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 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.
- 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.
FAQs and Expert Tips
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.
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.
Yes you can! If you’re using frozen raspberries, add them straight to the blondie batter and don’t thaw them first.
- 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
White Chocolate and Raspberry Blondies
- ¾ cup butter, melted (vegan or regular)
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- ½ Tablespoon vanilla extract
- ¾ teaspoon salt
- 1¾ cup all-purpose flour
- ⅔ cup white chocolate chips (regular or dairy free)
- ¾ cup raspberries (fresh, frozen or freeze dried.) SEE NOTES
- 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!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.