White Chocolate and Raspberry Blondies

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These white chocolate raspberry blondies are extra chewy with a crinkle top! They are made in 1 bowl and you'll need just 9 simple ingredients. Plus, no mixer required!

White Chocolate Raspberry Blondie squares stacked exposing inside of blondie with chunks of raspberries and white chocolate

These raspberry white chocolate blondies are a twist on my blonde brownies recipe. They’re so easy to make and since they’re made in just 1 bowl it means minimal clean up!

White chocolate and raspberries is the ultimate combo for me, I just love the contrast of the sweet white chocolate and the tangy raspberries!

I’ve already put those two flavors together in my white chocolate raspberry cookies and I knew I had to do it again with these blondies!

Why You'll Love These White Chocolate Raspberry Blondies

You only need 9 simple ingredients to make these chewy blondies and it takes just 40 minutes to make!
You can make these raspberry white chocolate blondies completely dairy free.
You don’t need a mixer to make these blondies, just a whisk and a bowl!
These white chocolate raspberry blondies are extra gooey and chewy, just like brownies.

Ingredients Needed

Ingredients for White Chocolate Raspberry Blondies in bowls with labels

Butter: feel free to use regular butter or vegan butter if you want these blondies to be dairy free.
White Chocolate: you can chop a white chocolate bar or use white chocolate chips. If you need these blondies to be dairy free then be sure to use vegan white chocolate!
Raspberries: fresh, frozen or freeze dried raspberries work here. If you’re using frozen raspberries you don’t need to thaw them beforehand.
Flour: I’ve tested this recipe with all purpose flour. If you need these blondies to be gluten free then you can use gluten free 1-1 all purpose baking flour.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step 1: Preheat your oven to 350°Fahrenheit and line an 8x8 baking pan with parchment paper. Make sure the parchment paper hangs over the sides of the pan so you can easily lift the blondies up once they’ve cooled. Set aside.

Step 2: Melt the butter in a microwave safe mixing bowl. Add the light brown sugar and white sugar to the melted butter and whisk until it becomes very thick and it pulls away from the sides of the bowl.

Step 3: Add the eggs and the vanilla extract, whisk to combine.

Step 4: Add the flour and salt to the mixture and gently mix until there are no more streaks of flour. Stir in the chopped white chocolate and raspberries.

Step 5: Pour the blondie batter into the prepared baking pan. Bake for 25-35 minutes, or until a toothpick inserted comes out almost clean. Let the blondies cool completely in the pan before removing and slicing.

Baking process for White Chocolate Raspberry Blondies pictured in 4 steps

FAQs and Expert Tips

Are blondies supposed to be gooey?

Yes! Just like brownies, blondies are meant to be chewy and gooey in the middle. Make sure you don’t over mix the blondie batter as that might lead to a dry blondie. You also don’t want to over bake them, that way they stay gooey.

Why are my blondies dry?

You may have added too much flour! Make sure you use a kitchen scale to weigh your dry ingredients or use the scoop and level method.

Can I use frozen raspberries?

Yes you can! If you’re using frozen raspberries, add them straight to the blondie batter and don’t thaw them first.

White Chocolate Raspberry Blondies cut into squares with the middle square turned on its side

Expert Tips

Measuring Flour - it’s so important to measure your flour correctly! If you add too much flour to the blondies they’ll come out cakey or dry instead of gooey.
Don’t over bake - we want these blondies to stay gooey, so make sure not to over bake them in the oven! A toothpick should come out clean or with just a few crumbs.
Let cool completely - let the blondies cool completely in the pan before removing them and slicing. If you slice them while they’re still warm, they might fall apart.
Lining the baking pan - make sure that the parchment paper hangs over the sides of the pan, otherwise it’ll be difficult to get the blondies out.

Storage and Freezing Instructions

Store these white chocolate raspberry blondies in an airtight container for up to 4 days.

You can also freeze them by wrapping them tightly in plastic wrap, then in foil, then in a freezer bag for up to 2 months. Let them thaw on the counter before enjoying.

More Blondie Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.