These Raspberry White Chocolate Blondies are packed with flavor, soft and morish. These blondies are a mix between a cookie and a brownie, without the melted chocolate or cocoa powder. Filled with a generous amount of sweet raspberries and creamy white chocolate chips.
⭐ What Are Blondies?
Blondies are a variation of a classic brownie bar made without any cocoa or dark chocolate. This raspberry white chocolate blondie recipe is also a variation of a cookie recipe, so you will taste similarities between a brownie and a classic chocolate chip cookie.
With a soft and chewy texture, these blondies do not skimp on consistency or flavor. There is an ample amount of raspberries and white chocolate chips throughout this blondie recipe, each mouthful is guaranteed to be delicious. You cannot beat the combination of raspberries and white chocolate!
🍪 Try These Similar Recipes
These raspberry white chocolate blondies are the first blondie recipe I’m sharing on my blog but if you love a good dark chocolate brownie recipe, try my Crinkle Top Fudge Chocolate Brownies or my Vegan Fudgy Brownies which are egg and dairy free.
This raspberry white chocolate blondie recipe is similar to The Best Chewy Chocolate Chip Cookies, which you may be thinking, why is a blondie recipe similar to that of a cookie recipe? Because these blondies are a mix between a vanilla blondie recipe and a chocolate chip cookie recipe. I’m talking specifically about the ingredients and the ingredient quantities.
Imagine a chocolate chip cookie in bar form, and you have yourself these glorious raspberry white chocolate blondies.
🍫 Why You Will Love This Recipe
- Made in one mixing bowl using only a whisk and spatula. No electric hand beaters are needed.
- A generous amount of raspberries and white chocolate chips so that each bite is bursting with flavor and texture.
- These raspberry white chocolate blondies are the perfect love child of brownies and a chocolate chip cookie.
📋 Ingredient Notes & Substitutions
Butter: Melt your butter first and allow it to cool down slightly for 10 minutes before adding it to your mixing bowl. If it’s too hot, the eggs will curdle/cook in the hot butter when they’re added.
Brown sugar: Use regular brown sugar, not dark brown sugar. It needs to be packed lightly into the measuring cup, do this correctly by reading through my helpful guide on how to measure brown sugar.
Granulated sugar: You can use either golden/raw or white granulated sugar. I prefer to use golden as it offers a deeper caramel flavor to these raspberry white chocolate blondies.
Eggs: Need to be at room temperature before adding them. Having your eggs at room temperature makes them blend and emulsify more appropriately with the remaining ingredients.
Plain all purpose flour: Check out my guide on how to accurately measure flour.
White chocolate chips: Try switching white chocolate chips for either milk or dark chocolate chips for another variation of these raspberry blondies.
Raspberries: You can use either fresh or frozen raspberries. If you’re using frozen raspberries, there is no need to thaw them beforehand. Just use them straight from your freezer.
🥣 Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
1) Melt butter first then set aside to cool for 10 minutes until it’s only slightly warm. Don’t let it firm back up again.
2) Pour the melted butter into a large mixing bowl. Add both sugars and using a handheld whisk, whisk for 20 seconds until well combined.
3) Add eggs and vanilla, and whisk until well combined, about 15 seconds.
4) Add the flour, baking powder and salt. Mix with a spatula or wooden spoon until well combined and a firm batter forms.
5) Add chocolate chips and raspberries. Fold/stir until both are mixed throughout the batter, ensuring not to over-mix.
6) Spoon batter into the lined baking pan and spread it out evenly. This batter is thick but it does spread out into the pan.
7) Bake for 25-28 minutes until a toothpick inserted into the middle comes out with only a few moist crumbs on it. If you overbake these blondies, they will lose their soft and fudgy texture.
💭 Expert Recipe Tips
Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
Ensure your eggs come to room temperature before making your blondies. Using cold ingredients in blondies will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.
Use either fresh or frozen raspberries. If you’re using frozen raspberries, there is no need to thaw them before adding, just use them straight from your freezer.
Do not over-mix this blondie batter as it will result in a tough textured blondie after it's baked.
The batter is quite thick once you have finished making it. Use a spatula or wooden spoon to easily spread it into your baking pan.
Do not over-bake these raspberry white chocolate blondies as they will turn out dry and crumbly. The secret to soft and fudgy blondies is to slightly underbake them. Remove them from the oven when a toothpick inserted into the middle comes out with only a few moist crumbs on it.
