Raspberry and White Chocolate Blondies

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.
• 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!

Ingredients

• 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.

Recipe FAQs

Storage

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.

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