These white chocolate raspberry blondies are a decadent yet totally easy dessert full of white chocolate chunks, tart raspberry, and a buttery rich taste. You will only need 9 ingredients for the ultimate gooey blondies.
Why you will love these white chocolate raspberry blondies
- Blondies are like brownies- just without the cocoa! They are gooey, and moist, with a chewy edge and flaky top just like a brownie.
- Filled with white chocolate and raspberry- Each bar will give you a bursting bite of raspberry and white chocolate.
- Quick to get in the oven! These really are easy to throw together, and you will have them in the oven in under 10 minutes.
Ingredients and substitutions
- all-purpose flour- For this recipe, it is best to measure your flour with a kitchen scale. If you do not have a scale use a spoon and level method for measuring out your flour.
- salt- This is a necessary ingredient in baking to help balance the flavor.
- unsalted butter- No need to set your butter out to room temperature first, we will be melting the butter. Melt your butter first when you begin to prep your ingredients so it has time to cool a little. I used the microwave to melt the butter but feel free to melt it on a stovetop. Just keep a close eye on it so you do not brown or burn the butter.
- granulated sugar- This is regular white sugar. You do need both types of sugar for this recipe and you cannot sub one for the other.
- light brown sugar- You can use light or dark brown sugar for this recipe. I used light so the dark brown sugar may result in a blondie that is a little darker than the ones pictured.
- white chocolate- I loved using a white chocolate baking bar and chopping it into chunks.
- frozen raspberries- Frozen raspberries are a great convenience for making these white chocolate raspberry blondies. You won't have to worry about them going bad before you get a chance to make this recipe. However, if you have fresh raspberries you can sub these in. You do not need to thaw the frozen raspberries first. Just fold them into the batter frozen.
- eggs- This recipe calls for one whole egg, and one egg yolk. Be sure to set them out before starting so they are at room temperature.
- vanilla extract- Vanilla brings flavor, warmth, and aromatics to your baked goods. You can use pure or imitation vanilla. Pure is more expensive but so worth it when it comes to flavor.
Top tips for success
- Measure correctly- In order to have the best blondies possible, be sure to weigh or spoon and level measure your flour. Do NOT scoop it with the measuring cup from the bag.
- Room temperature egg- Set your eggs out a few hours before you start to bake. If you forget you can set them in some warm (not hot) water to take the chill off, which is better than using cold eggs.
- Use a hand mixer- While a mixer isn't necessary for this recipe, it speeds up the whole process.
- Don't over bake-You want the top to be golden, and not jiggly.
- Let cool- Let these cool to room temperature before slicing. The blondies are just like brownies. You take them out before they are overbaked an they continue to set as they cool. This gives you that yummy gooey texture on the inside and a crispy texture on the outside.
How to make White Chocolate Raspberry Blondies
- Prepare a 9x9 baking dish wth parchment paper.
2. Melt your butter and set aside to cool some. You can do this in the microwave or stovetop whichever works best for you.
3. In a medium bowl, whisk together your flour and salt until evenly combined and any lumps removed.
4. In a large bowl, mix together melted butter, brown sugar, and granulated sugar. I used a hand mixer and used a speed similar to creaming. This was just easier to get the ingredients evenly combined and smooth. However, you can do this by hand.
5. Add egg and vanilla to the butter and sugar mixture. Mix until fully combined.
6. Add dry ingredients to wet ingredients. Mix by hand with a large wooden spoon until just combined and smooth.
7. Gently fold in white chocolate and raspberries.
8. Evenly press the batter into the prepared pan. Smooth the top with a rubber spatula.
9. Bake at 350°F for 37-42 minutes or until the top is golden and the middle is no longer jiggly.
Can I freeze these white chocolate and raspberry blondies?
These blondies freeze great! Simply let them come to room temperature and slice into 9 slices. Freeze in a freezer-safe container or bag for up to 2 months.
Can I use fresh raspberries instead of frozen ones?
Absolutely! Just be careful folding them into the batter and it won't be a problem to swap frozen for fresh.