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!
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!
If you love these blondie bars, you need to try my chewy oatmeal cookie bars too!
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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.
Why You’ll Love This Recipe
Easy recipe that uses standard equipment! Standard baking tool help create this easy and delicious raspberry white chocolate blondie recipe! Measure, mix, bake, and enjoy!.
Chewy, buttery bars with pops of fresh raspberry. The flavor on these bars in incredible. Rich vanilla with pops of white chocolate and fresh raspberry… YUM.
Ready in under an hour, including cool time! It will take you approximately 40 minutes mix up and bake this white chocolate and raspberry blondies recipe. Then you just need to let them cool before digging in (or at least, do your best to give them some cool time…!).
Ingredients Needed
- Baking Powder and Baking Soda – some blondie recipes only use baking powder for a super dense blondie. Adding just a little baking soda helps this white chocolate and raspberry blondie recipe rise a little bit more to create the ultimate blondie texture that is the perfect balance between extremely ooey-gooey and cakey.
- White Chocolate Chips – use a high quality white chocolate chip for the best results. I personally like Ghirardelli or Guittard white chocolate chips best.
- Fresh Raspberries – raspberries are what make these blondies extra special. If you have delicious in-season berries, this is a great use for them!
INGREDIENT TIP: Using room temperature eggs is often suggested for baking because the eggs will incorporate into the butter easier. This results in a smooth, uniform batter. If you’re setting your eggs out on the counter to bring them up to room temperature, the standard rule of thumb is to set them out for at least 30 minutes prior to using them.
See recipe card below for a full list of ingredients and measurements.
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, dark chocolate, or milk chocolate chips: not into white chocolate? Swap them out for the same amount of either semi-sweet, dark, or milk 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.
Step-By-Step Instructions
Step 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).
Step 2: In a large mixing bowl, mix together the melted butter and brown sugar until fully incorporated and the sugar has melted.
Step 3: Add in the remaining liquid ingredients (the egg and vanilla extract) and stir to combine.
Step 4: Gradually stir in the dry ingredients (the flour, baking powder, and baking soda) until a smooth batter has JUST formed (a few small flour streaks are ok! Do not overmix).
Step 5: Mix in the white chocolate chips until well distributed. Then gently fold in the raspberries.
Step 6: Transfer the batter into the prepared 9×9 baking pan and gently spread into an even layer.
Step 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).
Step 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.
MIXING TIP: When stirring your dry ingredients into your wet ingredients, minimize the amount of air that gets incorporated into the batter by mixing until JUST combined. A few flour streaks are ok! This will help create a nice an fudgy and chewy texture when baked.
Possible Dietary Restrictions?
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.
Storage
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.
Helpful Equipment
This recipe requires standard baking tools to make, which is great! A metal 9×9 baking pan is the only potential ‘special’ piece of bakeware you may need if you don’t have this as a part of your kitchen equipment yet. I love and use the Nordic Ware pan linked all of the time (you can see it in the pictures too).
BAKEWARE FUN FACT: Did you know that metal pans are better heat conductors than glass pans? This means the food inside them cooks more evenly. Using a metal pan can make a huge difference for baked good, especially for things like brownies, blondies, cakes, muffins, and breads!
Recipe FAQs
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
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.
Blondies are more similar to brownies than cookies, which a texture that is chewy, rich, and fudgy.
Blondies are done when the edges look golden and 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, a few damp crumbs attached are ok).
Like brownies, blondies should be chewy and a little gooey in the middle, but not raw.
Blondies are done when the edges look golden and 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, a few damp crumbs attached are ok).
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📖 White Chocolate and Raspberry Blondies
Ingredients
- ¾ C salted butter, melted
- 1 C packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 C all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ C white chocolate chips
- ½ 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.
Mike says
Five stars! All the stars! More please!
ourlovelanguageisfood says
I’m so glad to hear you loved these too Mike!!
David says
Made these recently, and they’re too good for words.
ourlovelanguageisfood says
I’m so glad to hear you loved them!
Maren says
So easy to make and so delicious! These are not overly sweet, which I love.
ourlovelanguageisfood says
I’m so glad to hear you enjoyed them! Thank you for making my recipe.
Adelle White says
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.