These Raspberry White Chocolate Blondies are bursting with fresh raspberries and white chocolate. Made in one bowl and baked in under 30 minutes, they’re perfect for a quick dessert or sweet afternoon treat. Each bite balances the sweetness of sugar with the tartness of berries for a twist on a classic blondie.
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The brown sugar and butter combination create a soft, fudgy texture that pairs with the raspberries. White chocolate adds creamy pockets giving each square a delicious finish without being overly sweet.
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This recipe is prepared quickly with minimal prep, making it ideal for a weekday treat. Enjoy them either warm or let them cool completely. I love them either way!
The tart berries and creamy chocolate are a match made in heaven! If you can't get enough of these dessert bars, you're going to love my Neiman Marcus Bars, Biscoff Brownies or Chocolate Chunk Brownies With Pecans!
Ingredients
You will need the following ingredients to make this white chocolate raspberry blondies:
Ingredient Notes
- 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. My favorite is Barry Callebaut but you can find Guitard in the grocery store.
See the recipe card for quantities.
Variations:
- Swap the fruit: Try chopped strawberries, blueberries, or even dried cranberries if preferred over raspberries.
- Add citrus: A teaspoon of lemon or orange zest can brighten the flavor and it will complement the raspberries.
- 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.
Are you a fan of white chocolate? Check out these White Chocolate Almond Bark and these White Chocolate Cranberry Bars (GF)!
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.
Frequently Asked Questions
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.
Delicious Dinner Recipes To Pair
Let me know your thoughts on Raspberry White Chocolate Blondies by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
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.