Hey y'all! If you're searching for a treat that's decadently sweet, beautifully gooey, and pops with fruity freshness, these Raspberry and White Chocolate Blondies are about to become your new go-to dessert. They're simple to bake, packed with bursts of tart raspberries and creamy white chocolate, and perfect for everything from cozy gatherings to potlucks or a weekend indulgence. Let's get cooking!
Why You'll Love This
- Buttery soft and gooey with the perfect balance of tart raspberries and sweet white chocolate.
- Quick and easy—perfect for last-minute treats or bake sales.
- Beautiful presentation with pops of red and creamy white in every square.
- Customizable with gluten-free, vegan, or extra-indulgent options.
- Stores well so you can make ahead for busy schedules.
Ingredients
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (175g) white chocolate chips or chunks
- 1 cup (110g) fresh raspberries
Directions
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in eggs, one at a time, then add the vanilla extract.
Step 3: Add Dry Ingredients
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid over-mixing!
Step 4: Fold in Goodies
Gently fold in the white chocolate chips, then the raspberries, being careful not to crush the berries too much to prevent streaking.
Step 5: Bake
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Step 6: Cool & Slice
Let the blondies cool completely in the pan on a wire rack before lifting them out and slicing into squares.
Notes
- Don't overmix the batter; this keeps your blondies soft and dense.
- If using frozen raspberries, do not thaw to prevent excess moisture.
- Chilling the blondies before cutting helps create clean, neat squares.
Variations
- Nutty Blondies: Add ½ cup chopped macadamia nuts for an extra crunch.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free baking blend.
- Lemon Twist: Add 1 zest of lemon to the batter for a fresh citrus kick.
Required Equipment
- Mixing bowls
- Whisk and spatula
- 9x9-inch (23x23 cm) baking pan
- Parchment paper
- Measuring cups and spoons
- Wire rack
Storage Instructions
Store these Raspberry and White Chocolate Blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze individually wrapped squares for up to 2 months. Thaw at room temperature before enjoying.
Suggested Pairings & Serving Recommendations
- Serve slightly warm with a scoop of vanilla ice cream for extra indulgence.
- Drizzle with raspberry sauce or melted white chocolate for an elegant dessert plate.
- Pair with a cup of coffee or sweet dessert wine.
Pro Tips
- Let your butter cool slightly before mixing to prevent scrambling the eggs.
- Use fresh, firm raspberries for best texture and minimal bleeding into the dough.
- Line the pan with parchment and leave an overhang for fuss-free removal and slicing.
FAQ
Can I use frozen raspberries?
Yes, but add them straight from the freezer to the batter without thawing to avoid excess moisture.
Can I double the recipe?
Absolutely! Bake in a 9x13-inch pan and adjust bake time to about 40-45 minutes, checking for doneness.
Why are my blondies dry?
This usually means they were overbaked; check for doneness at 30 minutes and remove from the oven when the center is just set and slightly gooey.
Ingredients
- 150g unsalted butter, melted
- 200g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 190g plain flour
- ½ teaspoon baking powder
- 100g white chocolate chips
- 120g fresh raspberries
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking tin with parchment paper.
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2In a large bowl, whisk together the melted butter and light brown sugar until combined and smooth.
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3Beat in the eggs and vanilla extract until fully incorporated.
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4Sift in the flour, baking powder, and salt; stir until just combined. Fold in most of the white chocolate chips and half the raspberries.
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5Pour the batter into the prepared tin. Scatter the remaining raspberries and white chocolate chips over the top.
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6Bake for 30 minutes, or until golden and just set. Allow to cool completely before slicing into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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