White Chocolate and Raspberry Blondies

White chocolate and raspberry blondies are the dessert bar recipe you’ve been looking for! These chewy and buttery bars are quick and easy to make. Sweet, but not overly so. And they are packed with white chocolate and fresh raspberries… truly divine!

Stack of three raspberry white chocolate blondies on a plate with raspberries and white chocolate chips scattered around. The top blondie has a bite out of it. There are additional raspberry blondies in the foreground and background.

I’ve always been a huge fan of blondies. Sometime in middle school, I asked my mom to make me blondies for my birthday instead of cake. And she did that for years and years, sending me a batch of blondies for my birthday even when I went off to college.

This white chocolate raspberry blondies recipe is a one-bowl dessert that can be mixed up quickly. The sweet white chocolate is offset with a delicious and fun pop of flavor from the fresh and tart raspberries. 

Raspberry and white chocolate blondies are the perfect treat for potlucks, game-night, picnics, or any time a sweet treat is needed!

WHAT’S THE DIFFERENCE BETWEEN BLONDIES AND BROWNIES?

The main difference between blondies and brownies is how chocolate is incorporated. 

Blondies, also called blonde brownies or vanilla brownies, rely on brown sugar and vanilla extract to create a vanilla-based dessert bar. Blondies will often have some type of white chocolate mixed into the batter as well.

Brownies on the other hand use cocoa powder and baking chocolate in the batter to create their classic fudgy and rich chocolatey bars.

One thing they do have in common is their texture! Rich, moist, and chewy.

TELL ME ABOUT WHITE CHOCOLATE BLONDIES WITH RASPBERRIES

Level of difficulty: Easy! Measure, mix, and bake.

Flavor: Rich vanilla with pops of white chocolate and fresh raspberry.

Time: It will take you approximately 40 minutes to make this white chocolate and raspberry blondies recipe.

ingredients needed to make white chocolate raspberry blondies.

INGREDIENTS NEEDED

  • Salted Butter
  • Brown Sugar
  • Large Egg
  • Vanilla Extract
  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • White Chocolate Chips
  • Fresh Raspberries
collage of 9 images showing step-by-step how to make blondies with raspberries and white chocolate chips

See step-by-step story series here!

OVERVIEW: HOW TO MAKE WHITE CHOCOLATE AND RASPBERRY BLONDIES

  1. Preheat oven to 350°F. Optionally, line a 9×9 baking pan with parchment and set aside (otherwise, you can just set your 9×9 pan aside).
  2. In a large mixing bowl, mix together the melted butter and brown sugar until fully incorporated and the sugar has melted.
  3. Add in the remaining liquid ingredients (the egg and vanilla extract) and stir to combine.
  4. Stir in the dry ingredients (the flour, baking powder, and baking soda) until a smooth batter has formed.
  5. Mix in the white chocolate chips until well distributed. Then gently fold in the fresh raspberries.
  6. Pour the batter into the 9×9 baking pan and gently spread into an even layer.
  7. Bake for 28-32 minutes, or until the top is golden brown and the edges have begun to pull away from the pan. You can also check with a toothpick (the bars are ready when a toothpick inserted into the center of the pan comes out mostly clean).
  8. Cool completely before cutting. If you added the parchment paper to your pan, cool the blondies in the pan for at least 10-minutes prior to removing from the pan and then allow the bars to finish cooling on a wire cooling rack.

HOW TO STORE RASPBERRY AND WHITE CHOCOLATE BLONDIES

These blondies can be stored in an air-tight container at room temperature for 3-4 days or in the fridge for up to 1 week.

You can also freeze blondies for 2-3 months. Make sure your bars are fully cooled before wrapping them and placing the blondies in the freezer. When ready to enjoy, thaw in the fridge overnight for best results.

close up of a white chocolate and raspberry blondie on a light wood and pink board. Small bowls of raspberries and white chocolate chips are in the background, and additional blondies are in the foreground, side, and background of the image.

RECIPE VARIATIONS AND SUBSTITUTIONS

  • Raspberries: if you don’t have fresh raspberries, you have a few options:
    • Frozen raspberries: put into your batter straight from the freezer (no need to thaw before using them).
    • Raspberry jam: this doesn’t have quite as big of a pop as the fresh raspberries, but still tastes delish. Instead of mixing into the batter, after you’ve spread the batter into the pan, swirl about ¼ C of raspberry jam on the top.
  • Chocolate: you have a few substitution opinions for the white chocolate chips in this raspberry and white chocolate blondies recipe:
    • Chopped white chocolate: rough chop a 4oz white chocolate baking bar
    • Semi-sweet or dark chocolate chips: not into white chocolate? Swap out for the same amount of either semi-sweet or dark chocolate instead!
  • Add a white chocolate drizzle on top: if you can’t get enough white chocolate, melt 1-2 additional ounces of white chocolate and drizzle on top of the cooled white chocolate blondies with raspberries.
    • Note: using a drop or two of a neutral oil (like grapeseed oil or canola oil) can be a huge help when melting white chocolate.

