These raspberry white chocolate blondies are a delicious dessert square with a chewy, fudge texture. These tasty squares have a sweet, caramel-like flavour from the brown sugar, which is balanced with the tart raspberries and creamy white chocolate. They have a soft, gooey middle, with crisp, chewy edges, and they are perfect for dessert, as a snack with coffee, or in lunch boxes. Because they are made with frozen berries, you can enjoy these squares anytime of year.
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What are Raspberry White Chocolate Blondies?
Raspberry white chocolate blondies are a delicious, sweet cookie bar that is filled with tart raspberries and creamy white chocolate chips.
Like brownies, blondies have a soft, gooey middle, chewy edges, and a crispy, crackly top. But instead of chocolate, they are made with brown sugar which gives them a sweet, caramel-like flavour.
Blondies are super easy to make. They are made with simple pantry ingredients and come together quickly, making them a perfect choice when you need a quick dessert or sweet snack.
The texture of a blondie should be soft and chewy, with a slightly fudgy texture. The addition of the raspberries in these blondies make them a bit softer and gooier than some other varieties, but they will firm up when chilled. But if you prefer a more cake-like blondie you can add a bit more flour and bake a little bit longer.
While normally we like to use fresh fruit in our recipes, you will find that these blondies will work better when using frozen berries instead. The frozen berries allow you to fold them into the batter without the worry of squishing them too much and making the batter too wet.
If you prefer to use fresh berries, just be careful with the mixing, and be aware that you may need to bake them a little bit longer.
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Blondies come together with simple pantry ingredients.
- Butter – For the best flavour and texture, you will want to use real butter for this recipe.
- Brown sugar – These blondies are made with light brown sugar, which gives them a golden colour and milder flavour. However, dark brown sugar may be used instead.
- Granulated sugar – Just a bit of added granulated sugar enhances the sweetness and texture.
- Vanilla extract – Vanilla adds to the flavour of the blondie. This can be replaced with other extracts, such as caramel or almond.
- Flour – You will need regular, all-purpose flour for this recipe. Be sure to spoon and level the flour, rather than scoop it, or better yet, weigh it, for the best results.
- Raspberries – We use frozen raspberries for this recipe. You can use fresh raspberries if you prefer, but you will have to be careful not to squish them too much which can cause the batter to become too thin and wet.
- White Chocolate Chips – Select a good quality white chocolate chip for the best flavour. You can also use chopped white chocolate if you prefer. And if you don’t like white chocolate, milk or semi-sweet chocolate chips would be delicious.
You will also need:
- Baking powder
Step by Step Instructions
One – Mix the melted butter, vanilla, and sugars in a large bowl. Using a hand mixer on low speed, mix for one to two minutes until the ingredients are well combined, and the sugar crystals have dissolved. If you do not have a hand mixer you can do this by hand, just be sure to mix well.
Two – Add the eggs and mix on low just until combined.
Pro-Tip: You want to be sure to mix the sugar and butter well to dissolve the sugar crystals, but once you add the eggs and flour, be sure to mix just until combined. Over-mixing will create a cake-like texture rather than the fudgy texture you are after.
Three – Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
Four – Fold the raspberries and white chocolate chips into the batter.
Five – Spread the batter into a parchment-lined 9×9 baking pan.
Alternatively, you can spray a baking pan with non-stick spray; however, lining the pan will make it easier to lift the blondies out and slice them.
Six – Bake until golden brown, the top feels set, the sides are starting to pull away from the side of the pan, and a toothpick inserted in the centre comes out mostly clean.
Pro-Tip: To ensure a soft, fudgy centre, do not overbake the blondies. They are done when the top feels set and a toothpick inserted in the center comes out mostly clean. They will feel soft, but they will firm up when they cool.
Raspberry white chocolate blondies can be stored in an airtight container in the refrigerator for up to a week.
To store them longer, they can be kept in the freezer for several months.
Top Tips & FAQS
- For the best flavour and texture, be sure not to over-bake. Err on the side of slightly underdone, as they will firm up as they cool.
- For the best results, we suggest weighing the dry ingredients. However, if you prefer not to weigh, flour should be measured by spooning and leveling, and the brown sugar should be slightly packed.
Cake-like blondies can be caused by over-mixing, adding too much flour, or over-baking. For best results, measure your ingredients correctly, do not over-mix, and err on the side of slightly underdone rather than over-baking.
More Cookies and Squares
Raspberry White Chocolate Blondies
- 1 cup (230 g) salted butter
- 1 cup (170g) light brown sugar lightly packed
- ¾ cup (150g) granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 cups (280 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ tsp kosher salt or ¼ teaspoon table salt
- ½ cup white chocolate chips
- 1 cup frozen raspberries
- Preheat oven to 350°F
- Line a 9×9 baking pan with parchment paper, or spray with non-stick spray.
- Combine the melted butter, brown sugar, white sugar, and vanilla in a large bowl. Using a hand mixer, on low speed, mix for 1-2 minutes until well combined and the sugar crystals have dissolved.
- Add the eggs and mix on low speed, just until the ingredients are combined.
- Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
- Fold the white chocolate chips and frozen raspberries into the batter.
- Spread the batter into the prepared 9×9 pan.
- Bake for 30-35 minutes until golden brown, the top feels set, the edges begin to pull away from the sides, and a toothpick inserted in the centre comes out mostly clean.
- Move the pan to a cooling rack. Once cool, if you have used parchment, lift the bars out of the pan to slice. Otherwise, you can cut them in the pan and remove them.
- Store in an airtight container at in the refrigerator for up to a week, or in the freezer for several months.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.