Dessert

Raspberry White Chocolate Blondies Recipe

BySarah Summers April 2, 2026April 2, 2026

Introduction

Raspberry White Chocolate Blondies are a delightful twist on the classic blondie bar, combining creamy white chocolate chips with fresh, tangy raspberries. These rich and chewy bars offer a perfect balance of sweet and tart flavors, making them an irresistible treat for any occasion.

The image shows three square dessert bars stacked on top of each other on a white parchment paper over a white marbled surface. Each bar has a light golden base with visible pieces of red raspberries mixed inside. The tops are drizzled with a thin white icing in diagonal lines, creating a glossy texture. There is a whole raspberry placed near the stack on the surface, adding a fresh touch to the scene. 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 the oven to 175°C (350°F) and line a 9×9 inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
Step 3: Add the eggs and vanilla extract to the sugar mixture and whisk until fully incorporated.
Step 4: In a separate bowl, mix the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
Step 5: Carefully fold in the white chocolate chips and fresh raspberries, being gentle to avoid crushing the berries.
Step 6: Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Step 7: Bake for 30 to 35 minutes, or until the center is set and the edges turn lightly golden.
Step 8: Allow the blondies to cool completely in the pan before lifting out using the parchment paper and slicing into squares.

Tips & Variations

For a nutty crunch, add 1/2 cup chopped pecans or walnuts to the batter along with the chocolate chips and raspberries.
If fresh raspberries aren’t available, frozen ones can be used but fold them in directly from the freezer to minimize bleeding.
Use white chocolate chunks instead of chips for larger bursts of creamy sweetness.
To enhance raspberry flavor, add a teaspoon of lemon zest to the batter.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 2 months. Reheat in the microwave for about 15 seconds if desired.

How to Serve

The image shows three stacked dessert bars on a white parchment paper, placed on a white marbled surface. The bars have a creamy, light beige base with swirls of bright red fruit, likely raspberries, mixed throughout. A thin, white glaze is drizzled on top in diagonal lines, adding a glossy texture. The bars have soft, slightly uneven edges, indicating they are homemade. A fresh raspberry is placed next to the stack for decoration. Photo 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?

Yes, frozen raspberries work well. Fold them in gently while still frozen to prevent the batter from turning pink and becoming too watery.

How do I know when the blondies are done baking?

The blondies are done when the center is set and no longer jiggly, and the edges are lightly golden. A toothpick inserted near the center should come out with just a few moist crumbs.