These Raspberry and White Chocolate Blondies are filled with juicy raspberries and sweet white chocolate. This easy recipe is made in just one bowl and without a mixer!
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White chocolate and raspberry blondies are gooey, moist and delicious! They are super easy to make (no mixer needed)!
I had some frozen raspberries I wanted to use up and decided to make blondies with raspberries. I added white chocolate because it’s so good with tangy raspberries!
For more blondie recipes, make my Strawberry Blondies, Blueberry Blondies and Banana Blondies.
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Why This Recipe Works
- This easy recipe has just 10 ingredients and comes together in just 1 bowl.
- You don’t need a mixer or any fancy tools to make these white chocolate raspberry blondies.
- You can make them with fresh or frozen raspberries just like my raspberry white chocolate scones.
- Everyone will love how gooey and chewy these are!
Ingredients
Below are useful notes on some of the ingredients needed to make this raspberry and white chocolate blondie recipe.
- Unsalted butter- Use melted unsalted butter. Make sure to add the butter while it’s still warm.
- Brown sugar- I prefer light brown sugar. Make sure your brown sugar is fresh.
- 1 egg– Use a large, room temperature egg.
- White chocolate–Use white chocolate chips or chopped white chocolate. Chop the white chocolate into ½ inch pieces. If you’re a big fan of white chocolate, try caramelized white chocolate or my white chocolate chip strawberry cookies!
- Raspberries- Use fresh or frozen raspberries. If you are using frozen raspberries, you don’t need to thaw them. Blondies with frozen raspberries may need a few extra minutes to bake. Be to add my chocolate raspberry cake and raspberry ricotta cake to your must bake list!
For full list of ingredients and their measurements, see recipe card below.
Substitutions
- Instead of white chocolate, use semi-sweet or dark.
- Use dark brown sugar in place of light brown sugar. Dark brown sugar will make these blondies sweeter and will give them more of a moist texture.
- I haven’t tried making these gluten-free, but most of my recipes work well with 1:1 gluten free flour.
Step By Step Instructions
Check out the pictures below to see how to make this raspberry blondie recipe.
Step 1: (See photo 1 above). Whisk the melted butter with the brown sugar until combined. Add the egg, vanilla, and almond extract (if using).
Step 2: (See photo 2 above). Stir in the flour, baking powder, and salt. Fold in the raspberries and white chocolate chips or chopped chocolate.
Step 3: (See photo 3 above). Spread batter into an 8 x 8 inch baking pan lined with parchment paper. Bake at 350 F for 24-29 minutes.
Step 4 (See photo 4 above). Allow blondies to cool. Slice and enjoy!
Recipe FAQs
Blondies are similar to brownies in that they both have a high fat to flour ratio. This gives them both a gooey texture! Blondies are often made with brown sugar and vanilla. This gives them a rich caramel flavor.
Yes! Do not thaw frozen berries ahead of time. Just stir the frozen raspberries into the batter.
Store leftover raspberry and white choc blondies in an airtight container at room temperature for 4 days or in the refrigerator for 5 days. Freeze leftover blondies for up to 2 months.
Expert Tips
Tip #1 – You can make these blondies using fresh or frozen raspberries. Don’t thaw frozen raspberries ahead of time.
Tip #2 – Avoid overmixing the batter. Mix until ingredients are just combined.
Tip #3 – Line your pan with parchment paper. Leave the parchment paper hanging over the sides of the pan. This will make it much easier to get the blondies out of the pan.
Tip #4 – Allow blondies to cool completely in the pan before slicing them.
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White Chocolate and Raspberry Blondies
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted, still warm
- ⅔ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoons almond extract optional, use an extra 1/2 tsp vanilla in place
- ¾ cup raspberries fresh or frozen
- ⅔ cup white chocolate chips or use a good quality bar of white chocolate such as Baker's brand, chopped in small pieces
Instructions
- Preheat oven to 350 degrees F and line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- In a medium sized bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter with the brown sugar until combined. Add the vanilla, almond extract (if using), and the egg. Whisk to combine. With a spatula, fold in the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the raspberries and the white chocolate.
- Spread batter into the prepared pan.
- Bake 24-29 minutes til center is set and edges are slightly golden brown . Place the pan on a wire rack and allow blondies to cool completely in the pan.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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