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Raspberry and White Chocolate Blondies

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Bye, bye basic brownies. These easy Raspberry and White Chocolate Blondies are going to be your new summertime dessert. With the perfect balance of tart and sweet, these white chocolate raspberry blondies are always a crowd pleaser and perfect for potlucks or parties, birthdays or bake sales. 

close up of three stacked raspberry blondies. Blondies and raspberries in the background.

I love a good sweet treat, but I’m not always in the mood for dark or milk chocolate. That’s why I love this white chocolate and raspberry blondies recipe. And trust me, you will too.

The flavor combination of the slightly tart raspberries combines with the sweetness of the white chocolate and buttery brown sugar and vanilla in the most amazing way. I’d say it tastes like a little bit of summer with each delicious bite.

If you’re not much of a chocolate fan, or just looking for something a little different, then this raspberry blondie recipe is the dessert recipe for you. Inspired by my white chocolate chip cookies, these blondies are buttery, sweet, and deliciously chewy.

Eat them as they are or use them as a base for the most amazing ice cream sundae (I recommend homemade vanilla ice cream).

Why You’ll Love White Chocolate Raspberry Blondies

  • Great make-ahead dessert option
  • Always a total crowd pleaser for kids and adults!
  • Perfect for a party or bake sale
  • Filled with fresh, summery flavor in every bite
  • Comes together quickly and bakes up gooey and delicious.

Ingredients

This white chocolate blondies recipe uses fresh, simple ingredients, most of which you probably already have in your kitchen or pantry.

Ingredients for white chocolate raspberry blondies.
  • Whole Raspberries – I like to use fresh raspberries and freeze them so they hold up in the batter.
  • Unsalted Butter – If all you have is salted butter, decrease the amount of salt called for in the recipe card.
  • Light Brown Sugar – You can use dark brown sugar for a denser, sweeter blondie.
  • Granulated Sugar
  • Large Egg
  • Vanilla Extract – Use a good quality vanilla for the best flavor
  • All Purpose Flour– Measure the flour correctly so the blondies aren’t too dry.
  • Baking Powder
  • Coarse Kosher Salt
  • White Chocolate Chips

Step by Step Instructions

Step 1 

Place the raspberries in the freezer while you prep the rest of your ingredients. They don’t need to be frozen solid, but should be firm. Line an 8×8 inch baking dish with parchment paper or foil, and spray with cooking spray.

Step 2

While the berries freeze, combine the flour, baking powder, and salt in a small bowl

Step 3

Melt your butter until just melted but not too hot.

Step 4

adding melted butter to the sugars.

Add the brown and white sugar to a medium or large bowl and pour the melted butter over the sugars. Whisk until well combined, about 30-60 seconds.

Step 5

Wet ingredients in a glass bowl with a whisk.

Add in the egg and the vanilla and mix until well combined and glossy, 45-60 seconds.

Top Tip: Mixing the wet ingredients until thick and glossy will make sure the top of your blondies are nice and shiny.

Step 6

Blondie batter in a bowl with a white spatula. Raspberries and white chocolate chips in the background.

Add the dry ingredients to the wet ingredients and mix until almost fully combined, but streaks of flour are still showing.

Step 7

White chocolate chips and raspberries in a bowl of cookie dough.

Pour in the white chocolate and the frozen raspberries.

Raspberries and white chocolate chips mixed into blondie dough.

Gently fold until the chips and berries are just combined and no streaks of flour remain.

Step 8

blondie dough in a baking dish.

Scoop the batter into the prepared 8-inch x 8-inch baking pan and gently press the blondie dough out to the sides of the pan. Make sure to move any clumps of raspberries to areas that don’t have any berries. This will help the blondies bake more evenly.

Step 9

Baked raspberry blondies in a pan, parchment paper around the sides.

Bake at 350F for 25-30 minutes until a toothpick inserted comes out with fudgy crumbs-not dry– and the top is puffed and shiny. Do not overbake.

Sliced blondies on a white surface, raspberries in the background.

Let cool for 2 hours in the baking dish before slicing, the center should be a slightly gooey and fudgy texture but set.

Hint: Do not overbake the blondies. The toothpick inserted should come out with fudgy crumbs, but not dry. Blondies should be gooey and a little fudgy in the center. They will continue to set as they cool.

