These Raspberry White Chocolate Blondies are soft, chewy, and packed with juicy raspberries and creamy white chocolate in every bite. They come together in one bowl and are ready in under 45 minutes, making them an easy dessert that still feels a little special. If you love bright fruit desserts, my Lemon Blueberry Cookies would be another delicious one to try next.
Chewy Raspberry White Chocolate Blondies At A Glance
- 🕒 Total Time: 40 minutes (15 minutes prep + 25 minutes bake)
- 🍽️ Servings: 9 blondies
- 🍓 Flavor Profile: Buttery, chewy blondies with bursts of tart fresh raspberries and sweet creamy white chocolate
- 🥣 Cuisine Type: American / Dessert Bar
- 📋 Dietary Info: Vegetarian; contains dairy, eggs, and gluten
- 📦 Storage Notes: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week
- ⭐ Why You'll Love It: These blondies are easy to make in one bowl, ready in under 45 minutes, and feel just special enough for brunch, dessert, or sharing with friends
Save And Summarize This Recipe
If you love an easy dessert bar, these blondies fit right in with the kind of treats that are simple to bake and easy to bring anywhere. They have that same soft, satisfying bite that makes recipes like Biscoff Brownies and Neiman Marcus Bars so popular, but with a brighter, fruitier twist that feels especially nice in spring and summer.
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They're also a great way to use fresh berries when you want something a little different from cake or cobbler. If berry baking is your thing, you might also like my Mixed Berry Galette for a more rustic fruit dessert or Cranberry Orange Cookie Bars if you love the sweet-tart combination of fruit and white chocolate.
Key Ingredients
You will need the following ingredients to make this white chocolate raspberry blondies:
- Brown Sugar: I tested this recipe using both granulated white sugar and brown sugar. Brown sugar added a caramel note to the blondies as well as a chewier texture. You can substitute white sugar in this recipe but I really loved how the brown sugar paired with the white chocolate.
- Salted Butter: I opted for salted butter instead of unsalted butter in this recipe. By doing this I did not need to add any more salt to the recipe. If you are using unsalted butter, add ½ teaspoon of Kosher salt to the dry ingredients mixture.
- White Chocolate: I am a huge fan of good-quality chocolate. White chocolate isn't technically chocolate. A quality white chocolate should contain only sugar, cocoa butter, and milk. Chopped white chocolate gives you a better melt and more uneven little pockets throughout the blondies than perfectly uniform chips. If you love baking with white chocolate, my White Chocolate Almond Bark is another easy sweet to keep on hand.
See the recipe card for quantities.
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Variations:
- Nuts: Fold in ¼ cup of chopped pistachios, almonds, or macadamia nuts for added crunch.
- Use raspberry jam: Swirl in a few teaspoons of raspberry jam before baking for an extra berry flavor.
- Make it dairy-free: Substitute the butter with melted coconut oil or a plant-based butter alternative.
- Make it gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum (such as Cup-For-Cup or Bob's Red Mill). These blends are designed to mimic all-purpose flour and will keep the blondies soft and chewy without affecting the flavor.
How To Make Raspberry White Chocolate Blondies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven and prepare the baking pan. In a large bowl, mix together the butter, brown sugar, vanilla, and egg until combined.
Step 2: Add the flour and baking powder. Gently combine without overmixing.
Step 3: Add in the raspberries and white chocolate. Gently fold them into the mixture. Pour into the prepared pan and spread.
Step 4: Bake for 25 minutes until the top is golden. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Don't overmix the batter: Once you add the flour, mix just until combined to keep the blondies soft and tender.
- Gently fold in the berries: To avoid crushing them and turning the batter pink, fold them in last with a light hand.
Confidence Tip
Watch your bake time: The blondies are done when the edges are set and the center looks slightly underbaked-it will continue to cook as it cools.
Raspberry White Chocolate Blondies FAQ's
Store in an airtight container at room temperature for up to 3 days. Or, you can store them in the refrigerator for up to a week.
Yes but do not defrost them before adding them to the batter.
Yes. The only difference is that chips contain added ingredients which change the taste slightly and don't melt as well.
This can happen if they're overbaked or overmixed. Be sure to bake the blondies until the edges are set and the center is still a bit soft.
Other Fruit Forward Desserts
Let me know your thoughts on Raspberry White Chocolate Blondies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chewy Raspberry White Chocolate Blondies
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Equipment
Ingredients
- ½ cup salted butter melted
- 1 cup brown sugar packed
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup white chocolate chopped
- 1 cup fresh raspberries washed and dried
Instructions
- Preheat the oven to 350℉.
- Grease a 9" baking pan and line the pan with parchment paper.
- In a large bowl, mix together the melted butter, brown sugar, vanilla extract, and egg.½ cup salted butter, 1 cup brown sugar, 1 egg, 1 tablespoon vanilla extract
- Add the flour and baking powder and gently combine.1 cup all-purpose flour, 1 teaspoon baking powder
- Add the raspberries and white chocolate. Gently fold them into the mixture.½ cup white chocolate, 1 cup fresh raspberries
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 25 minutes or until the top is golden.
- Remove from the oven and let cool in the pan for 15 minutes.
- Transfer to a rack to cool completely.
- Cut them into squares and serve.
Gwen Wolken says
An easy recipe your family will love.