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–+ servings
close up of a sliced raspberry blondie with white chocolate drizzle and a fresh berry on top.
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Raspberry White Chocolate Blondies

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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!
Prep Time:5 minutes
Cook Time:40 minutes
Cooling Time:20 minutes
Total Time:1 hour 5 minutes

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

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

Store any leftover blondies in an airtight container in the fridge for 3-4 days.
This recipe can easily be doubled to make a larger batch! You'll need a 9x13 pan and bake for about 45-55 minutes.

Nutrition

Calories: 323kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 304mg | Potassium: 89mg | Fiber: 1g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
Course: Baking, Dessert
Cuisine: American
Keyword: raspberry blondies, white chocolate raspberry blondies
Servings: 9 servings
Calories: 323kcal