Dessert

Raspberry White Chocolate Blondies Recipe

BySarah Summers March 28, 2026March 28, 2026

Introduction

Raspberry white chocolate blondies offer a delightful twist on the classic treat, combining creamy sweetness with a burst of fresh fruit. These blondies are perfect for a cozy afternoon snack or a special dessert.

Three square-shaped dessert bars are stacked on white parchment paper over a white marbled surface. Each bar has a creamy light yellow base filled with chunks of bright red raspberries and pieces of white chocolate. The top layer is drizzled with thin lines of white icing that creates a textured look. A single fresh raspberry is placed to the right side of the stack. The lighting is soft with slight shadows to show the bars' texture and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line a 9×9 inch baking pan with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and combined.
Step 3: Add the eggs and vanilla extract to the butter and sugar mixture, then whisk until fully incorporated.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing.
Step 5: Carefully fold in the white chocolate chips and fresh raspberries, taking care not to crush the raspberries.
Step 6: Spread the batter evenly into your prepared pan, smoothing the top with a spatula.
Step 7: Bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden brown.
Step 8: Allow the blondies to cool completely in the pan before lifting them out using the parchment paper and slicing into squares.

Tips & Variations

For a more tart flavor, substitute half of the fresh raspberries with frozen, gently thawed before folding in.
Use white chocolate chunks for a gooey texture instead of chips.
To avoid crushed berries, gently fold them in last and mix just until distributed.
Add a sprinkle of flaked sea salt on top before baking to enhance the flavors.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, melty treat.

How to Serve

Three square-shaped dessert bars stacked on a white piece of parchment paper are shown. Each bar has two layers: the base is light golden and firm with visible small chunks of red raspberries and white chocolate chips scattered throughout, while the top is drizzled with a white icing in thin stripes. A fresh raspberry is placed on the white marbled surface next to the bars. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries can be used but be sure to thaw and drain them well to prevent excess moisture in the batter.

How do I know when the blondies are done baking?

The edges should be lightly golden, and the center should be set but still slightly soft. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.