Raspberry and white chocolate blondies combine the rich, fudgy taste and texture we all know and crave in a blondie, with creamy white chocolate and a refreshing fruity twist.
Whether you’re impressing guests at a summer picnic or simply treating yourself at home, they are the ultimate indulgence.
Plus, they’re incredibly easy to make! All it takes is one bowl, a bit of mixing, and a spin in the oven.
Why You’ll Love These Raspberry and White Chocolate Blondies
Visual Appeal: The vibrant red raspberries against the creamy white chocolate make these blondies totally Insta-worthy.
Easy Preparation: With simple steps and pantry staple ingredients, this recipe is accessible for bakers of all skill levels. You don’t even need a mixer!
Customizable Creation: Try adding different berries, dark chocolate, nuts, and more.
Ingredients
- Unsalted Butter: Melted butter is the key to a fudgy, gooey texture.
- Granulated and Light Brown Sugar: A high ratio of brown sugar gives these blondies a rich caramel flavor, chewy texture, and a crackly top. The granulated sugar amps up the sweetness a little to counter the tart fruit.
- Large Eggs + Yolks: Room temperature eggs help create a smooth batter that rises evenly. Add an extra yolk for even more richness.
- Vanilla Extract: A splash of pure vanilla enhances the flavors of the white chocolate and raspberries.
- All-Purpose Flour: Regular all-purpose flour provides the perfect sturdy yet tender structure.
- Cornstarch: Ensures a nice tender crumb and helps to soak up the excess liquid from the fruit.
- Baking Powder: Just a touch of baking powder gives these dense blondies a little lift.
- Salt: A pinch balances the sweetness and enhances all the flavors.
- Fresh or Frozen Raspberries: Tart, juicy raspberries add a burst of fruity flavor and a pop of color. Coat them in flour to prevent sinking.
- White Chocolate: Creamy and sweet white chocolate provides a rich flavor and texture. For the best results, use high-quality chips or chopped bars with pure cocoa butter.
How to Make Raspberry and White Chocolate Blondies
Baking these blondies is like a little act of love – from the moment the butter and brown sugar come together, to folding in those fresh raspberries.
There’s something so satisfying about creating such a beautiful and delicious treat from scratch.
But I promise, it’s a breeze!
1. PREP. Set the oven to 350°F (175°C) and line the 8×8-inch baking pan with parchment paper.
2. MIX. Whisk the melted butter and sugars until smooth. Add the eggs, yolks, and vanilla extract and whisk until fully incorporated.
3. COMBINE. Whisk the dry ingredients to evenly distribute everything. Then, mix half into the batter until mostly combined with a few visible flour streaks.
4. FOLD. Toss the raspberries and white chocolate in the remaining flour. Gently mix into the batter until no streaks of flour are visible.
5. BAKE. Pour the batter into the prepared pan and bake for 25-30 minutes until the edges are lightly browned.
6. COOL. Let cool completely in the pan. Then, chill for 2 hours, slice, serve, and enjoy!
Tips For the Best Raspberry and White Chocolate Blondies
The keys to fudgy, flavorful raspberry white chocolate blondies are using melted butter, a high ratio of brown sugar, and being careful not to overbake.
But they’re not the only tips I’ve got for you!
- Use high-quality white chocolate. For the best flavor, use high-quality white chocolate with at least 20% cocoa butter, like Valrhona, Ghirardelli, or Guittard.
- Fresh raspberries. Fresh raspberries work best, but you can use frozen if that’s all you have. Don’t thaw them – just toss them right in.
- Brown the butter. Use melted butter for a rich, chewy texture and buttery flavor in your blondies. And for even more yumminess, brown the butter first.
- Don’t skip the extra yolk. An extra egg yolk makes the blondies richer and chewier.
- Measure accurately. Spoon the flour into the measuring cup and level it off with the knife. If you scoop and pack it down, you’ll have too much.
- Careful mixing. Once you add the flour, be careful not to overmix the batter, which can lead to tough blondies. Mix just until combined.
- Baking time. Bake until the edges are lightly browned, and the center is set but still soft and shiny.
- Chill before cutting. For the cleanest slices, let the blondies cool completely, then refrigerate for a couple of hours before cutting.
- Flavor options. Mix in chopped nuts like macadamia or pistachio, toffee bits, or lemon zest. Drizzle with extra melted white chocolate and top with freeze-dried raspberries for an extra pop of color.
How to Store
If you’re in the mood for something a bit different than your usual fudgy brownies, give these blondies a try.
They’re a delightful twist, perfect for a summer picnic or just a cozy afternoon at home.
And yes, they store well, too!
To Store: Place cooled blondies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week. Warm to room temperature before enjoying.
To Freeze: Wrap individual blondies tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months, then thaw overnight before serving.
What’s your go-to dessert to bake when you need a little pick-me-up? I think these blondies might be my new favorite!
More Incredible Blondie Recipes You Have to Try
Strawberry Lemon Blondies
Lemon Blueberry Blondies
White Chocolate Blondies
Chocolate Chip Blondies
Raspberry and White Chocolate Blondies
16
servings10
minutes30
minutes314
kcalRaspberry and white chocolate blondies combine the rich, fudgy taste and texture we all know and crave in a blondie, with a refreshing fruity twist.
Ingredients
1 cup unsalted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs + 1 egg yolk, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh or frozen raspberries
1 cup white chocolate chips or chopped white chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk the melted butter and sugars until well combined and smooth, about 2-3 minutes. Add the eggs, yolk, and vanilla extract and whisk until fully incorporated.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Add about 3/4 of the dry ingredients to the wet ingredients and mix with a spatula or wooden spoon until mostly combined (there should still be streaks of flour visible).
- Toss the raspberries and white chocolate in the remaining flour, then very gently mix into the batter until no streaks of flour are visible.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes until the top is shiny and crackly, the edges are lightly browned, and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the blondies cool completely in the pan before lifting them out and slicing them into squares. For clean slices, refrigerate for 2 hours before cutting.
- Drizzle with extra melted white chocolate, if desired. Serve and enjoy!
Notes
- Use high-quality white chocolate. For the best flavor, use high-quality white chocolate with at least 20% cocoa butter, like Valrhona, Ghirardelli, or Guittard.
- Fresh raspberries. Fresh raspberries work best, but you can use frozen if that’s all you have. Don’t thaw them – just toss them right in.