Substitutions and Variations

  • You can swap the white chocolate chips for white chocolate chunks or chopped white chocolate bar pieces.
  • Use dark chocolate chips in place of the white chocolate if you like
  • Use a gluten-free flour blend like Bob’s Red Mill for a GF white chocolate blondie recipe
  • Add grated orange or lemon zest for additional flavor.

Can I Use Frozen Raspberries? 

Yes! I actually recommend using frozen berries to keep them from breaking up too much in the blondie batter. I freeze fresh berries when they’re in season, but feel free to use already frozen raspberries instead. Do not thaw them first!

A stack of three raspberry white chocolate blondies on a white surface.

Tips & Tricks

  • Avoid adding too many berries to the batter, the excess moisture can make the blondies cakey and gummy.
  • Mix the wet ingredients really well to get a nice shiny top.
  • Press the dough into the pan evenly for best results. The dough is pretty thick and it will help distribute the raspberries evenly.
  • Freeze berries until they are firm to keep them from breaking up in the batter.
  • Gently fold in the chips and berries so the berries don’t break and bleed in the batter.
  • Light brown sugar works best for this recipe and helps the batter bake through more evenly.
  • Allow blondies to cool completely before wrapping or storing to avoid condensation forming.

How Do I Store Blondies?

Allow blondies to cool completely before wrapping or storing.

Blondies will keep for up to three days at room temperature or 5-7 days in the refrigerator when kept sealed in an airtight container.

You can also freeze these raspberry white chocolate blondies for up to 2 months. Allow them to cool completely before placing the sliced blondies into a sealed freezer bag. I like to put a small piece of parchment paper between them so they don’t stick together when freezing.

Sliced blondies on a white surface.

FAQs

Should my blondies be gooey in the middle?

Yes. They need to be gooey and fudgy like a traditional chocolate brownie. Slightly underbaking them during the cooking process will give them a soft and fudgy texture, but not raw.

Can I use frozen raspberries?

Yes! See the substitutions section for more details.

Why are my blondies not gooey?

They may have been overbaked or the flour was measured incorrectly.
The blondies are done baking when a toothpick inserted comes out with fudgy crumbs.
When you’re measuring the flour, spoon the flour into your measuring cup and level it off with a knife for best results.

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A stack of three raspberry white chocolate blondies on a white surface.

Raspberry White Chocolate Blondies

Yield: 12 Blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A fresh and fruity twist on traditional blondies! These Raspberry White Chocolate Blondies are buttery, fudgy, and loaded with white chocolate chips and raspberries.

Ingredients

  • ½ cup whole raspberries
  • 1 stick of unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ cup of granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon coarse kosher salt
  • ½ cup white chocolate chips

Instructions

  1. Place the raspberries in the freezer while you prep the rest of your ingredients. Line an 8x8 inch baking dish with parchment paper or foil, and spray with cooking spray.
  2. In a small bowl, add the flour, baking powder, and salt. Give it a whisk to combine and set aside.
  3. Melt the butter until just melted but not too hot and set aside.
  4. Add the brown sugar and white sugar to a medium sized bowl. Pour the melted butter over the sugars and whisk until combined, about 30-60 seconds.
  5. Add in the egg and the vanilla and mix until well combined and glossy, about 45-60 seconds. This is what gives you the shiny top after baking!
  6. Add the dry ingredients to the wet ingredients and mix until almost fully combined, but streaks of flour are still showing.
  7. Pour in the white chocolate and the frozen raspberries. Gently fold the batter until the chips and berries are just combined and no streaks of flour remain.
  8. Scoop the batter into the prepared baking dish and gently press the blondie dough out to the edges. Make sure to distribute clumps of raspberries to areas that don’t have any berries. This will help the blondies bake more evenly.
  9. Bake at 350 degrees F for 25-30 minutes until a toothpick inserted comes out with fudgy crumbs (not clean) and the top is puffed and shiny. Do not overbake.
  10. Let cool for 2 hours before slicing, the center should be gooey and fudgy but set.

Notes

  • Already frozen raspberries can be used in place of freezing fresh raspberries.
  • Avoid adding too many raspberries to the batter, it can make the blondies cakey, not fudgy.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 89mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

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