White chocolate and raspberry is a match made in heaven, which is why my whole family is obsessed with these White Chocolate Raspberry Blondies! They're rich, buttery, and filled with sweet chunks of white chocolate and juicy raspberries. With just 10 ingredients and less than an hour, you can whip up these buttery blondies.
Jump to:
- Why You'll Love This Recipe
- Key Ingredients Needed
- Substitutions and Variations
- How To Make White Chocolate Raspberry Blondies
- Expert Baking Tips
- Frequently Asked Questions
- Storing and Freezing Instructions
- A quick note about baking in grams...
- More Bars and Brownies For You To Try!
- White Chocolate Raspberry Blondies
Need a new summer dessert? Then you have just got to make this white chocolate raspberry blondies!!
A buttery, gooey blondie is studded with sweet white chocolate chips and fresh, juicy raspberries. They're simple, sweet, and absolutely addictive.
The best part about this recipe is how truly easy it is to make! You only need one bowl, no fancy ingredients, and they bake up in about 35 minutes, meaning you can whip up a tasty treat in less than one hour.
Similar to a white chocolate version of my raspberry brownies, these blondies are sure to be a huge hit among your family and friends!
Be sure to also check out my Biscoff Blondies for another fun treat!
Why You'll Love This Recipe
- White chocolate + raspberry is a perfect flavor combo
- You only need 10 ingredients and just about 45 minutes to bake
- No mixer needed, just a wooden spoon and a mixing bowl
- They're almost addictive, and you might feel the need to eat more than one!
- This is like a white chocolate version of my raspberry brownies
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
- Butter: I like to use salted butter because it helps to balance out the sweetness of this decadent treat.
- Oil: Oil helps to add more moisture into the blondies.
- Brown sugar: I like the way that dark brown sugar tastes, but light brown also works, just note that the color will be different.
- Eggs: Room temperature eggs are preferred because they mix into the batter easier and result in a smoother and more evenly baked blondie.
- Vanilla: Vanilla extract adds a sweet, floral note that boosts the flavor of the white chocolate.
- Flour: This is the main structural ingredient in our white chocolate raspberry blondies. I use a high quality all-purpose flour like King Arthur or Gold Medal, but you could even use your favorite 1:1 gluten free flour as long as is has xanthan gum.
- Salt: Since this dessert is SO sweet, you definitely want to add some salt to balances out all that sweetness.
- White chocolate: I typically use white chocolate chips, but you could also chop up a white chocolate bar and use that as well
- Raspberries: You can use either fresh or frozen raspberries. Both work well and taste delicious.
Substitutions and Variations
Dairy free: Substitute the butter with your favorite vegan butter sticks and use dairy free white chocolate chips if you need these to be dairy free.
Gluten free: You can use a 1:1 gluten free all purpose flour that contains xanthan gum if you need these blondies to be gluten free.
Extra chocolatey: Make these buttery raspberry blondies even more decadent by adding in dark chocolate chips as well.
Extra berries: Mix in some blueberries and blackberries for a fun triple berry blondie!
How To Make White Chocolate Raspberry Blondies
STEP ONE: Preheat the oven to 350°F and line an 8x8 square metal baking pan with parchment paper.
STEP TWO: Brown butter in a small pot over medium heat (see this tutorial if you don't know how to brown butter). Let cool for 10 minutes before using
STEP THREE: In a large mixing bowl, stir together the brown butter, oil, brown sugar, eggs, and vanilla extract.
STEP FOUR: To the wet ingredients, add in the flour, baking powder, cream of tartar, and salt. Mix well until the flour is just combined.
STEP FIVE: Lastly, fold in the white chocolate chip and raspberries and transfer the blondie batter to your prepared pan.
STEP SIX Spread the batter into an even layer and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean
STEP SEVEN: Carefully take the white chocolate raspberry blondies out of the oven and allow them to cool completely before cutting into squares and serving.
