Raspberry White Chocolate Blondies

Published Date: June 16, 2022

Raspberry White Chocolate Blondies are one of my favorite things! The chunks of white chocolate paired with the fresh tart raspberries create a simple recipe in literally just a couple of minutes. This easy recipe has the perfect crispy top that is excellent for topping with ice cream or just enjoying every bite as is. One thing is for sure. These white chocolate raspberry blondies make just the right amount that you don’t have to feel guilty about sharing if you don’t want to!

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Raspberry White Chocolate Blondies

You know I love great recipes. I just can’t stop making them, searching for them, devouring them, and creating them. This is why I’m pretty much obsessed with these white chocolate brownies. Because they literally turn out perfect every single time. If you’re looking for fudgy brownies with white chocolate chunks, get ready to gobble up the whole pan.

The next time that you’re craving a simple dessert, these chewy blondies need to be at the top of your list. Everyone who takes a bite will be obsessed with your fudgy blondies recipe, so be ready to share the details!

Try some of my other easy dessert favorites

If you’re looking for tasty dessert recipes to bake up and eat, check out some of my other favorites: 3 Ingredient Chocolate Chip Mug Cake, Raspberry and White Chocolate Cookies, Easy Cruffins Recipe

WHY YOU’LL LOVE THIS RECIPE

  • You’ll love the flavor that the fresh raspberries bring!
  • This white chocolate blondies recipe can easily be stored for later.
  • These cookie bars are great for lunch box treats or weekend snacks at home.

Ingredients for These White Chocolate Blondie Bars

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  • Salted butter
  • Brown sugar
  • Vanilla extract
  • Egg
  • Flour
  • Salt
  • Baking powder
  • White chocolate chips
  • Raspberries

*see recipe card for detailed measurements

KITCHEN SUPPLIES YOU’LL NEED

  • Whisk
  • Parchment Paper

How to make This White Chocolate Raspberry Blondies Recipe

Step One: Preheat the oven to 350 degrees. Line an 8X8 pan with parchment paper so that you can easily lift the entire batch of blondies easily out of the pan.

Step Two: Melt the butter in a microwave-safe bowl and then whisk in the brown sugar. It should be smooth. Once that is done, whisk in the vanilla and then let the mixture cool. After it’s cooled, add in the egg and whisk.

Step Three: Grab a new bowl and whisk the flour, baking powder, and salt together.

Step Four: Add the dry mixture into the butter and sugar mixture. Mix. Fold in the white chocolate and 1 cup of the raspberries. Once mixed, pour the batter into the baking pan and smooth it out.

Step Five: Take the remaining raspberries and chocolate chips and press them down onto the top of the blondie batter.

Step Six: Add to the oven and bake for 25-30 minutes.

Step Seven: Let the blondies cool completely before taking them out of the pan. If you want to cut them easily, put them in the fridge to chill for a bit first.

STORAGE NOTES

If you have leftover blondies, you’re lucky! Just store them in an airtight container and keep them stored in the fridge. They should stay fresh for up to 5 days. You can also pop them in the freezer for up to 4 months as well. When you’re ready to eat, just move them to the fridge to thaw.

SUBSTITUTIONS AND VARIATIONS

Fresh out of raspberries? No problem! Frozen raspberries will work as well. You just need to let them thaw and drain well before adding them to your brownie recipes. You can also add in other fruits like strawberries or blueberries, too! Raspberry jam would also be a great option!

Don’t have enough brown sugar? You can use white sugar if you’re in a pinch! Just know that I love using brown sugar for the best results because it gives these brownies a nice chew!

Feeling like you want to make a larger batch of blondies? Add the batter to a 9X9 pan! Pay attention to the baking time as you may need to reduce it by a few minutes. If you make these blondies in a 9X13 pan, the bars will be super thin and bake really quickly. I recommend checking them at 10 minutes.

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Why are these called blondies instead of brownies?

it’s because of the color of these sweet treats. Since they don’t have any cocoa powder in them making them darker in coloring, the golden brown color has earned them that “blondie” name.

What can I use besides white chocolate?

This is why this blondie recipe is the best! If you don’t want to use white chocolate, you can use any flavor of chocolate chips that you want! You can also add in shredded coconut, caramel bits, or anything else that you crave.

How do I know that the blondies are done baking all the way?

The biggest indicator that it’s time to remove the blondies from the oven is that the edges are pulling away from the side of the pan. The top of the blondies should also be a golden brown, too.

You really want to make sure that you don’t overbake the blondies because this really changes the texture.

Can I use other fresh berries for this recipe?

Absolutely. You can add in any type of fresh berries that you’d like. Blueberry, blackberries, chopped cherries – you name it! This blondie recipe is perfect for adding variety!

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If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

White chocolate raspberry blondies cut into squares on a countertop.
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Raspberry White Chocolate Blondies

This White Chocolate and Raspberry Blondie recipe makes the perfect chewy blondies!
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Course: Dessert
Cuisine: American
Keyword: Raspberry White Chocolate Blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 9 servings
Calories: 283kcal

Ingredients

  • 1 cup butter salted
  • 1 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1 egg
  • 2 cups flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ cup white chocolate chips
  • cups raspberries divided into 1 cup and ½ cup

Instructions

  • Preheat the oven to 350 degrees. Line an 8X8 pan with parchment paper so that you can easily lift the entire batch of blondies easily out of the pan.
  • Melt the butter in a microwave-safe bowl and then wisk in the brown sugar. It should be smooth. Once that is done, whisk in the vanilla and then let the mixture cool. After it's cooled, add in the egg and whisk.
  • Grab a new bowl and whisk the flour, baking powder, and salt together.
  • Add the dry mixture into the butter and sugar mixture. Mix. Fold in the white chocolate and 1 cup of the raspberries. Once mixed, pour the batter into the baking pan and smooth it out.
  • Take the remaining raspberries and chocolate chips nad press them down onto the top of the blondie batter.
  • Add to the oven and bake for 25-30 minutes.
  • Let the blondies cool completely before taking them out of the pan. If you want to cut them easily, put them in the fridge to chill for a bit first.

Notes

Storage: If you have leftover blondies, you’re lucky! Just store them in an airtight container and keep them stored in the fridge. They should stay fresh for up to 5 days. You can also pop them in the freezer for up to 4 months as well. When you’re ready to eat, just move them to the fridge to thaw.

Nutrition

Calories: 283kcal | Carbohydrates: 55g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 164mg | Fiber: 2g | Sugar: 32g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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