
- They are so easy to make and can be ready in less than 45 minutes!
Ingredients
- I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Brown sugar adds a chewy texture to the blondies
- Granulated sugar this will sweeten the blondies
- I used frozen raspberries, but fresh would work as well.
- I prefer cutting up a white chocolate bar over using chocolate chips. It will give you the big puddles of chocolate this way.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The white chocolate can be swapped out for any other kind of chocolate that you prefer.
- You can also switch up the fruit, although I suggest sticking with some kind of berry.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat the oven to 350 degrees (F). Line an 8×8 baking pan with parchment paper.
STEP 2: In a small bowl combine the flour and salt. Whisk to remove lumps.
STEP 3: In a medium bowl combine the butter and both sugars. Mix until fully combined and smooth.
STEP 4: Combine the wet and dry ingredients. Mix until just combined.
STEP 5: Gently fold in the raspberries and white chocolate.
STEP 8: Press the white chocolate and raspberry blondie batter into the prepared pan. Bake for 25- 30 minutes. The top should start to crack. If you would like the blondies to be more firm you can bake them for 5-10 minutes longer.
Expert Tips
- Press extra white chocolate and raspberries into the top of the blondie batter before baking. This will add more texture, make the blondies more visually appealing, and add flavor.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your blondies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your blondie batter. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be tough and dry instead of chewy.
Recipe FAQs
Brownies use cocoa powder and/or chocolate to get their flavor. Blondies use vanilla and brown sugar.
Yes! They should have a soft, slightly gooey center and a firm edge. If you don't like the gooey center you can bake them for a bit longer.
Yes, you can! Either fresh or frozen will work in equal proportions.
Storage Tips
Room Temperature
White Chocolate and Raspberry Blondies are best eaten in the first two days, but they should be good for up to 5 days at room temperature if stored in an air tight container.
Refrigerator
If stored correctly in an airtight container these blondies will last up to 1 week in the fridge.
Freezer
If stored correctly in an airtight container they will last up to 2 months in the freezer.
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Recipe
White Chocolate and Raspberry Blondies
Ingredients
For White Chocolate and Raspberry Blondies:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon salt
- 2 sticks (226 grams) unsalted butter melted
- 1 cup (213 grams) brown sugar
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup (170 grams) white chocolate chopped or chocolate chips
- 1 cup (120 grams) raspberries fresh or frozen
Instructions
For White Chocolate and Raspberry Blondies:
- Preheat the oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and line with parchment paper or foil. Set aside.
- In a small bowl combine the flour and salt.
- In a medium bowl combine the melted butter and both sugars. Mix until fully combined and smooth.
- Add the eggs and vanilla. Mix to combine.
- Add the dry ingreidents to the wet ingredients. Mix until just combine.
- Fold in the white chocolate and raspberries.
- Spread the dough into the prepared pan and press into an even layer. Place in the oven and bake for 25-30 minutes. The top should be crispy and starting to crack, the center should no longer be jiggly.
- Remove from the oven and allow the blondies to cool completely before removing from pan.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Press extra white chocolate and raspberries into the top of the blondie batter before baking. This will add more texture, make the blondies more visually appealing, and add flavor.
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- Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be tough and dry instead of chewy.
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