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Loaded with raspberries and white chocolate, these blondies stand out from the rest. Raspberry White Chocolate Blondies are a must-make.

white chocolate blondies stacked

Are you always looking for new recipes to try, as I am? These White Chocolate Blondies are a fun alternative to traditional chocolate brownies.

Raspberries are my favorite berry, and I have always adored white chocolate so these white chocolate chip blondies are a match made in Heaven for me.

Fudgy and decadent but with a slight tartness from the berries, making them not too over-the-top sweet, the flavor combination just works!

I’ve already made them 3 times this season; they get devoured so quickly that I just can’t keep them stocked up. I can manage to get a piece or two if I’m lucky from each batch, they seem to disappear so quickly.

My friends and family keep asking me for this recipe, so here you go, you know who you are!

Let’s be real, I love all brownie recipes and even classic blondies, so I’m not that hard to please. But, these are by far my favorite!

White Chocolate Blondies with fresh raspberries are something special. Next time you want to mix it up, give this recipe a try.

Some of our other favorite bar recipes on our site include: Best Frosted Sugar Cookie Bars, Chess Squares, and Lemon Poppyseed Bars.

white chocolate blondies on a marble surfance

WHY THIS RECIPE WORKS:

  1. Uses easy-to-find, simple ingredients you probably already have on hand.
  2. Great for a make-ahead dessert option since it needs to cool before serving.
  3. Popular flavor combination makes this a pleasing dessert, perfect for raspberry or white chocolate lovers.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Butter
  • Brown sugar
  • Granulated sugar
  • Eggs – 2 large eggs were used in these blondies.
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • White chocolate chips
  • Raspberries
ingredients to make white chocolate blondies

HOW TO MAKE WHITE CHOCOLATE BLONDIES:

  1. Preheat oven to 320°F; grease an 8-inch square baking tin with non-stick cooking spray or line it with parchment paper and set it aside.
  2. Add the melted butter, brown sugar, and granulated sugar to a large mixing bowl.  Stir until well combined. 
  3. Add the eggs and vanilla extract to the large bowl, and mix until well combined.
  4. Add the flour and baking powder to the wet ingredients and mix until just combined. 
  5. Fold in the white chocolate chips.
collage of images showing how to make the batter for white chocolate blondies
  1. Pour the batter into the prepared baking tin. Top with the halved raspberries. 
  2. Bake for 25 minutes or until the sides and top have set but the center is still soft. A toothpick inserted into the center will come out mostly clean with a few moist crumbs, that’s perfect.
  3. Allow to cool completely in the tin on a wire rack before removing and slicing.
collage of images showing how to bake white chocolate blondies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

HOW CAN I MAKE THESE MORE FUDGY?

If you like denser, more fudgy brownies/blondies (blonde brownies) with a chewy texture, you can reduce the cooking time by a few minutes. This will result in fudgy centers.

If you like them a little more cake-like, increase the cooking time by a few minutes.

As noted, bake time will vary so keep that in mind.

DO I HAVE TO USE FRESH RASPBERRIES?

No, you can use frozen raspberries. I prefer fresh, so I highly suggest using them if you can get them, its the best way IMO.

But, in a pinch, frozen will do. Also, no need to thaw before using!

CAN I MIX THE RASPBERRIES IN THE BATTER?

You sure can do this if you don’t want to simply scatter them on the top.

However, raspberries are very delicate and they will break up if you mix them in the batter, so you will have more of a streaky look than seeing the individual berries throughout.

white chocolate blondies in a wire rack

CAN I BAKE THIS IN A 9X9 OR 9X13 BAKING DISH?

Yes, you can bake this white chocolate chip blondie recipe as-is in a 9×9 inch baking pan. But they will need a little less baking time and they will come out thinner.

If you want to double the recipe, it will fit in a 9 x 13-inch pan perfectly. Again, watch the cooking time as it will vary.

Look for a golden brown color with crackly tops, and when a toothpick inserted comes out mostly clean with a few moist crumbs, it’s ready.

ANY ADDITIONS?

