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White Chocolate and Raspberry Blondies

A classic, but kicked up a notch. These white chocolate and raspberry blondies have that fruity flare that sets them apart from their traditional counterpart. Chewy, sweet, and tart, these blondies are definitely a crowd pleaser! 

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White chocolate and raspberry blondies in plates from an overhead view. The middle plate has a fork on it.

What are white chocolate and raspberry blondies? 

White chocolate and raspberry blondies are a decadent dessert with bright bursts of raspberry and sweet pieces of white chocolate. Think your classic, chewy, butterscotch-y blondie but with a little bit extra. If you’re a fan of fruity desserts, you’ll definitely love this one. The raspberries give such an amazing tartness that compliments the sweet blondie so well. If you’ve never heard of blondies before, they’re basically just like a brownie but with a vanilla based flavour profile instead of chocolate. 

Ingredients:

  • butter
  • brown sugar
  • eggs
  • vanilla extract
  • all purpose flour
  • baking powder, salt 
  • white chocolate
  • frozen raspberries 

How to make white chocolate and raspberry blondies 

The first thing you’ll want to do before starting the process of making your white chocolate and raspberry blondies is to take your eggs out of the fridge. You want the eggs to be room temperature when you start baking so take them out around 1-2 hours before you’re ready to bake. This makes them a lot easier to incorporate with the other ingredients. When you’re ready to begin, preheat your oven to 350℉ and grease and line your baking pan. Next, melt your butter and set it aside to let it cool. 

When the butter has cooled down, add it to a large mixing bowl with your sugars. Whisk until everything has combined well and you have a smooth consistency. Next, add in your eggs and vanilla. Whisk again until well combined. Add in your dry ingredients: flour, baking powder, and salt. Mix gently with a silicone spatula until just combined. It’s okay if there are some dry patches here because you’ll have to mix one more time. Add in the raspberries and white chocolate, mix until well distributed and any of the leftover dry ingredients have been incorporated. 

Pour the batter into your prepared pan and spread it out until everything is even and levelled. When the oven is ready, bake for around 35 minutes. The moisture from the raspberries adds a little bit of extra bake time compared to a plain blondie which is totally fine. Just make sure to keep an eye on it and try not to over-bake. You’ll see the edges become golden brown and the centre will be slightly soft but still firm to the touch. If the middle looks loose, it’s not done yet. When the blondies are done, take them out of the oven and let them set up in the pan as they cool. After 15-20 minutes, you can cut your blondies into squares and enjoy!     

Tips for making white chocolate and raspberry blondies 

Let the butter cool

When using melted butter and eggs so closely together in a recipe, you want to make sure that your butter has had time to cool. Since these raspberry and white chocolate blondies are such a quick dessert that can be made in one bowl, the butter and eggs pretty much come right after each other. If your butter is too hot when your eggs hit the bowl, you risk cooking them and getting scrambled eggs in your blondies…gross. It’s unlikely to happen since the mixing of the butter and sugars will help to cool the butter down, but it’s definitely something to keep in mind when using melted butter. Always let the butter cool to be safe. 

Use real vanilla

Vanilla is the standalone flavour in traditional blondies, so if you want them to be the best they can be, you’ll want to use some higher quality ingredients. If you can splurge on some real vanilla extract or another kind of real vanilla flavouring, you absolutely should! Using the fake stuff will totally still work, but you can really taste the difference with a good, legit vanilla. It adds a little more umph that the artificial just can’t replicate. 

Switch from using a whisk to a silicone spatula 

Using a whisk for the first two mixing steps of this recipe does a great job at getting the ingredients really well incorporated. The butter and sugar can be a little hard to mix together and it becomes thick as it combines, same with the eggs. So using a whisk helps to loosen those ingredients up as well as adding a little bit of air into the mixture. You could use a wooden spoon or spatula for this but I personally think the whisk is the best bet. 

If you are using a whisk, you’ll definitely want to switch to using a silicone spatula when the dry ingredients come into play. The dry ingredients, mainly the flour, require a more gentle mixing technique than what a whisk is best for. It’s much easier to mix just enough when using a silicone spatula, instead of over-mixing. And you can get to the bottom and sides of the bowl much better. This way, you’ll have evenly and well mixed raspberry and white chocolate blondies. 

Leave ample time for cooling 

I know how hard it is to have to wait for your dessert to cool before eating it. You already had to wait for it to bake, so what gives? Letting your blondies cool is a crucial part of the baking process. If you try to cut them and take them out right away, first of all, you’ll definitely burn yourself so don’t do that. But they’ll pretty much just fall apart because they haven’t had time to truly set. During that cooling time their structure is being set and they become the beautiful little blondies they were meant to be. I say 15-20 minutes to let them cool because they’re pretty thick and need at least that. If you have the patience, a little longer might be better. They’re worth the wait I promise.  

An overhead photo of white plates with blondies in them.

How to store 

You can store these bad boys at room temperature for up to a week in an airtight storage bag or container. If you’d like to keep them for longer you can wrap them up in some wax paper and put them in a freezer safe bag or container.

You can wrap them up individually or take out a long sheet of wax paper, lay a few out and then fold the wax paper over on the long side and start wrapping. Then you can add more and wrap again. The blondies would be stacking on top of each other in between folds of the wax paper instead of individually. This way, you can just have a little stack of them and put that in your container or bag. Wrapping them helps to preserve them to avoid any freezer burn. You can keep them like this in the freezer for up to 3 months. 

White Chocolate and Raspberry Blondies

A classic, but kicked up a notch. These white chocolate and raspberry blondies have that fruity flare that sets them apart from their traditional counterpart. Chewy, sweet, and tart, these blondies are definitely a crowd pleaser! 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: blondies, from scratch, raspberry, white chocolate, white chocolate and raspberry blondies
Servings: 9 large blondies
Author: Gianna

Ingredients

  • 1 cup unsalted butter melted
  • ¾ cup light brown sugar
  • ¾ cup dark brown sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 bar of white chocolate chopped
  • 2 cups frozen raspberries

Instructions

  • Preheat oven to 350℉. Grease and line an 8”x8” pan.
  • Melt butter and set aside to cool.
  • Add butter and sugars to a large mixing bowl. Whisk until smooth and combined.
  • Add eggs and vanilla, mix until combined.
  • Add flour, baking powder, and salt. Gently mix until just combined.
  • Add chopped white chocolate and raspberries. Mix again.
  • Pour batter into pan and smooth out until evenly distributed. Bake in the oven for around 35 minutes. When done, let cool completely.
  • Cut into squares, enjoy!

Notes

This recipe makes one 8″x8″ pan of blondies. You can cut them into 9 large squares or 16 smaller squares depending on how many you would like. 

Here are some more bar recipes:

Cinnamon Toast Crunch Bars with Cinnamon Roll Drizzle

Chocolate Orange Brownies

Cake Pop Bars

Chocolate Raspberry Brownies

Cornmeal Blondies

Cocoa Pebbles Treats

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