Name: White Chocolate Raspberry Blondies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter (melted); 1 1/2 cups light brown sugar (packed); 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup white chocolate chips; 3/4 cup fresh or frozen raspberries (do not thaw if frozen)

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If you’ve ever dreamed of dessert bliss, White Chocolate Raspberry Blondies will absolutely sweep you off your feet. Imagine chewy, golden bars studded with creamy white chocolate and juicy bursts of fresh raspberries—they’re vibrant, buttery, and unlike any treat you’ve baked before. These bars look lovely, taste irresistible, and capture the best of what a homemade dessert should be: simple ingredients, bold flavors, and joy in every bite.

White Chocolate Raspberry Blondies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic lineup for these blondies. Each ingredient plays a starring role, from the richness of brown sugar to the colorful swirl of raspberries. Nothing fancy, just the essentials coming together for something truly spectacular.

Butter (1 cup, unsalted, melted): This is your flavor foundation, adding richness and helping create that melt-in-your-mouth texture.
Light Brown Sugar (1 1/2 cups, packed): Provides moisture, a lovely caramel-like note, and that signature chewy crumb every great blondie needs.
Eggs (2 large): Give lift and stability to the blondies, holding everything together.
Vanilla Extract (2 teaspoons): Adds warmth and depth, bringing out the flavors in both the chocolate and raspberries.
All-Purpose Flour (2 cups): Just enough to form the perfect soft, tender crumb without being cakey.
Baking Powder (1/2 teaspoon): A light lift to ensure these bars aren’t overly dense.
Salt (1/2 teaspoon): Balances the sweetness and highlights the blondie’s flavors.
White Chocolate Chips (1 cup): Melty and sweet, these little gems punctuate the bars beautifully.
Fresh or Frozen Raspberries (3/4 cup, do not thaw if frozen): Provide juicy, tart bursts throughout the bars—so don’t skip them!

How to Make White Chocolate Raspberry Blondies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C), then line a 9×9-inch baking pan with parchment paper or give it a generous coating of butter or nonstick spray. This step is key—it makes removing your blondies so much easier and keeps every bite intact.

Step 2: Make the Blondie Batter

Whisk together your melted butter and brown sugar in a large bowl until the mixture is silky and smooth. Next, add the eggs and vanilla, whisking again until everything’s wonderfully combined and glossy. This gives the blondies their celebrated depth of flavor and beautiful chewy texture.

Step 3: Blend Dry Ingredients

In another bowl, whisk the flour, baking powder, and salt together. This quick step ensures even distribution, so you never get a clump of baking powder in one bite and none in another—super important for even baking and flavor.

Step 4: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture, using a gentle hand. You want to just barely combine everything, stopping the moment you don’t see streaks of flour. Overmixing can lead to tough blondies, and we’re aiming for tender perfection here.

Step 5: Fold in the White Chocolate and Raspberries

Toss in the white chocolate chips and fold them into the blondie batter. When it comes to the raspberries, gently fold them in last, being careful not to break them up too much so you get those gorgeous pops of red throughout the blondies—plus, it keeps your bars from turning entirely pink!

Step 6: Bake to Golden Perfection

Spread the batter evenly into your prepared pan. Pop it into the oven for 30–35 minutes, keeping an eye on the blondies as they bake. You’re looking for a golden top and edges that are just beginning to pull away from the sides. A toothpick inserted near the center should come out with a few moist crumbs for that soft, fudgy finish.

Step 7: Cool and Cut

Let the blondies cool completely in the pan before slicing into squares. Trust me, a little patience here is worth it—they’ll hold together beautifully and each square will look bakery-case perfect!

How to Serve White Chocolate Raspberry Blondies

Garnishes

Nothing beats a drizzle of melted white chocolate over freshly cut blondies, or a gentle dusting of powdered sugar for a classic touch. A few extra raspberries scattered on top before serving will give them a jewel-like finish everyone will swoon over.

Side Dishes

For a truly blissful dessert plate, serve your blondies with a scoop of vanilla bean ice cream or a dollop of whipped cream. Tart berry coulis or a handful of fresh berries alongside brightens up every bite and balances out the sweetness beautifully.

Creative Ways to Present

Try cutting your White Chocolate Raspberry Blondies into triangles for a fun twist, or layer small squares in glasses with layers of whipped cream and extra raspberries to create easy parfaits. They also look amazing stacked on a tiered cake stand for special occasions or dessert tables.

Make Ahead and Storage

Storing Leftovers

Keep any leftover blondies in an airtight container at room temperature, and they’ll stay soft and chewy for up to three days. If your kitchen is particularly warm, move the container to the fridge to keep the raspberries fresh.

Freezing

White Chocolate Raspberry Blondies freeze beautifully! Once cooled and cut, wrap each square in plastic wrap and store them in a zip-top freezer bag. They’ll keep their flavor and texture for up to two months. Just thaw at room temperature whenever a craving strikes.

Reheating

If you like your blondies warm and melty, a quick zap in the microwave for 10–15 seconds does the trick. This revives the white chocolate chips for a gooey, irresistible treat, especially if you’re pairing them with ice cream.

FAQs

Can I use other berries instead of raspberries?

Absolutely! Blueberries or blackberries work nicely, though their moisture content can vary. Just be gentle when folding them in so the batter stays light and studded rather than streaky.

What’s the secret to keeping blondies chewy?

It’s all about not overbaking! Watch closely near the end of the baking time and remove them when the center is set but still soft—a little underdone is better than too done for that perfect chewy texture.

Can I make these White Chocolate Raspberry Blondies gluten-free?

You sure can! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Double-check all other ingredients and follow the recipe as written for delicious results.

Do frozen raspberries work as well as fresh?

Yes, frozen raspberries are perfect for this recipe! Use them straight from the freezer and don’t thaw to prevent excess moisture and keep the batter from turning pink.

Can I add nuts or other mix-ins?

Pecans, macadamia nuts, or even macerated dried cranberries can be a lovely addition and bring extra crunch or tang, but keep the mix-ins to about a half cup total so you don’t overwhelm the blondies.

Final Thoughts

You truly can’t go wrong with a batch of White Chocolate Raspberry Blondies. Whether you’re new to baking or know your way around a mixing bowl, this treat delivers big rewards for little effort. Go ahead and try them—you and everyone you share them with will be hooked after the very first bite!

White Chocolate Raspberry Blondies Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 50 minutes
Yield: 16 blondies 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet white chocolate and tart raspberries with these soft and fudgy White Chocolate Raspberry Blondies. Easy to make and a delightful treat for any occasion.

Ingredients

Scale

Blondies:

1 cup unsalted butter (melted)
1 1/2 cups light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup fresh or frozen raspberries (do not thaw if frozen)

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Instructions

Preheat the Oven: Preheat the oven to 350°F and prepare a 9×9-inch baking pan with parchment paper or grease.
Mix Wet Ingredients: Whisk melted butter and brown sugar in a large bowl until smooth. Add eggs and vanilla, mix well.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
Add Mix-ins: Fold in white chocolate chips, then gently fold in raspberries.
Bake: Spread batter in pan and bake for 30–35 minutes until golden and a toothpick comes out with a few crumbs.
Cool and Serve: Let cool completely before cutting into squares.