White Chocolate and Raspberry Blondies
This post contains affiliate links. Read the full disclosure here.
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!
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 My 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
- 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 8×8 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.
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 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!
White Chocolate and Raspberry Blondies
Ingredients
- ¾ cup (158 g) butter, melted, (vegan or regular)
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs
- ½ Tablespoon vanilla extract
- ¾ teaspoon salt
- 1¾ cup (220 g) all-purpose flour
- ⅔ cup (124 g) white chocolate chips , (regular or dairy free)
- ¾ cup (112 g) raspberries, (fresh, frozen or freeze dried.) SEE NOTES
Instructions
- Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
- Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the flour and salt into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the blondies!
- Gently fold in the chopped chocolate, then quickly stir in the raspberries.
- Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
- Bake for 25-35 minutes. The top of the blondies should be crinkly and when you insert a toothpick in the middle the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the blondies cool completely before slicing. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These bars are outstanding!! The aroma in the house as they baked was wonderful. I did double the recipe and used frozen raspberries. Baked them in a 9 by 13 inch pan and it took almost 1 hour. I took the raspberries from the freezer right before mixing them in and it worked great…batter was rather thick so fresh might crush up when mixing but the frozen did not.
My husband is addicted to them. So glad I tried them. Thank you for sharing the recipe!
Love it! Thanks Teresa!
Hi Gabby, wow! I have made the blondies a few times already and omg they are to die for! This is my new favorite recipe, so easy to follow and just insanely good, so fudgy and everyone loves them. Thank you sooo much!
So happy you enjoyed these! Thank you!
Hi,
I’ve made these blondies several times and they are a crowd pleaser but when I’m looking at the recipe now I can’t see the measurements for raspberries? Any help would be appreciated!
Just updated to reflect the measurement: should be 112 g!
Made these per a request from my adult son & his girlfriend for their birthday treat. They were dee-lish, and brought rave reviews for their flavor and texture! I do have a question for you: I sometimes have an issue digesting seeds. So, instead of using whole fresh raspberries (what I used) would it be possible to warm fresh raspberries (no sugar) in a saucepan, cool them a bit and put them through a sieve or strainer (and discard the seeds)? And then gently swirl the puree into the blondie batter once it’s in the pan?
Hi Jane! So happy to hear these were a hit! I’ve only tested this recipe using whole raspberries, so I’m not sure if using a puree would have the same texture or flavor. But please let me know how it works out if you end up giving it a try!
Love this recipe. I have tried other blondie recipes but this one is different and way better. I think adding two different types of sugar makes a difference! It’s less cakey than other recipes and more fudgey! They always disappear very quickly every time I’ve made it 🙂
I’m so happy you loved the blondies Nadine! Thank you for the review!
I just baked these and oh my god they are absolutely delicious!! They have a nice gooey texture which is perfect! I just replaced raspberries with strawberries 😀 Thank you so much for the recipe I’ll definitely be making these again!
Hi Shreya! Thank you for your sweet message! I’m so happy you enjoyed these 🫶
Can you make them without the raspberries?
Sure!
I can’t tell if mine are underdone or just right?! They went about 28 minutes in the oven. But the flavor is amazing and super easy to make
I’m so happy you loved them Nicole!
amazing recipe!! cant stress how good they were.. the combo of the tart raspberry and white chocolate chips is everything :)) another successful baking from me
Yay! So glad you loved the cookies so much!
amazing recipe!! cant stress how good they were.. the combo of the tart raspberry and white chocolate chips is everything :)) another successful baking from me
i made these and my family loves them they are just a little raw. my family asked me to check the pan but it is an 8 by 8.
Hi Julia! So glad your family loved them! You can let them bake a minute or so longer if you felt they were too raw – everyone’s oven is different so sometimes adjustments need to be made to get the right consistency.
I made the blondies twice now, everybody loved them! The baking time is about 50 minutes in my oven and a stainless steel baking pan.
I’m so happy they’re a hit! Thanks for the review!
I have a question, is there anything you can replace the eggs for?
Hi Karly, I haven’t tested these with any egg replacements so I can’t say how it would turn out!
Gabby, please try making without eggs and tell us how to make these vegan! Thank you! 😁
Blondies are tough to simply swap out the egg for a vegan substitute, there are a lot of other adjustments that would have to be made. I’ll make a note to work on a vegan version in the future!
These were sooo good. Will definitely make again, so easy too! Yum
So happy you loved them Kira!! 🙂
The perfect combination and super easy to whip up!
I’m so happy you loved them!