Raspberry White Chocolate Blondies
These easy Raspberry White Chocolate Blondies are made in one bowl, ready in 30 minutes and are moist, gooey and bursting with flavor!
Immerse yourself in a world of sheer indulgence with the heavenly delight of raspberry and white chocolate blondies.
Their fudgy texture and delicious combination of melting white chocolate and pockets of sweet raspberries 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.
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.
📋 Ingredient Notes & Substitutions
- Unsalted block butter: Can be substituted with salted block butter, just remove the added 1/2 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
Brownies use melted chocolate and cocoa powder whereas blondies are not made with melted chocolate for cocoa powder.
Blondies are a softer and more pliable version of a cookie. Blondies taste quite similar to a classic chocolate chip cookie!
Yes, the batter for blondies is meant to be thick, similar to that of a cookie dough. You can spread it easily into 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.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Raspberry White Chocolate Blondies
Ingredients
- 180 g unsalted butter, melted
- 3/4 cup lightly packed brown sugar, how to pack brown sugar
- 1/4 cup granulated sugar, golden or white
- 2 large eggs, at room temperature (each weighing approx. 55g-60g in shell)
- 1 tsp vanilla extract
- 1 cup (150g) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/2 tsp fine salt, or Kosher salt
- 3/4 cup white chocolate chips
- 1 cup fresh or frozen raspberries, do not thaw if using frozen
Instructions
- 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!
Video
Notes
- 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.
- 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.
- 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.
- 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.