White Chocolate Raspberry Blondies Recipe – Sweet & Tart Family Treat

These White Chocolate Raspberry Blondies are a perfect blend of buttery sweetness and tart berry flavor. Soft, chewy, and filled with creamy white chocolate chips and juicy raspberries, they’re a dessert bar that looks fancy but couldn’t be easier to make. Whether you bake them for a holiday gathering, a party, or just a cozy afternoon treat, these blondies are sure to disappear fast!

I LOVE the perfect fudgy blondie. There is something about the crispy outside, fudgy middle and buttery taste that is irresistible. Add to that the sweetness of white chocolate and the tartness of fresh raspberries and you have a dessert bar that you’ll want to make again and again! We love these because not only are they delicious but they are super easy to make, with only 9 simple ingredients, and no special equipment is required, just a bowl, whisk and 8×8 baking pan!

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Ingredients for White Chocolate Raspberry Blondies

These are the ingredients you’ll need for delicious raspberry white chocolate blondies. I’ve included notes and substitutions. You can find the exact measurements below in the printable recipe card.

Butter – I like to use salted butter because I prefer the taste but you can use unsalted if you prefer. You’ll be melting it before using so there is not need to soften it beforehand.

Sugar– I use granulated white sugar when I make these, you can also use cane sugar.

Brown Sugar – Brown sugar adds a nice depth of flavor to these blondies. I use light brown sugar, make sure to pack it when you measure it.

Eggs – Use large eggs, it is best if they are at room temperature before you start baking.

Vanilla – Real vanilla extract is a must for these blondies.

Salt

Flour – All purpose flour is the best option of these blondies.

White Chocolate Chips – You can use white chocolate chips, white chocolate chunks or a chopped white chocolate bar. You can drizzle your finished blondies with melted white chocolate for more creamy white chocolate flavor.

Raspberries – I like to use fresh raspberries but you can also use frozen raspberries (don’t thaw them first) or even freeze dried raspberries.

Here’s How to Make White Chocolate and Raspberry Blondie Recipe

Preheat the oven to 350 and line an 8×8-inch baking pan with parchment paper. You can also use nonstick cooking spray. I prefer lining the pan with parchment paper because it makes removing the blondies from the pan easier.

In a large mixing bowl whisk together the melted butter, white and brown sugar until the mixture thickens and pulls away from the sides of the bowl. 

Next add in the eggs and vanilla and continue whisking until well mixed. 

Add in the salt and flour, continue to wish until just combined. 

Add in the white chocolate chips and raspberries and gently fold until evenly distributed. 

Pour the blondie batter into the prepared baking pan, spread it out evenly with a spatula.

Bake for 25-35 minutes. 

Do NOT overbake these blondies. The edges should be golden brown, the top or the blondies should be crinkly and a toothpick inserted into the middle should NOT come out clean. There should be moist crumbs but not batter. If using frozen raspberries the bake time maybe a little longer.

Remove from the oven and set on a wire cooling rack . Let the blondies cool completely.

Cut the blondies into 9 equal squares and serve!  

Store the blondies in an airtight container 

FAQ Tips & Variations for Raspberry White Chocolate Blondies

Answers to frequently asked questions, variations, and tips to make you white chocolate and raspberry blondies a success!

How to get chewy gooey blondies?

To get the perfect gooey chewy blondies texture here are a few tips. Make sure to whisk the butter and sugars together thoroughly until thickened. When you add the flour don’t overmix, just stir until it is incorporated. Last but not least make sure to watch them bake so you can pull them out at the perfect time and the texture of the blondies will be perfect!

Make sure not to overbake-

To make these delicious blondies the perfect texture make sure not to overbake them. The blondies are done when they are golden brown around the edges and the top of the blondies looks dry and crinkly. A toothpick inserted into the center should come out with moist crumbs on it. If it has batter on it they need a few more minutes. It should NOT come out clean.

Make sure to cool completely –

I love this recipe, but the hardest part is allowing the blondies to cool completely! Because they are soft when they come out they need to cool completely to hold their shape.

How to store white chocolate and raspberry blondies-

These blondies can be stored in an airtight container. They keep well at room temperature for 3-4 days. They can be stored in the refrigerator for up to 7 days. You can even freeze them, wrap them tightly in plastic wrap and foil and store for up to 2 months. I like to freeze individual blondies for an easy to grab treat!

Use a different extract-

Yes! While we love the vanilla flavor with the sweet white chocolate and tart raspberries you can mix it up a little with different extracts. These are delicious made with almond extract, or you can use lemon for a completely different flavor combination.

Can I use different chocolate chips?

Yes! I personally think chocolate and raspberry is an amazing flavor combination. You can use dark chocolate chips or milk chocolate chips. You can also mix white chocolate, and chocolate for a delicious mix of flavors!

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