This post may contain affiliate links.
These White Chocolate Raspberry Blondies are thick, chewy, and loaded with creamy white chocolate chips and bursts of juicy fresh raspberries. They come together in one bowl with no mixer needed, and that sweet-tart combo is downright irresistible. If you love an easy bar dessert, our white chocolate brownies are another must-bake.
With a rich, buttery batter, melty white chocolate, and tart raspberries baked right on top, these blondies are the perfect balance of sweet and fruity in every chewy bite.
White Chocolate Raspberry Blondies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 9 blondies
- ⚡ Calories: 360kcal
- 🌶️ Flavor Profile: Chewy white chocolate blondies studded with fresh raspberries
- ✋ Difficulty: Easy, one bowl
Quick Answer
To make white chocolate raspberry blondies, stir melted butter with brown and granulated sugar, then mix in eggs and vanilla. Add the flour and baking powder and stir until just combined, then fold in white chocolate chips. Spread the batter into a lined 8-inch pan, press halved fresh raspberries over the top, and bake at 320 degrees for about 25 minutes until the edges are set but the center is still soft. Cool completely before slicing into squares.
Jump to:
- White Chocolate Raspberry Blondies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Raspberry Blondies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Raspberry Blondies FAQs
- Other Recommended Bars and Brownies
- Raspberry White Chocolate Blondies
Why This Recipe Works
Click to see the technique science
- Melted butter makes them chewy. Using melted butter instead of creamed gives these blondies their signature dense, chewy texture.
- Two sugars add depth. Brown sugar brings moisture and a caramel note while granulated sugar helps create those crackly, chewy edges.
- White chocolate and raspberry are a perfect pair. Creamy, sweet white chocolate balances the tart, juicy raspberries for an irresistible sweet-tart bite.
- Fresh raspberries keep them bright. Pressing fresh raspberries on top adds pops of fruity flavor and a gorgeous jammy look.
- One bowl, no mixer. Everything comes together with a whisk and a spatula, so cleanup is just as easy as the recipe.
- A lower oven keeps them soft. Baking at 320 degrees gently sets the bars while keeping the centers tender and fudgy.
Why You’ll Love This Recipe
- They are thick, chewy, and loaded with white chocolate and fresh raspberries.
- They come together in one bowl with no mixer required.
- They are the perfect sweet-tart bar, right alongside our fudgy brownies on any dessert table.
Key Ingredients
Here is everything you need to make these chewy white chocolate raspberry blondies. Just a few simple baking staples and fresh berries.
- Butter: Melted butter is the key to the chewy, dense texture. Salted or unsalted both work.
- Brown and Granulated Sugar: The combination gives the blondies moisture, chew, and crackly edges.
- Eggs and Vanilla: Bind the batter together and add rich, warm flavor.
- Flour and Baking Powder: Provide structure and just a little lift for a tender, chewy crumb.
- White Chocolate Chips: Melt into creamy, sweet pockets throughout the blondies.
- Fresh Raspberries: Halved and pressed on top for tart, juicy bursts in every bite.
See recipe card for exact quantities.
Variations and Substitutions
These blondies are easy to make your own. Here are a few favorite ways to switch them up.
- Use frozen raspberries: Fold them in frozen so they do not bleed too much into the batter.
- Try other berries: Swap in blackberries, chopped strawberries, or blueberries.
- Go all chocolate: Use a mix of white and dark chocolate chips, or try our white chocolate brownies for an even richer treat.
- Add a swirl: Dot raspberry jam over the batter and swirl with a knife for a marbled look.
- Add nuts: Fold in chopped macadamia nuts or sliced almonds for crunch.
- Make them gluten free: Use a one-to-one gluten-free flour blend in place of the all-purpose flour.
How to Make White Chocolate Raspberry Blondies
- In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract and mix until smooth and combined.
- Add the flour and baking powder and stir until just combined, being careful not to overmix.
- Fold in the white chocolate chips until evenly distributed throughout the batter.
- Spread the batter into a lined 8-inch baking pan and press the halved fresh raspberries evenly over the top.
- Bake at 320 degrees for about 25 minutes until the edges are set but the center is still soft. Cool completely in the pan, then slice into squares.
Recipe Tips & Tricks
- Do not overmix the batter once the flour goes in, or the blondies can turn tough instead of chewy.
- Line the pan with parchment and leave an overhang so you can lift the whole slab out for clean slices.
- Use fresh raspberries when you can; they hold their shape better than thawed frozen ones.
- Bake just until the center is set but still soft, since the blondies firm up as they cool.
- Cool completely before slicing; warm blondies are too soft and will crumble.
- Wipe the knife between cuts for neat squares without dragging melted chocolate or berries.
- Do not skip the lower oven temp; 320 degrees keeps the centers tender and fudgy.
Serving Ideas and Suggestions
These white chocolate raspberry blondies are delicious slightly warm or at room temperature, when the white chocolate is soft and the raspberries are jammy. Dust them with powdered sugar for a pretty finish.
They make a perfect treat with coffee or a scoop of vanilla ice cream. Serve them alongside our fudgy brownies or strawberry frosted brownies for a fun dessert board.
For a bigger spread, add a batch of cookie bars or some no-bake raspberry cheesecake bites so there is plenty to share.
They keep well for several days, so they are great for bake sales, lunchboxes, and make-ahead desserts.
White Chocolate Raspberry Blondies FAQs
Yes, you can use frozen raspberries. Add them while still frozen and do not thaw them first, which helps keep their juice from bleeding too much into the batter. You may need to add a couple of extra minutes to the baking time since frozen fruit can cool the batter.
Store the cooled blondies in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. Because of the fresh raspberries, they keep a little longer chilled. Let them come to room temperature before serving for the best texture.
Absolutely. These blondies freeze well for up to three months. Cool them completely, then wrap individually or layer with parchment in an airtight container. Thaw at room temperature when ready to enjoy. They make a great treat to keep on hand for last-minute cravings.
Cakey blondies usually come from too much flour or overmixing the batter. Measure your flour by spooning it into the cup and leveling it off, and stir just until the flour disappears. Using melted butter and not overbaking also keeps them dense and chewy rather than cakey.
The blondies are done when the edges are set and lightly golden but the center still looks slightly soft and underbaked. A toothpick inserted in the center should come out with a few moist crumbs. They continue to firm up as they cool, so do not overbake or they will dry out.
Yes. This recipe is written for an 8-inch square pan for thick blondies. You can double it for a 9×13 pan, keeping the bars a similar thickness and the bake time about the same. A 9-inch pan will give slightly thinner blondies, so check them a few minutes early.
Craving more easy bars? Try our chewy white chocolate brownies next.
Raspberry White Chocolate Blondies
Ingredients
- 1/2 cup salted butter melted
- 1/2 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup white chocolate chips
- 1 cup fresh raspberries halved
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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
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!