Expert Baking Tips
- Don't overmix: Once you add the flour in, made sure you only mix it until just combined. Otherwise you run the risk of a tough blondie.
- Frozen raspberries: Sometimes fresh aren't always available, so if you want to use frozen don't thaw them before folding them in.
- Bake in a metal pan: Metal conducts heat more evenly than glass or ceramic and will also give you those crispy edges while keeping the middles buttery and gooey.
- Don't overbake: Bake just until a toothpick inserted into the center comes out clean. You do want your blondies gooey, but they should be stable and hold their shape.
- Cool before cutting: You also want to cool them completely before you cut them so that you can get nice, clean cuts.
- No brown butter: If you don't feel like browning the butter, that's totally fine! Simply melt it in the microwave and let cool slightly before using, you will also need to omit the oil!
Frequently Asked Questions
Room temperature ingredients are preferred because the batter comes together better and is also smoother and bakes more evenly.
Yes, if you don't have fresh you can use frozen. Don't thaw them first, just fold into the blondie batter and bake.
This recipe is tailored to use an 8 inch square pan, but if you don't have that you can use a 9 inch. Keep in mind though, that since the pan is bigger the blondies will be thinner and bake faster.
Personally, that's how I like my blondies. If you think that they're a bit too gooey for your liking add about 30 more grams of flour to the batter.
Storing and Freezing Instructions
Room Temperature: You can keep these blondies in an airtight container at room temperature for up to 4 days.
Refrigerator: If you want to keep them longer, store in an airtight container in the fridge for up to 1 week.
Freezing: To save leftovers for another time, wrap each blondie individually in plastic wrap then keep in a freezer safe bag in the freezer for up to 3 months.
A quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!
More Bars and Brownies For You To Try!
White Chocolate Raspberry Blondies
White chocolate and raspberry is a match made in heaven, which is why my whole family is obsessed with these White Chocolate Raspberry Blondies! They're rich, buttery, and filled with sweet chunks of white chocolate and juicy raspberries. With just 10 ingredients and less than an hour, you can whip up these buttery blondies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 Servings 1x
- Category: Blondies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 113g salted butter- browned
- 20g neutral flavored oil- avocado, canola, vegetable (2 tablespoons)
- 250g dark brown sugar (1 ¼ cup)
- 2 large eggs
- 2 tablespoons vanilla extract
- 180g all purpose flour (1 ½ cup)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 90g white chocolate chips (½ cup)
- 140g raspberries* (1 cup)
Instructions
- Preheat the oven to 350°F and line an 8x8 square metal baking pan with parchment paper.
- Brown the butter in a small pot over medium heat. (see this tutorial for a 'how to') Once browned, let the butter cool for 10 minutes.
- Next, in a large mixing bowl, stir together the slightly cooled brown butter, oil, brown sugar, eggs, and vanilla extract until well combined.
- To the wet ingredients, add in the flour, baking powder, and salt. Mix until just combined.
- Finally, pour the white chocolate chips and raspberries into the blondie batter and gently fold them in until evenly distributed. Transfer the batter to your prepared pan and spread into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Carefully take the pan out of the oven and allow the white chocolate raspberry blondies to cool completely before cutting them into squares.
Notes
- Don't overmix: Once you add the flour in, made sure you only mix it until just combined. Otherwise you run the risk of a tough blondie.
- *Frozen raspberries: Sometimes fresh aren't always available, so if you want to use frozen don't thaw them before folding them in.
- Bake in a metal pan: Metal conducts heat more evenly than glass or ceramic and will also give you those crispy edges while keeping the middles buttery and gooey.
- Don't overbake: Bake just until a toothpick inserted into the center comes out clean. You do want your blondies gooey, but they should be stable and hold their shape.
- Cool before cutting: You also want to cool them completely before you cut them so that you can get nice, clean cuts.
- No brown butter: If you don't feel like browning the butter, that's totally fine! Simply melt it in the microwave and let cool slightly before using, you will also need to omit the oil!
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days or in the fridge for one week. See post for freezing instructions!
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