These easy Raspberry White Chocolate Blondies are made in one bowl, ready in 30 minutes and are moist, gooey and bursting with flavor!
With a soft and chewy texture, these blondies do not skimp on consistency or flavor. Each mouthful is guaranteed to be delicious.
⭐ 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.
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.
Table of Contents
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.
📋 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.
💭 Tips For Recipe Success
- 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.
⏲️ Storing Instructions
- 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 contain 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.
- 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.
- Defrost blondies by thawing them in the refrigerator overnight then at room temperature until ready. Warm them through in the oven or microwave to serve.
💬 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
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!