White Chocolate Raspberry Blondies Recipe

Introduction

White Chocolate Raspberry Blondies are a delightful twist on classic blondies, with sweet white chocolate and tart raspberries baked into a buttery, chewy base. They’re perfect for when you want a dessert that’s both fruity and indulgent.

Ingredients

• 2 sticks (1 cup) unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups white chocolate chips or chunks
• 1 cup fresh or frozen raspberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
2. Step 2: In a large bowl, combine the melted butter and brown sugar. Whisk until smooth and glossy, then add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
3. Step 3: In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
4. Step 4: Fold in the white chocolate chips evenly, then carefully fold in the raspberries, being gentle to avoid breaking them. If using frozen raspberries, add them straight from the freezer.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 35–40 minutes, until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
6. Step 6: Let the blondies cool in the pan for 15–20 minutes. Use the parchment overhang to lift them out onto a cooling rack. Once fully cooled, slice into squares or rectangles, wiping the knife clean between cuts for neat slices.

Tips & Variations

• Use parchment paper instead of just greasing the pan to prevent sticking and keep edges clean and square.
• If you prefer a tangier flavor, substitute half the raspberries with fresh blueberries or blackberries.
• For a richer taste, toast the white chocolate chunks lightly before folding them into the batter.
• To keep raspberries from making the batter too wet, use frozen berries added directly from the freezer without thawing.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy them chilled—both work well!

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries. Add them straight from the freezer to help prevent the batter from becoming watery, and fold them in gently.

How can I tell when the blondies are done baking?

The edges should be golden and set, while a toothpick inserted in the center should come out with a few moist crumbs attached—not completely clean. The blondies will firm up as they cool.

White Chocolate Raspberry Blondies Recipe

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★★★★★

4.6 from 129 reviews

• Author: Marina
• Total Time: 50-55 minutes
• Yield: 16 blondies (4×4 squares) 1x

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Description

Delight in the rich, buttery goodness of White Chocolate Raspberry Blondies, featuring a tender blondie base studded with creamy white chocolate chunks and vibrant raspberries. Perfectly balanced with sweet and tart flavors, these blondies offer a moist, chewy texture and an irresistible fruity twist that makes them an ideal dessert or snack.

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Ingredients

Scale 1x2x3x

For the Blondie Base:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Mix-Ins:

• 1 ½ cups white chocolate chips or chunks
• 1 cup fresh or frozen raspberries

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Instructions

1. Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray to ensure your blondies come out cleanly. Using parchment prevents sticking and helps maintain perfect square edges.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter and light brown sugar. Whisk until smooth and glossy, ensuring no sugar clumps remain. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Whisking continuously after adding eggs prevents curdling and results in a silky batter.
3. Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture with a rubber spatula, mixing just until incorporated to avoid tough blondies.
4. Add the Chocolate and Raspberries: Fold in the white chocolate chips or chunks evenly throughout the batter. Carefully fold in the raspberries, trying not to break them too much. If using frozen raspberries, add them directly from the freezer to keep the batter from becoming watery.
5. Bake the Blondies: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking as the center should remain slightly soft and will firm up upon cooling.
6. Cool and Slice: Allow the blondies to cool in the pan for 15–20 minutes. Use the parchment overhang to lift them out and place on a cooling rack. Once fully cooled, slice into squares or rectangles. Clean your knife between cuts for neat slices and to prevent dragging crumbs through the bars.

Notes

• Use parchment paper with overhang for easy removal and perfectly squared blondies.
• Fold ingredients gently to maintain tender texture.
• Adding frozen raspberries directly helps avoid a watery batter.
• Don’t overbake to keep the blondies moist and chewy.
• Cleaning the knife between slices ensures clean, even pieces.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: Blondies, White Chocolate Blondies, Raspberry Blondies, Dessert Bars, White Chocolate Raspberry Dessert