⏲️ How To Store
Store your raspberry white chocolate blondies in an airtight container, in a dry and dark pantry for 2-3 days. Then move them to the refrigerator for a further 1-2 days to keep them longer. As these use raspberries, they’re best consumed freshly baked and within the next few days. If your home is humid or warm, I recommend storing them in your refrigerator so they don’t spoil as they contain fruit.
📖 How To Freeze & Thaw
You can freeze these blondies by slicing them into squares and placing them in an airtight container, with a layer of parchment/baking paper in between the layers (if you need to stack your blondies on top of one another in your container). Store them in the freezer for up to 3 months.
To freeze the entire slab of uncut blondies, cool it down completely and then wrap the whole blondie tightly in plastic wrap and then again in a layer of foil. Freeze for up to 3 months.
To thaw raspberry white chocolate blondies that you did slice up, transfer the container from the freezer to your refrigerator and allow it to thaw for 8 hours or overnight. You can even leave them to thaw for 24 hours if needed. Enjoy from the fridge once defrosted or warm them back up in a low oven or microwave until the desired temperature.
To thaw frozen raspberry white chocolate blondies that you left whole and didn’t slice up, transfer the blondie to your refrigerator and keep it wrapped up in the layers of plastic wrap and foil. Allow it to slowly thaw in the fridge for 24 hours. Then unwrap and slice them into squares. If they need longer to thaw, leave it at room temperature on your kitchen bench until you can cut it up. Enjoy from the fridge once defrosted or warm them back up in a low oven or microwave until the desired temperature.
The main difference is that brownies use melted chocolate and cocoa powder whereas blondies are not made with melted chocolate for cocoa powder.
Blondies also use more flour and brown sugar to provide a chewy yet fudgy texture. Brownies are gooey and fudgy and blondies have a texture similar to that of a cake but they’re chewier and fudgier. Blondies are also easier and faster to make than most brownies.
Blondies can be compared to classic chocolate chip cookies because they both use similar ingredients and ingredient quantities. You can think of these blondies as a softer and more pliable version of cookie dough. These raspberry white chocolate blondies do taste similar to these Chewy Chocolate Chip Cookies.
Yes. The batter for these raspberry and white chocolate blondies is thicker than a cake batter but slightly thinner and softer than a cookie dough. You can spread it easily in the baking pan by using a spatula or wooden spoon.
Yes absolutely. Using frozen raspberries in blondies is quick and easy. There is no need to thaw the raspberries before adding them to your batter, just use them straight from your freezer. The batter can turn pink when you’re spreading it into the baking pan as the raspberries begin to defrost and break up.
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Raspberry White Chocolate Blondies
- 180 g unsalted butter, melted
- ¾ cup lightly packed brown sugar how to pack brown sugar
- ¼ cup golden or white granulated sugar
- 2 large eggs, at room temperature, (each weighing approx. 55g-60g in shell)
- 1 teaspoon vanilla extract
- 1 cup plain all purpose flour scoop & leveled
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup white chocolate chips
- 1 cup fresh or frozen raspberries, do not thaw if using frozen
- Preheat the oven to 180ºC (350ºF). Line a square 9 x 9 inch (22cm x 22cm) baking pan with parchment paper, allowing the sides to be a bit higher than the top of the pan so it’s easy to pick up and remove the blondies from the pan after it bakes. Set aside.
- Melt butter first then set aside to cool for 10 minutes until it’s only slightly warm. Don’t let it firm back up again.
- Pour the melted butter into a large mixing bowl. Add both sugars and using a handheld whisk, whisk for 20 seconds until well combined, it will slowly start to thicken and the longer you leave it, the thicker it will get, so be sure not to leave it sitting for too long as it will be harder to whisk through your eggs in the next step.
- Add eggs and vanilla, and whisk until well combined, about 15 seconds.
- Add the flour, baking powder and salt. Mix with a spatula or wooden spoon until well combined and a firm batter forms.
- Add chocolate chips and raspberries. Fold/stir until both are mixed throughout the batter, ensuring not to over-mix.
- Spoon batter into the lined baking pan and spread it out evenly. This batter is thick but it does spread out into the pan using a spatula or wooden spoon.
- Bake for 25-28 minutes until a toothpick inserted into the middle comes out with only a few moist crumbs on it. If you overbake these blondies, they will lose their soft and fudgy texture.
- Remove from the oven and allow it to cool in the pan for 10 minutes.
- Gently lift the sides of the parchment paper and transfer to a wire rack to cool completely or slice while it’s still warm if you like a warm and gooey blondie.
- Once cool, slice into squares and enjoy!