White chocolate and raspberry is one of the best flavor combinations if you ask me, which is why I can't stop making these Raspberry and White Chocolate Blondies! The creamy chunks of white chocolate balance the tangy fresh raspberries perfectly in these dense, fudgy cookie bars with the best texture. Make these this weekend - you won't regret it!
These tart berries and sweet chocolate are a match made in heaven! If you can't get enough of these dessert bars, you're going to love my Raspberry White Chocolate Loaf Cake and White Chocolate Chip Macadamia Nut Cookies too!
Why We Love This Recipe
- These white chocolate raspberry blondies are irresistible - it's hard to stop at just one!
- This easy recipe has fewer than 10 ingredients and comes together in just about 30 minutes, like my raspberry crumble cookies!
- It doesn't require any specialty tools or equipment.
- You can make these blondies with fresh or frozen raspberries, just like my Raspberry Cream Cheese Danish recipe!
- It's a delicious fruity twist on Lemon Blueberry Blondies and white chocolate version of my Raspberry Brownies!
- Raspberries - these can be fresh or frozen. If you use frozen raspberries, don't thaw them ahead of time. If you go the fresh route, wash and dry them prior to baking. Fresh raspberries bleed in the batter more than frozen ones so I do prefer frozen.
- White chocolate chips - use good quality chips, like Ghirardelli. You can also use a white chocolate bar, like the Baker's brand, and chop it into ½ inch pieces.
See recipe card below for full ingredient measurements.
Substitutions & Variations
- Next time, substitute chopped strawberries and thyme for the raspberries for a sophisticated, summer version of this raspberry white chocolate blondies recipe.
- Make a more decadent version of these white chocolate and raspberry blondies by adding milk and dark chocolate chips.
- For a 4th of July version, add blueberries to the mix for a quick and easy red, white and blue blondie!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a medium bowl, stir sugar and melted butter for a few minutes, until cool and combined. Then mix in the egg and vanilla extract.
Step 2: In a small bowl, whisk together plain flour, baking powder, and salt. Then gently toss the fresh tart raspberries into the dry mixture.
Step 3: Fold the dry ingredients into the wet mixture until a few streaks of flour remain. Then stir in the white chocolate chunks, scraping the sides of the bowl to fully incorporate.
Step 4: Spread the blondie batter into prepared pan, and bake in a 350°F heat oven until edges begin to tan, about 25 minutes. Let blondies cool completely, then drizzle with extra melted white chocolate, if using.
Expert Baking Tips
Tip #1 - To help prevent your blondies from sticking to the pan, line the empty pan with parchment paper, leaving enough overhang to help remove them from the pan.
Tip #2 - This raspberry and white chocolate blondies recipe creates a fudgy texture in these chewy blondies. For best results, when mixing the wet ingredients together, mix until just combined, minimizing the amount of air that gets incorporated into the batter which can cause the blondies to become cakey. Also, be careful not to over-bake them!
Tip #3 - If using frozen raspberries, do not thaw ahead of time. Fresh raspberries are also great to use, but I'd recommend freezing them for a bit beforehand so they aren't too mushy in the batter.
Using a room temperature egg allows the ingredients to mix together more easily since they're at the same equilibrium.
Yes, of course! Keep them frozen when adding to the batter - do not thaw ahead of time.
I would not recommend using a 9-inch pan for these. The blondies would turn out too thin.
Room Temperature: Store on the counter for up to 5 days in a sealed container.
Refrigerator: Refrigerate for up to 1 week in an airtight container.
Freezer: Store the cooled and sliced raspberry white chocolate bars in a freezer bag for up to 2 months.
Raspberry and White Chocolate Blondies
- 8x8 inch pan
- Parchment paper
- Mixing bowls
- Measuring spoons
- Wire cooling rack
- ⅔ cup (133.33 g) granulated sugar
- ½ cup (113.5 g) unsalted butter melted, warm
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- ⅛ teaspoon salt
- ¾ cup raspberries fresh or frozen
- ⅔ cup (120 g) white chocolate chips or a white chocolate bar chopped into small pieces
- Preheat oven to 350°F/177°C. Line an 8-inch square pan with parchment or foil, extending it over the sides (if using foil or just the pan, grease lightly with non-stick spray).
- In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder and salt. Toss in the raspberries.
- Gently fold the raspberry mixture into the wet ingredients until a few flour streaks remain, then stir in the white chocolate chips.
- Carefully spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).
- Let the blondies cool in the pan until sturdy enough to remove by lifting the sides of the parchment or foil. Finish cooling on a wire rack.
- Cut into 16 even squares and drizzle with extra melted white chocolate (optional).
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.