You can definitely add some items. Here are some ideas:

Mixin ideas:

  • Regular chocolate along with the white chocolate would be a fun twist
  • Dark chocolate
  • Sprinkles
  • Nuts, walnuts, pecans, macadamia nuts, pistachios, or almonds I suggest
  • Butterscotch chips
  • Peanut butter chips

Some topping ideas:

  • Cream cheese glaze or frosting
  • Powdered sugar glaze
  • Dusting of powdered sugar
  • Drizzle of melted chocolate, any variety you prefer
  • Melted peanut butter drizzled on top

Also using brown butter in place of melted butter would give another dimension of flavor.

ANY SUBSTITUTIONS?

Here are a few suggestions:

  • Salted butter was used in these blondies, but unsalted butter can also be used.  If using unsalted butter, add 1/2 teaspoon salt to the blondie batter.
  • The brown sugar can be omitted, and the granulated white sugar can be increased to 1 cup.
  • The granulated sugar can be omitted, and the brown sugar can be increased to 1 cup.
  • The vanilla extract can be replaced with vanilla bean paste (an even more intense vanilla flavor) or vanilla essence, although the vanilla flavor may not be as pronounced.
  • The white chocolate chips could be replaced with chunks of white chocolate or your preferred flavor of chocolate chips. White chocolate bars can also be used.
  • Fresh raspberries will always taste best in these blondies, but frozen raspberries can be used where fresh raspberries are not available.
white chocolate blondies on a marble surface

HOW TO STORE:

Store leftover blondies at room temperature in an airtight container or covered with plastic wrap for up to 3 days.

Freeze for up to 3 months.

For best results, wrap leftovers in plastic wrap then tin foil, and in a freezer bag or in a freezer-safe container. Place the dish in the fridge overnight or at room temperature to thaw.

DANA’S TIPS AND TRICKS:

  • This makes 9 blondies, but you can easily double it to feed more as needed. Bake in a 9×13 baking dish to double the recipe, baking times may vary.
  • Some custom options, see my tips above on that.
  • Great for a make-ahead dessert.
  • This freezes well, see my tips above on how to store.
  • Use frozen raspberries if desired, no need to thaw first.
white chocolate blondies stacked with a bite taken out

Ready to try your hand at making raspberry blondies? An easy dessert recipe, you must make these Raspberry White Chocolate Blondies.

If you’ve tried these WHITE CHOCOLATE BLONDIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 3 votes

Raspberry White Chocolate Blondies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Loaded with raspberries and white chocolate, these blondies stand out from the rest. Raspberry White Chocolate Blondies are a must-make.
Servings 9 servings

Ingredients
  

Instructions

  • Preheat oven to 320°F; grease an 8-inch square baking tin with non-stick cooking spray or line it with parchment paper and set it aside.
  • Add the melted butter, brown sugar, and granulated sugar to a large mixing bowl. Stir until well combined.
  • Add the eggs and vanilla extract to the large bowl, and mix until well combined.
  • Add the flour and baking powder to the wet ingredients and mix until just combined.
  • Fold in the white chocolate chips.
  • Pour the batter into the prepared baking tin. Top with the halved raspberries.
  • Bake for 25 minutes or until the sides and top have set but the center is still soft. A toothpick inserted into the center will come out mostly clean with a few moist crumbs, that’s perfect.
  • Allow to cool completely in the tin on a wire rack before removing and slicing.

Notes

  • This makes 9 blondies, but you can easily double it to feed more as needed. Bake in a 9×13 baking dish to double the recipe, baking times may vary.
  • Some custom options, see my tips above on that.
  • Great for a make-ahead dessert.
  • This freezes well, see my tips above on how to store.
  • Use frozen raspberries if desired, no need to thaw first.

Nutrition

Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 117mg | Potassium: 148mg | Fiber: 1g | Sugar: 35g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg
Nutrition Disclaimer

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5 from 3 votes (3 ratings without comment)

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One Comment

  1. Joni Hill says:

    Hi! I signed up recently to receive emails and I’m having trouble with the settings. I’d like to have the recipe pic shown and I really need to have the print option on larger print. When I click “Print recipe,” the site immediately goes to the print page, without those two options. It’s only for the pages to print and type of format. Is there a way to get the site to stop on the page to check both of those options? Thank you!

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