White Chocolate And Raspberry BlondiesThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
These white chocolate and raspberry blondies are chewy, gooey, buttery and perfectly decadent. The combined flavor of white chocolate with raspberry with the fudgy texture of a brownie makes the perfect treat that only takes 7 simple ingredients to make! Indulgent & delicious, this is the ultimate blondie recipe!
I love the flavor combination of white chocolate and raspberries in just about any dessert. Sweet white chocolate, paired with the buttery richness of the blondie base and the tart flavor of the fresh raspberries makes this white chocolate and raspberry blondies recipe a hit wherever it is served!
Whether you need a great dessert for a special occasion or are looking to satisfy a sweet craving, this raspberry white chocolate blondies recipe is a go-to.
But what exactly are blondies? They’re basically a fudgy cookie bar, and a cousin of the popular chocolate brownie. Think of them like vanilla brownies basically, everything you love about brownies, just without the cocoa base!
The best part about these delicious white chocolate raspberry blondies? They can be customized in so many different ways! They can be made vegan or gluten free and you can switch up the mix-ins however you like. Make a big batch and serve them up with ice cream like this caramel nice cream or chocolate banana ice cream, or even this coconut milkshake!
👩🏽🍳 Why This Recipe Works
- Easy and quick, ready in just 30 minutes!
- Packed with fresh tart raspberries and creamy chunks of white chocolate
- Can be made vegan or gluten free
- Best texture
- Total crowd pleaser
- Makes gooey, chewy blondies
- Simple to customize
- Best blondies recipe ever!
Latest Recipe Video!
This raspberry and white chocolate blondies recipe is so simple to throw together and uses ingredients that can be found at your local grocery store. See the full list of ingredients and detailed instructions in the recipe card at the bottom of this post.
- Brown Sugar: The molasses content of brown sugar makes these blondies more moist and soft. You can use light brown sugar or dark brown sugar. Dark brown will give these fudgy blondies a bit of a darker color and more robust flavor.
- Melted Butter: Melted unsalted butter helps these blondies have a super fudgy texture.
- Egg: Adding egg to blondies helps the dry ingredients combine with the wet ingredients and adds to the creamy texture of your blondie batter. Make sure to use a room temperature egg, which allows the ingredients to mix more easily.
- Vanilla Extract: Vanilla extract is a flavor enhancer. Yes, it adds a hint of vanilla, but the main purpose of it is to enhance the flavor of the other ingredients.
- All-Purpose Flour: Flour is what gives your blondies form. It’s the bulk of these dessert bars and the ingredient that builds the structure.
- White Chocolate Chips: Pieces of white chocolate add a mild chocolate flavor. They are sweet and buttery with hints of vanilla and fresh milk.
- Fresh Raspberries: Juicy raspberries make these white choc and raspberry blondies burst with flavor. Blondies can be quite sweet, so the tart fruit flavor provides a nice balance for these gooey, rich blondies.
Preheat Oven, Cream Sugar & Butter: Preheat the oven to 350 degrees F / 180 C. Line a square 8×8 inch pan with parchment paper, set aside. Mix the brown sugar and melted butter together in a medium bowl.
Add Egg And Vanilla: Mix in the egg and vanilla extract, whisk until well combined.
Add Flour: Mix in the flour, do not over-mix the batter.
Add White Chocolate Chips And Raspberries: Gently fold white chocolate chunks and raspberries through the rest of the ingredients.
Add Batter To Baking Pan: Spread the batter into the prepared pan.
Bake & Serve: Bake in the oven for 20-25 minutes or until an inserted skewer comes out with a few crumbs. Allow the blondies to cool completely before cutting into 16 squares.
💭 Expert Tips
- Let your blondies cool for at least 30 minutes before cutting into them for a nice clean slice.
- You can use a glass pan to bake these blondies, but cook time might be a few extra minutes.
- Room temperature ingredients are important! Allow the melted butter to come to room temperature before adding the egg otherwise it will start to cook the egg if the butter is too hot. Also, allow the egg to come to room temperature to help it emulsify and mix well with all of the ingredients, ensuring the perfect blondie!
- For best results, do not over mix the batter as this will result in a tough blondie.
- Fresh or frozen berries can be used. If using frozen do not defrost the berries before using.
- You may need to adjust the baking time depending on the type of dish you use: Baking times are based on using a metal cake tin, if using a glass, silicone or ceramic dish you may need to adjust the cooking time by extending it by 5 minutes.
- Do not over cook otherwise the blondies will be dry and crumbly. It’s best to cook them until there’s still some crumbs on an inserted skewer. Since all ovens are calibrated slightly differently, it’s a good idea to test if the blondies are ready around the 18 minute mark and then adjust the cooking time as needed.