MODIFICATIONS FOR DIETARY RESTRICTIONS: GLUTEN-FREE

This white chocolate raspberry blondies recipe is vegetarian as written. One quick swap can make these into gluten free blondies too!

  • To make this into a gluten free blondies recipe, replace the all-purpose flour with a gluten-free 1-to-1 baking flour or gluten free all-purpose flour.
    • *Please note: I have not tested this myself, but have used 1-to-1 baking flour in other recipes with success. Review the gluten free flour label for substitution ratios.
top down view of a stack of three raspberry white chocolate blondies on a plate with raspberries and white chocolate chips scattered around. The top blondie has a bite out of it. There are additional raspberry blondies in the foreground and background.

FAQS

Why are my blondies cakey? There are two reasons the texture of your blondies may have turned out to be cakey.

  • You used too much flour. Some avid bakers swear by measuring dry ingredients with a scale… I just generally do not do this (I learned with the scoop method). However, it is important to scoop and measure flour properly so that it’s not overly packed into your measuring cup which can lead to using too much.
    • Always make sure to “fluff” your flour in your bag or jar prior to measuring. Then scoop or spoon into your cup measure. Finally, use the flat end of a knife to level off the top of the cup. 
  • You overbaked them. Blondies are often described as ooey gooey. While I don’t personally like them TOO gooey, you do want them to be nice and chewy in the center. Cooking too long can create more of a dry, cakey texture. 

EQUIPMENT NEEDED

Large Mixing Bowl

Measuring Cups

Measuring Spoons

Whisk

Wooden Spoon

9×9 Baking Pan

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Stack of three raspberry white chocolate blondies on a plate with raspberries and white chocolate chips scattered around. There are additional raspberry blondies in the foreground and background.

White Chocolate and Raspberry Blondies

White chocolate and raspberry blondies are and easy one-bowl dessert that are chewy, buttery, and darn delicious! Packed with white chocolate and fresh raspberries, these blonde brownies are the perfect treat for a wide variety of occasions.
5 from 5 votes
Prep Time 8 mins
Cook Time 30 mins
Cooling Time 30 mins
Total Time 1 hr 8 mins
Course Dessert
Cuisine American
Servings 12 Servings
Calories 291 kcal

Ingredients
  

  • 3/4 C salted butter, melted
  • 1 C packed brown sugar (light or dark)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2/3 C white chocolate chips
  • 1/2 C fresh raspberries

Instructions
 

  • Preheat oven to 350°F. Optionally, line a 9×9 baking pan with parchment and set aside (otherwise, you can just set your 9×9 pan aside).
  • In a large mixing bowl, mix together the melted butter and brown sugar until fully incorporated and the sugar has melted.
  • Add in the remaining liquid ingredients (the egg and vanilla extract) and stir to combine.
  • Stir in the dry ingredients (the flour, baking powder, and baking soda) until a smooth batter has formed.
  • Mix in the white chocolate chips until well distributed. Then gently fold in the fresh raspberries.
  • Pour the batter into the 9×9 baking pan and gently spread into an even layer.
  • Bake for 28-32 minutes, or until the top is golden brown and the edges have begun to pull away from the pan. You can also check with a toothpick (the bars are ready when a toothpick inserted into the center of the pan comes out mostly clean).
  • Cool completely before cutting. If you added the parchment paper to your pan, cool the blondies in the pan for at least 10-minutes prior to removing from the pan and then allow the bars to finish cooling on a wire cooling rack.

Notes

*Storing: These blondies can be stored in an air-tight container at room temperature for 3-4 days or in the fridge for up to 1 week. You can also freeze blondies for 2-3 months. Make sure your bars are fully cooled before wrapping them and placing the blondies in the freezer. When ready to enjoy, thaw in the fridge overnight for best results.
 
*Recipe variations: see blog post for alternatives for the raspberries and white chocolate, as well as option for a white chocolate drizzle.
 
*To make this into a gluten free blondies recipe, replace the all-purpose flour with a gluten-free 1-to-1 baking flour or gluten free all-purpose flour (see blog post for additional information).

Nutrition

Calories: 291kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 151mgPotassium: 86mgFiber: 1gSugar: 24gVitamin A: 379IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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Comments

  1. Adelle White says

    5 stars
    I LOVED this! I was only planning to have one square but…you know how it goes. 😉 Since white chocolate is super sweet, the tart raspberries really make the bar really well balanced. I will be making this over and a over again since it’s so nice to have something that’s like a brownie but more exciting!!!

    • ourlovelanguageisfood says

      I’m so glad to hear you’ll be making these again and again!! Thank you so much for your kind review.