These delicious fudgy raspberry white chocolate blondies are loaded up with white chocolate chips! You can make these in one bowl and no electric mixer is required. These simple gooey blondies are so easy to make and need just 9 simple ingredients.
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I always love a tart and sweet combination. Just like my raspberry white chocolate muffins, raspberry white chocolate loaf cake and raspberry white chocolate bundt cake, these raspberry white chocolate blondies are packed with juicy fresh raspberries and sweet white chocolate!
These raspberry blondies are a perfect weekday bake since they only take 15 minutes to prep and you don't even need a stand mixer to make them! Want a raspberry cookie instead of a blondie? Check out my lemon raspberry cookies!
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Why I love this recipe
- Simple Ingredients: nothing fancy here, just 9 simple pantry ingredients.
- Classic Combo: raspberries and white chocolate are an elite combination! The tartness and tanginess from the raspberries is perfect with sweet white chocolate.
- Minimal Equipment: you can make this in just one bowl with a whisk and a rubber spatula.
Recipe Testing
The base of these blondies is just like my biscoff cookie butter blondies, but I didn't brown the butter. Adding a whole extra egg makes these blondies super fudgy and chewy, and using more light brown sugar than granulated sugar gives an almost caramel taste.
Ingredients Needed
- Butter: I'm using unsalted butter. Make sure to melt it and let it cool slightly.
- Raspberries: I used frozen raspberries in this recipe, you can also use fresh raspberries! If you're using frozen, don't defrost them.
- Flour: I'm using all-purpose flour in this blondie recipe.
- Chocolate Chips: I used white chocolate chips, you could also chop up a chocolate bar.
See the recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Want a little lemon action? Add the zest of a lemon to the blondie batter before baking!
- Melt white chocolate in the microwave and drizzle over the blondies just before serving.
- Swap out the raspberries for blueberries, or do a mix of both!
- Swap out white chocolate chips for semisweet chocolate chips - I have tested this recipe with semisweet chocolate and I loved it.
How to make raspberry white chocolate blondies.
You'll need a large mixing bowl, a whisk, a rubber spatula and an 8x8 square pan.
Step 1: In a large bowl, whisk the cooled melted butter with the light brown sugar and granulated sugar. Once smooth, add in your eggs and vanilla extract. Whisk again until smooth.
Step 2: Fold in the dry ingredients - flour and salt. Fold everything together with a rubber spatula until there are no more streaks of the flour mixture.
Step 3: Add in your white chocolate chips and raspberries. Fold them into the batter carefully as you don't want to break the raspberries apart! Keep a small handful of white chocolate chips and raspberries to the side.
Step 4: Grease and line an 8x8 baking tin with parchment paper. Pour in your blondie batter and use your rubber spatula to even out the batter. Sprinkle over the reserved chips and raspberries on top of the blondie batter. Bake in an oven preheated to 350° Fahrenheit/ 175°Celsius for 28-35minutes. Let them cool completely in the pan before taking them out and slicing.
Expert Tips & Tricks
- Use a weighing scale - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour - if you aren't using a scale to measure ingredients then make sure you are measuring your flour correctly! Adding too much flour can make your blondies super dry.
- Let them cool completely - allow the blondies to cool completely before slicing into bars or they might fall apart!
Frequently Asked Questions
I like a fudgy and gooey blondie! If you prefer a more cakey blondie though, you can bake these for a few extra minutes.
Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week! You can also tightly wrap each blondie in plastic wrap and freeze. Let them defrost overnight in the fridge when ready to eat.
I think the blondies would be too thin in the 9x9-inch pan. If you do use that pan, you'll also need to decrease the amount of time in the oven!
Try these bar recipes next!
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Thank you!
Ella
Recipe
Raspberry White Chocolate Blondies
Equipment
- 1 8x8 inch baking pan
Ingredients
- 1 stick (113 grams) unsalted butter melted and cooled slightly
- 1 ¼ cup (250 grams) light brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup (150 grams) all purpose flour
- 1 teaspoon kosher salt
- ¾ cup (85 grams) raspberries
- ¾ cup (135 grams) chocolate chips
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 baking pan, set aside. Make sure the parchment paper is overhanging, that'll make it easier to get the blondies out once cool.
- In a mixing bowl, whisk together the cooled melted butter, granulated sugar and light brown sugar. It's going to be kind of sandy and thick right now, that's normal!1 stick (113 grams) unsalted butter, 1 ¼ cup (250 grams) light brown sugar, ¼ cup (50 grams) granulated sugar
- Add in your eggs and vanilla extract. Whisk once more until smooth.2 large eggs, 1 tablespoon vanilla extract
- Pour in the flour and salt. Use a rubber spatula to fold everything together until there are no more streaks of flour.1 ¼ cup (150 grams) all purpose flour, 1 teaspoon kosher salt
- Add in your raspberries and white chocolate chips (though keep a small handful of both raspberries and chocolate chips to the side), folding gently so the raspberries don't break apart.¾ cup (85 grams) raspberries, ¾ cup (135 grams) chocolate chips
- Pour the blondie batter into your prepared pan. Use the rubber spatula to even out the top. Sprinkle over the reserved white chocolate chips and raspberries. Bake for 28-35 minutes, they should be a golden brown, and set. Allow them to cool completely before slicing into squares.
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