Thick, chewy, soft, and fudgy Raspberry and 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 Raspberry Almond Cake, White Chocolate Raspberry Bundt Cake, Raspberry Cupcakes, and Raspberry Buttercream Frosting! You will also love these Raspberry White Chocolate Muffins!
Why You’ll Love This Raspberry White Chocolate Blondies Recipe:
- Packed with white chocolate- 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!
- Fresh NEVER frozen raspberries (but if you need to use frozen or freeze-dried berries, I explain how to below).
- 8 simple ingredients and I guarantee 7 of them are in your pantry now!
- No complicated kitchen equipment needed.
- Addicting texture and flavor- I bet you can’t eat just one. HA!
- No brown sugar, only white granulated sugar- most recipes call for brown sugar but these blondies taste so much better with granulated sugar. Why? They give them a thin crunchy crust, they are chewier, and they make a crinkly top every time,
Watch Me Make Them in Under A Minute:
- 8×8 inch Square Baking Pan: I love my USA pan. You can also use a 9×9 or a 9×13 if you double this recipe.
- Parchment Paper: I recommend using unbleached parchment paper and using binder clips to keep it in place prior to baking the blondies.
- Large Mixing Bowl
- Wire Whisk and Silicone Spatula
Ingredients In Raspberry and White Chocolate Blondies
The great thing about this recipe is the simplicity. There are only 8 ingredients and I guarantee the majority of them are already in your pantry (except for the raspberries). Below you will find more information on each ingredient and a few substitutions too.
- Unsalted Butter: Feel free to use your favorite type of butter (I have used both dairy free and plant butter in this recipe). Salted butter works great too, just omit the additional salt.
- White Chocolate: I use Hershey’s chips because they melt down well and taste good. A bar of white chocolate chopped up or white chocolate chunks will work just the same.
- Granular Sugar: Adds sweetness and a beautiful brown crust. Cane sugar works well in it’s place.
- Eggs: Bring them to room temperature before using. This recipe has not been tested with egg alternatives.
- Vanilla: I recommend Molina Mexican Blend. It is the absolute BEST store-bought vanilla extract, in my opinion. Or you can use what you have on hand. Try to stay away from imitation extracts they are not as good.
- Salt: To boost the flavors.
- Flour: I use all-purpose, unbleached flour but Gluten Free 1:1 works just as well.
- Fresh Raspberries: When buying fresh raspberries for these blondies, look for ones that are a lighter red color and firmer in appearance. They tend to not break apart and seep into the batter because they are less ripe, but still delish!
How to Make Raspberry and White Chocolate Blondies
- Prep your pan. Tear off a large sheet of unbleached parchment paper and press it into your 8×8 pan. Use binder clips to hold it in place (see how I did it above in the ingredients picture).
- 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, 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!
These Raspberry and White Chocolate Blondies should always be stored in an airtight container. This prevents them from drying out too quickly. At room temperature they will last up to 4 days, and in the refrigerator up to 10 days.
You can also freeze these blondies for up to 6 months. Just wrap the whole bar or individual bars in plastic wrap and then place it in a reusable bag or airtight freezer friendly container. Thaw them in the refrigerator overnight before enjoying.
5 Tips for 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 prep your baking pan with parchment paper. This may seem trivial, but there is nothing worse than blondies sticking to the pan. Avoid this by pressing a large piece of parchment paper into the baking pan.
- 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.
- Don’t overcook your blondies or they will be dry and crumbly. When doing a toothpick test it should come out with a few crumbs and not be completely clean. Keep in mind, the blondies will continue to cook as they cool.
- Double the recipe and bake them in a 9×13 baking pan. This means even more deliciousness and even more raspberry and white chocolate blondies to go around!
A Few Fun Variations
- Add nuts- a half cup of chopped pistachios, almonds, or even macadamia nuts.
- Frost them with Raspberry Buttercream instead of the white chocolate drizzle.
- Sprinkle on some sprinkles- Use multicolored for birthday parties, red and green for the holidays, or add blue to make red, white, and blue for patriotic blondies.
- Get coconutty! Add a half cup of unsweetened coconut flakes to the batter or to top the blondies for a tropical twist.
- Love lemon? Try adding a half tablespoon of lemon zest and a tablespoon of lemon juice to make these lemony.
Frequently Asked Questions (FAQ’s)
The big difference is blondies are made using white chocolate whereas brownies are made with brown chocolate (milk, semi sweet, dark, etc.). Both are deliciously sweet dessert bars with a fudgy but cakey texture.
Although I recommend using fresh raspberries, you can also use equal amounts of frozen or freeze dried raspberries in a pinch. Of the two, freeze dried raspberries are the best option because they do not add extra moisture that can affect the blondies as they bake. If you use frozen raspberries do not allow them to thaw, throw them right into your batter frozen.
More Blondies and Brownies You Might Enjoy:
- Biscoff Blondies
- Blondie Brownies
- Ferrero Rocher Brownies
- Brownie Cookie Cheesecake Bars
- Cherry White Chocolate Blondies
- Coffee Toffee Chocolate Cookie Bars
- Campfire Brownie Smores
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Raspberry White Chocolate Blondies
- parchment paper
- large bowl
- wire whisk
- Silicone Spatula
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs - room temperature
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup raspberries - raspberries
- ¼ cup melted white chocolate chips - for optional drizzle
- Preheat oven to 350 °F and center the oven rack.
- Fit an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. NOTE: If the recipe is being doubled, use a 9×13 baking pan.
- 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 fresh 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 almost clean with a few crumbs.
- Allow blondies to cool to room temperature before removing from the pan and cutting into 12 equal slices.
- Optional: Drizzle melted white chocolate over 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.
Substitutions for Fresh Raspberries:
Although I recommend using fresh raspberries, you can also use equal amounts of frozen or freeze dried raspberries in a pinch. If you use frozen raspberries do not allow them to thaw, throw them right into your batter frozen.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.