I absolutely love baking, and one of my all-time favorite desserts to make is this white chocolate raspberry blondies recipe. These delicious treats are the perfect combination of sweet and tart, with a rich and buttery base that’s studded with juicy raspberries and chunks of creamy white chocolate.
Whether you’re looking for a sweet treat to enjoy with your morning coffee or a decadent dessert to serve at your next dinner party, raspberry white chocolate blondies are sure to be a hit. They’re easy to make, require only a few simple ingredients, and are always a crowd-pleaser. So why not give them a try and see for yourself just how delicious they can be?
If you’ve been around a while, you might know that I love a good raspberry white chocolate combo! Just consider my raspberry white chocolate cake!
What are Blondies?
Blondies are essentially a type of brownie that’s made without cocoa powder, giving them a lighter (blonde) color and a slightly different texture. They’re typically made with brown sugar, butter, and eggs, which give them a rich and caramel-like flavor. When you add in fresh raspberries and white chocolate, you get a dessert that’s bursting with flavor and perfect for any occasion.
Ingredient List for White Chocolate Raspberry Blondies
To make these delicious raspberry white chocolate blondies, you will need the following ingredients:
- ⅓ cup white granulated sugar
- ⅓ cup brown sugar
- ½ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup fresh or frozen raspberries (fresh berries may tint the blondies a pink color)
- ⅔ cup white chocolate chips
Equipment Needed
In addition to the ingredients, you will need the following equipment:
- 8×8 inch baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Oven
These blondies are easy to make and perfect for any occasion. The combination of sweet white chocolate and tart raspberries makes for a delicious and unique treat. The ingredient list is simple and easy to find at any grocery store. In my home, we do most of our shopping at Walmart, Edward’s or Kroger, and every ingredient needed for these white chocolate and raspberry blondies is easily found at all those places.
Fresh Berries or Frozen Berries?
There is such an unsettled question in the baking world – fresh berries or frozen berries in baked products? Personally, I go back and forth between both.
Frozen Berries
For small frozen fruit like raspberries, you can feel good about adding them in as small frozen berries with a thick skin won’t release as much water into the baked goods. Also, color bleed from frozen berries is reduced in comparison to fresh berries.
Some people swear by defrosting berries and dabbing them with paper towel to remove excess water. I usually skip this step as small frozen fruit holds up well and doesn’t rip as easily when stirring.
Fresh Berries
I feel that fresh berries give you the most flavor bang for the buck. But you do have to worry about color bleed – streaks of berry color that marble the baked goods.
Preparation for White Chocolate Raspberry Blondies
To start, I preheat my oven to 350 degrees Fahrenheit and line my 8×8 baking pan with parchment paper. In a mixing bowl, I combine the melted butter and brown sugar and whisk until smooth. Then, I add in the eggs and vanilla extract and whisk again until well combined.
Next, I add in the flour, baking powder, and salt and mix until just combined. Afterward, I gently fold in the fresh raspberries and the cup of white chocolate chips.
Finally, I pour the batter into the prepared baking pan and smooth out the top with a spatula. I bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
The first few times I made blondies, I made the mistake of pulling the pan out from the oven too soon. Lesson learned. I now look for the edges to pull slightly from the pan and for the toothpick to come out clean.
Cooling and Cutting White Chocolate Raspberry Blondies
Another lesson learned: don’t try to cut into the blondies while they are still hot. They will crumble – just like brownies do if cut into too soon.
Once the blondies are done, I remove them from the oven and let them cool in the pan for 10-15 minutes. Then, I lift the parchment paper or use a spatula to transfer the blondies to a wire rack to cool completely.
Once cooled, I cut the blondies into squares and serve. If I’m feeling generous, I will cut into 9 perfectly shaped square servings. But sometimes, I cut into 12 squares which gives slightly smaller blondies.
These white chocolate raspberry blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
White Chocolate Raspberry Blondies
Ingredients
- ⅓ cup White granulated sugar
- ⅓ cup Brown sugar
- ½ cup Unsalted butter melted (1 stick)
- 1 Egg
- 1 tsp Vanilla
- 1¼ cup All purpose flour
- ½ tsp Baking powder
- ½ tsp Salt
- ¾ cup Raspberries fresh or frozen (I prefer fresh.)
- ⅔ cup White chocolate chips
For White Chocolate Drizzle (Optional)
- ½ cup White chocolate chips melted (Optional)
Instructions
- Prepare a 8×8 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl add the melted butter to the white and brown sugar. Whisk together the two ingredients. They will stay separated for a while when mixing, so don’t stop until they are completely combined, between 1 and 2 minutes.
- Then add the egg and vanilla extract. Whisk again until combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Pour the flour mixture into the melted butter mixture and toss in the raspberries as well.
- Gently fold these two together until almost completely combined.
- Then add the white chocolate chips, folding all the ingredients once more until evenly distributed and no flour streaks remain.
- Pour this thick batter into the prepared baking pan and spread evenly. Top with extra raspberries and white chocolate chips, to ensure the pops of red will be shown throughout.
- Bake in the oven for 30-35 minutes or until a toothpick inserted comes clean.
- Remove from the oven and let cool for at least 15 minutes before removing the parchment and blondies from the pan.
- Optional: melt some white chocolate chips in a microwave-safe bowl – for 15-20 seconds at a time until melted. Do not burn! Pour melted white chocolate into Ziploc with snipped corner or into an icing bag with tiny tip. Drizzle melted chocolate in a pattern across the tops of blondies.
- Cut into even squares – 9 or 12.
Nutrition
More Dessert Ideas
If you enjoy these raspberry white chocolate blondies, you will love many of our other desserts!
No Bake Coconut Pecan Praline Cookies
White Chocolate Chip and Oatmeal Almond Cookies
Cranberry White Chocolate Cookies
Buttery Sugar Cookies with Sprinkles
Chocolate Peanut Butter Cookies with Snickers
No Bake Cranberry Pecan Cookies
Easy Chocolate Cake with Homemade Chocolate Buttercream (huge hit)
Butter Pecan Praline Poke Cake (Number ONE recipe on the blog!)
Coconut and Pineapple Cream Cheese Pie
Tangy Key Lime Pie (one of our favorites!)
Blue-Raspberry Frosted Lemonade
Lemonade Drinks (some frozen varieties here)
Air Fryer Peaches with Ice Cream
Pumpkin Pie with Condensed Milk
Copycat Cracker Barrel Coca Cola Cake
Creamy Lemon Pie with Sour Cream
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