- Don’t skip the parchment paper! Lining the cake tin with baking paper helps to stop the blondie from sticking to the tin.
- Vegan Raspberry Blondies: Make these blondies vegan by substituting vegan butter, make sure you buy vegan white chocolate chips and use flax egg instead of a regular egg.
- Make It Gluten-Free: Making these white chocolate and raspberry blondies gluten-free is an easy swap of gluten-free flour instead of all-purpose flour.
- Low Sugar Or Sugar Free Blondies: Reduce the brown sugar by 1/2 and replace 1/2 the sugar with 1/4 cup monk fruit sweetener (or any sugar substitute). For a totally sugar free version, replace all of the sugar with a 1:1 sweetener like monk fruit or stevia for baking. You can also use keto or sugar free white chocolate chips!
- Drizzles: Feel free to add your favorite sweet drizzles on top of this perfect dessert when you serve them! I love raspberry jam, peanut butter, caramel, or melted white chocolate!
- Add Other Fresh Fruit: You can get creative with the berries in this recipe if you don’t want raspberry blondies. Substitute other fresh berries like blackberries, blueberries, or strawberries.
- Plain White Chocolate Blondies: If you like a dessert bar without any fruit in it, skip the raspberries and just have blondies with white chocolate. In a white chocolate blondie that rich, buttery white chocolate flavor will be the main thing you taste, instead of the tart bright flavor of raspberry.
- Raspberry White Chocolate Brownies: If you prefer brownies over blondies in general, make white chocolate and raspberry brownies instead. Take it a step further for even more chocolatey flavor and use milk chocolate or dark chocolate chips instead of white chocolate chips.
Blondies are essentially vanilla brownies. The main difference between brownies and blondies is that brownies are flavored with cocoa, chocolate, and white sugar and blondies are flavored with vanilla and brown sugar. Both are fudgy, cakey, sweet and delicious!
Blondies should be gooey & chewy in the middle, but not undercooked. Ideally, they come out firm around the edges and softer in the middle.
If you want your blondies to be gooey or chewy in the middle, make sure you don’t over cook them. Do a simple toothpick test a couple of times toward the end of baking to see if any uncooked batter comes out from the center. Take them out as soon as the center is done.
Blondies are typically done when the edges are light brown and the blondies start to pull away from the sides of the pan. A toothpick inserted into the center should come out mostly clean, with a few crumbs – which is how you know the center is done.
This raspberry blondie recipe is delicious served cold, at room temperature, or warm. Serve with a side of vanilla ice cream, or nice cream if you made your blondies vegan.
Let these cookie bars cool completely. Transfer them to an airtight container and store them in the fridge for up to a week. These white chocolate blondie brownies can also be frozen for up to 2 months in a freezer safe, airtight container. To reheat, warm gently in the oven at 350 degrees for 5-10 minutes until heated through.
🍫 More Delicious Brownie Recipes!
Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
White Chocolate And Raspberry Blondies
- Preheat the oven to 350 degrees F / 180 C. Line an 8×8 inch square baking dish with parchment paper, set aside.
- Mix the brown sugar and melted butter together in a mixing bowl.
- Add the egg and vanilla extract, whisk until well combined.
- Mix in the flour, do not over mix the batter.
- Gently fold white chocolate chips and raspberries through the batter.
- Spread the batter into the prepared cake tin.
- Bake in the oven for 20-25 minutes or until an inserted skewer comes out with a few crumbs.
- Allow the blondies to cool completely before cutting into 16 squares.
- Store blondies in an airtight container in the fridge for up to 3 days.
- Blondies can be frozen for up to 2 months.
- Allow the melted butter to come to room temperature before adding the egg otherwise it will start to cook the egg if the butter is too hot.
- Fresh or frozen berries can be used. If using frozen do not defrost the berries before using.
- Baking times are based on using a metal cake tin, if using a glass, silicone or ceramic dish you may need to adjust the cooking time by extending it by 5 minutes.
- Blondies will be lovely and fudgy on the inside.
- Allow the egg to come to room temperature to help it emulsify and mix well with all of the ingredients, ensuring the perfect blondie!
- Do not over cook otherwise the blondies will be dry and crumbly. It’s best to cook them until there’s still some crumbs on an inserted skewer.
- Due to all ovens cooking differently it’s a good idea to test if the blondies are ready around the 18 minute mark and then adjust the cooking time to suit.
- Do not over mix the batter as this will result in a tough blondie.
- Lining the cake tin with baking paper helps to stop the blondie from sticking to the tin.
- Substitute gluten-free flour to make these blondies gluten-free.