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Raspberry white chocolate blondies are a total treat. The tart raspberries are the perfect match for the sweetness of the white chocolate, and every bite is chewy and full of flavor. They’re the perfect way to celebrate the height of berry season, and since they come together in just one bowl, they shouldn’t get much easier!
As much as brownies are an all-time dessert favorite, blonde brownies (AKA blondies) are so versatile.
They still have that fudgy, chewy texture but without the cocoa powder or dark chocolate. This allows you to try infinite different flavor variations; they’re like the perfect balance between cookie bars and brownies.
I’m a huge fan of everything raspberry since it reminds me of my years picking berries every summer, and this white chocolate raspberry blondie recipe is an absolute treat.
They’re so quick to make, have the most deliciously chewy texture, and I love how the white chocolate and raspberries melt together.
If you’re a fan of white chocolate and you love raspberries, check out these gorgeous Matcha Scones with White Chocolate and Raspberry. And if you’re into all kinds of berries, you’ve got to try this moist Tayberry Cake for something a little more elegant – it’s amazing!
Why you’ll love this Raspberry White Chocolate Blondies Recipe
- One bowl recipe – no messing around with complicated equipment and a messy kitchen.
- Bar desserts are easier than making cookies any day!
- Perfect way to use up delicate summer raspberries
- Portable so you can easily carry and serve this perfect treat at any summer party, meeting, picnic, or baby shower
- Made with simple ingredients you probably already have on hand
Ingredients
- Melted butter – Melting the butter gives these blondies that dense brownie-like texture. I use unsalted butter but you can use salted if that’s what you have.
- White sugar – Although I often mix white and brown sugar in my blondie recipes, I find that white sugar is best for letting subtle flavors shine.
- Raspberries – fresh berries or frozen raspberries will work in this recipe.
- Vanilla extract – Vanilla adds aromatic depth that enhances the blondie base and the raspberries.
- Egg – Use 1 egg for a chewier, fudgier texture or 2 eggs for a cakier consistency.
- Salt
- Baking powder
- All purpose flour – Carefully measure and level off your cup of flour so you don’t use too much flour.
- White chocolate chips – White chocolate offers a nice contrast to the tartness of fresh raspberries. White chocolate chunks are great, too.
How to Make Raspberry Blondies with White Chocolate
- Preheat the oven to 350F. Line a square baking pan with parchment paper or butter it for easy serving.
- Add the sugar and vanilla to a large bowl. Add the melted butter and whisk to combine. Then, add eggs and whisk thoroughly.
- Whisk in the flour, baking powder, and salt.
- Add the raspberries and white chocolate chips and fold into the blondie batter with a rubber spatula, being careful not to overmix. Pour into the prepared pan, leveling to make it even.
- Bake for 35-40 minutes until golden brown on the edges and done in the center. Remove from the oven and allow the blondies to cool for 5-10 minutes. Lift up the sides of the parchment paper to remove the blondies from the pan and transfer to a wire rack to cool completely.
- (Optional) In a small microwave-safe bowl, heat 1/4 cup white chocolate chips in 30-second intervals, stirring after each one, until the chocolate is liquid. Drizzle over the bars and let it set until firm before slicing and serving.
Storing Suggestions
These white chocolate raspberry blondies contain fruit, so the best way to store them is in the fridge for up to 4 days. Let them come to room temperature and then place in an airtight container before storing.
Tips & Variations
- Try different berries. These blondies are also fantastic with other summer berries like strawberries, blackberries, or fresh red currants.
- Switch out the chips. Try semi-sweet or dark chocolate chips for a different flavor – any chocolate works with raspberries!
- Change up the flavor. Add slivered almonds and replace the vanilla with almond extract for raspberry almond flavor profile.
- Swirl in jam. Like my blueberry blondies, you can also cook the raspberries into a quick raspberry jam then swirl on top.
- Use a metal baking dish. A glass pan doesn’t distribute heat quite as evenly. If you want chewy blondies with the best little edges, use a dark metal pan.
How to Serve
We usually like to pair these dessert bars with a little whipped cream and extra raspberries, although we also tend to devour them standing in the kitchen over the sink. There are no wrong answers here.
More Blondie Recipes
- Lemon Blueberry Blondies
- Apple Cinnamon Blondies
- Strawberry Blondies
- Lemon Blondies with White Chocolate
- Cardamom Blondies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Raspberry White Chocolate Blondies
Ingredients
For blondies
- 4 oz unsalted butter, melted; one stick
- 1 cup white sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp kosher salt, use 1/2 as much if using fine or table salt
- 1 cup fresh raspberries, or frozen
- 1/2 cup white chocolate chips
For drizzle
- 1/4 cup white chocolate chips, melted; optional
Instructions
- Preheat the oven to 350F. Line a square baking pan with parchment paper or butter it for easy serving.
- Add the sugar and vanilla to a large bowl. Add the melted butter and whisk to combine. Then, add the egg and whisk thoroughly.4 oz unsalted butter, 1 cup white sugar, 1 tsp vanilla extract, 1 egg
- Whisk in the flour, baking powder, and salt.1 cup all purpose flour, 1/2 tsp baking powder, 1 tsp kosher salt
- Add the raspberries and white chocolate chips and fold into the blondie batter with a rubber spatula, being careful not to overmix. Pour into the prepared pan, leveling to make it even.1 cup fresh raspberries, 1/2 cup white chocolate chips
- Bake for 35-40 minutes until golden brown on the edges and done in the center. Remove from the oven and allow the blondies to cool for 5-10 minutes. Lift up the sides of the parchment paper to remove the blondies from the pan and transfer to a wire rack to cool completely.
- (Optional) In a small microwave-safe bowl, heat 1/4 cup white chocolate chips in 30-second intervals, stirring after each one, until the chocolate is liquid. Drizzle over the bars and let it set until firm before slicing and serving.1/4 cup white chocolate chips
Notes
Nutrition
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