Raspberry White Chocolate Blondies

Immerse yourself in a world of sheer indulgence with the heavenly delight of raspberry white chocolate blondies.

Their fudgy texture and delicious combination of melting white chocolate and pockets of sweet raspberries, they offer a wonderful alternative to chocolate brownies.

Just like their counterparts, my one bowl white chocolate raspberry muffins and these white chocolate scones with raspberries, these blondies are a testament to the irresistible allure of this exquisite flavor pairing.

⭐ What Are Blondies?

Blondies are a variation of a classic brownie bar made without any cocoa or dark chocolate.

These blondies are also a variation of my chewy chocolate chip cookies with their easy one-bowl method.

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

• Unsalted block butter: Can be substituted with salted block butter, just remove the added ½ teaspoon of salt in the recipe.

• Light brown sugar: I have not tested this recipe using any other sugar. The brown sugar makes these blondies soft, moist and delicious.

• Granulated sugar: You can use either golden or white granulated sugar.

• Eggs: Must be at room temperature.

• Vanilla extract: Either the vanilla essence or paste will work.

• All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients. 

• Baking powder.

• Fine salt: Or Kosher salt.

• White chocolate chips: I use regular-size chocolate chips. Can be substituted with either milk chocolate chips or dark chocolate chips.

• Raspberries: You can use either fresh or frozen raspberries. If you choose to use frozen raspberries, don’t thaw them before adding them to the batter. 

🥣 Step By Step Instructions

There is a full and detailed recipe card at the bottom of this post.

Step one: Pour the melted butter into a large mixing bowl. Add both sugars and using a handheld whisk, whisk for 20 seconds until well combined. 

Step two: Add eggs and vanilla, and whisk until well combined, about 15 seconds. 

Step three: Add the flour, baking powder and salt. Mix with a spatula or wooden spoon until well combined and a firm batter forms. 

Step four: Add chocolate chips and raspberries. Fold/stir until both are mixed throughout the batter, ensuring not to over-mix. 

Step five: Spoon batter into the lined baking pan and spread it out evenly. This batter is thick but it does spread out into the pan. 

Step six: 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 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.

• Bring the eggs to room temperature first: Sit them on your kitchen counter for 30 minutes - 1 hour before making the recipe. 

• Do not over-mix the batter: This will make your muffins dense and dry instead of soft and moist.

• The batter is 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: 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.

⏲️ Storing Instructions

• Store your raspberry white chocolate blondies in an airtight container, at room temperature for 1-2 days. Then move them to the refrigerator for a further 2-3 days to keep them longer. Keeping them in the fridge will dry them out slightly but they'll still be delicious.

• Freeze blondies by slicing them into squares and placing them in an airtight container, with a layer of parchment/baking paper in between any layers to prevent sticking. Label with the date and freeze for up to 3 months. 

• Freeze the entire slab of uncut blondies by cooling it down completely and then wrap the whole blondie tightly in plastic wrap and then again in a layer of foil. Label with the date and freeze for up to 3 months. 

• Thaw blondies at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.

💬 Recipe FAQ's

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