Thick, chewy, soft, and fudgy Raspberry White Chocolate Blondies. They are a quick and easy treat made for last minute plans or late night cravings. These blondies are packed with chocolatey, fresh raspberry flavor nobody can resist.
If you are craving more raspberry you have got to try my White Chocolate Raspberry Bundt Cake.
These blondies don’t get their white chocolate flavor from throwing white chocolate chips in the batter, oh no. The secret is the melted butter and white chocolate base. It gives them the absolute best gooey and fudgy consistency that is so addicting! Let’s make them!
What Is In Raspberry White Chocolate Blondies?
- Unsalted Butter
- White Chocolate
- Granular Sugar
Throw These Blondies Together in 6 Basic Steps
Melt unsalted butter and white chocolate. Allow it to come to room temperature before mixing up the blondies.
Whisk together wet ingredients. Butter/white chocolate mixture and granular sugar, then the eggs and vanilla until fully incorporated and pale in color.
Fold in dry ingredients. Fold in the salt and flour just until the batter starts to come together.
Add the raspberries. Fold carefully until incorporated. If you over mix this your raspberries will fall apart and start to bleed into the batter.
Bake. 40-45 minutes at 350° F, or until the top and edges should be caramelized and brown.
Cool and cut! Now I know you want to dive right into these Raspberry White Chocolate Blondies but you can’t. Allowing the blondies to cool to room temperature is so important, this allows them to firm up to that perfect texture.
Optional: Melt some white chocolate in the microwave and drizzle it over your room temperature blondies like I did!
Lastly and most importantly! Try not to eat them all in one day. All I am saying is you have got to savor the flavor. HA!
3 Tips to the BEST Raspberry White Chocolate Blondies
- Carefully heat the butter and white chocolate. This can be difficult because it has a tendency to seize and get clumpy when over warmed. Make sure you microwave it for three 30 second increments and stir well in between each. If there are any little clumps of white chocolate left over press them against the side of the warm bowl to help them melt.
- Always use fresh not frozen raspberries. Frozen raspberries can alter the texture of your blondie in a bad way. Fresh is best!
- Cut your blondies with a plastic knife when they are warm. I know it sounds crazy but plastic knives are the absolute best! The blondies don’t stuck to the knife which leaves clean cuts.
- Use a piping bag or gallon bag to drizzle on the white chocolate. Start by melting the white chocolate in a small bowl, throw it into your bag, and cut a small piece from the tip. This helps to control the drizzle so the size tip you cut counts. It is better to start small and cut larger if needed.
More Blondie and Brownie Recipes You Might Enjoy:
- Blondie Brownies
- Ferrero Rocher Brownies
- Brownie Cookie Cheesecake Bars
- Cherry White Chocolate Blondies
- Campfire Brownie Smores
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Raspberry White Chocolate Blondies
- 8×8 inch baking pan
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granular sugar
- ½ teaspoon vanilla extract
- 2 eggs; room temperature
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup raspberries
- ¼ cup melted white chocolate; for optional drizzle
- Preheat oven to 350° F (177° C) and center the oven rack.
- Fit an 8×8 baking dish with parchment paper and spray with non-stick cooking spray.
- In a small heat safe bowl, melt the butter and white chocolate chips for 3, 30 second increments, stirring in between. Once melted, set aside to come to room temperature.
- In a large bowl whisk together the butter/white chocolate mixture and granular sugar until light and fluffy.
- Add the vanilla and eggs, whisk until incorporated.
- Add the flour and salt, fold until the batter just begins to come together but is not fully mixed.
- Carefully fold in the raspberries until incorporated.
- Pour batter into prepared baking dish and spread out evenly.
- Bake for 40 – 45 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out clean with a few crumbs.
- Allow blondies to until room temperature before removing from the pan and cutting into 12 equal slices.
- Optional: Drizzle melted white chocolate over cut, room temperature blondies. Enjoy once the white chocolate has hardened.
- At room temperature, covered, for 3 – 4 days.
- In the refrigerator, covered, for 7 – 10 days.
- In the freezer, wrapped in plastic wrap, for 4 – 6 months.
If you make my Raspberry White Chocolate Blondies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!