Raspberry White Chocolate Blondies

These White Chocolate Raspberry Blondies are thick, chewy, and loaded with creamy white chocolate chips and bursts of juicy fresh raspberries.

Course Dessert

Cuisine American

Keyword White Chocolate Raspberry Blondies

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 360kcal

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.

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.