These Raspberry and White Chocolate Blondies are filled with juicy raspberries and sweet white chocolate. They’re super easy to mix up without a mixer. They’re made in just one bowl with 9 simple ingredients. They’re the perfect easy treat for spring and summer!
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!
Why This Recipe Works
- This easy recipe has just 10 ingredients and comes together in just 1 bowl.
- You don’t need a mixer to make these white chocolate raspberry blondies. All you need is a whisk and a bowl!
- You can make them with fresh or frozen raspberries.
- Everyone will love how gooey and chewy these are!
Below are useful notes on some of the ingredients needed to make this raspberry and white chocolate blondie recipe.
- Unsalted butter- Melt butter in the microwave or on the stovetop.
- Brown sugar- I prefer light brown sugar. Make sure your brown sugar is fresh.
- 1 egg– Use a large, room temperature egg.
- Orange zest- Orange zest is optional. It adds extra fresh flavor, but if you prefer to leave it out, you can.
- White chocolate–Use good quality white chocolate chips or good quality white chocolate bar such as Baker’s brand. Chop the white chocolate into ½ inch pieces. Drizzle some extra melted white chocolate over the baked blondies if you like.
- 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. For another yummy raspberry recipe, be to add my chocolate raspberry cake to your must bake list!
For full list of ingredients and their measurements, see recipe card below.
- Instead of white chocolate, you can use semi-sweet or dark.
- Use dark brown sugar instead of light brown sugar. Dark brown sugar will make these blondies sweeter and will give them more of a moist texture.
- Orange zest is optional. Feel free to leave it out or use lemon zest instead.
- I haven’t tried making these gluten-free. If you are looking for a gluten-free blondie recipe, try these Gluten-Free Blondies from Broma Bakery.
Step By Step Instructions
Check out the pictures below to see how to make this raspberry blondie recipe.
Step 1: (See photo 1 above).In a large bowl, whisk the melted butter with the brown sugar until combined. Add the egg, vanilla, and orange zest.
Step 2: (See photo 2 above).Use a spatula to fold in the flour, baking powder, and salt.
Step 3: (See photo 3 above). Fold in the white chocolate and raspberries. Avoid overmixing the batter.
Step 4 (See photo 4 above). Pour the batter into an 8 x 8 inch baking pan lined with parchment paper. Smooth the top with an offset spatula.
Step 5 (See photo 5 above).Bake 27-30 minutes. Place the pan on a wire rack and allow blondies to cool completely in the pan.
Step 6 (See photo 6 above). Drizzle extra white chocolate over the cooled blondies if you like. Slice blondies into 8 large or 16 regular pieces.
Hint: Slice them according to the size and number of blondies you want!
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.
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
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest optional
- 1 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
- 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, orange zest, 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 3 ounces of chopped white chocolate.
- Pour the batter into the baking pan and smooth the top with an offset spatula.
- Bake 27-30 minutes, until a toothpick comes out clean or with just a few crumbs when inserted in the center of the blondies. Place the pan on a wire rack and allow blondies to cool completely in the pan.
- Melt some extra white chocolate in the microwave. Drizzle cooled blondies with melted white chocolate.
- Refrigerate cooled blondies for 1 hour before slicing them.