These White Chocolate Raspberry Blondies are so rich and gooey with every bite. Made in one bowl with 11 ingredients they're simple to make for any level of baker, plus they're a beautifully pink and white in color. Bring them to your next party, they're sure to be a crowd winning recipe!
If you're looking for the ultimate dessert, look no further! With just a few simple steps and minimal prep, these fudgy white chocolate and raspberry blondies are the decadent, one bowl dessert you've been looking for!
Full of rich flavors and a chewy texture, these blondies are a special treat everyone will love. Creamy white chocolate paired with tart raspberries are the perfect flavor combination, and a sweet spin on the classic you know and love. These blondies are simply irresistible!
If you like simple and impressive treats like these, try our other favorite easy dessert recipes. We love these Oreo Cheesecake Brownies and this decadent White Chocolate Cake, too. Blondie lovers, these Snickerdoodle Blondies will be your next dream come true!
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Table of Contents
WHY YOU'LL LOVE THIS RECIPE
- One Bowl Dessert Recipe: With just a handful of ingredients and a few easy steps, this is the perfect recipe for bakers and cooks of all levels. They're even fun to make with kids!
- Foolproof Homemade Sweet: Made with familiar ingredients, these blondies are a tried and true recipe that turn out great, every time.
- Perfect Make Ahead Treat: Bake these ahead of time and cool. Slice and serve whenever you're ready. They're an ideal make-ahead dessert - no need to stress about timing!
- Easily Customizable: We love white chocolate and raspberry together here, but feel free to add in any other nuts, chocolate chips or fruit you've got on hand.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Salted Butter: The base fat to any great baked good. It's key for rich flavor and moist texture - use salted here to enhance the other flavors even more.
- Light Brown Sugar: adds caramel notes and a deep flavor to the cake.
- Granulated Sugar: gives the blondies a nice base sweetness.
- Large Eggs: binds all of the ingredients together.
- Vanilla and Almond Extract: adds in flavoring to the batter. We love how the vanilla and almond notes pair perfectly with the white chocolate and raspberries.
- All-Purpose Flour: gives the blondies their main structure and texture. For a gluten-free version, use 1 for 1 cup gluten free flour.
- Cornstarch: helps to bind the batter together and thicken the blondies for that fudgy, chewy texture.
- Baking Powder: the leavening agent - this is responsible for helping the batter to rise just the right amount and keeps it tender and soft.
- Salt: every baked good needs a pinch of salt to balance out the sweet flavors.
- White Chocolate: use good quality white chocolate - chips or a chopped bar work, and the sweetness compliment the tangy raspberries nicely.
- Raspberries: tart and sweet fresh or frozen raspberries pair perfectly with the white chocolate.
Tools You'll Need
How to make White Chocolate Raspberry Blondies
- Preheat the oven to 350°F. Meanwhile, line a 9x13-inch baking pan with parchment paper, leaving paper hanging over the sides of the pan to help easily remove the blondies later.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture should be paste-like and cleanly pull from the sides of the bowl when it is finished.
- Whisk in the eggs and 1 yolk, and the vanilla and almond extracts, until just combined.
- Add flour, cornstarch, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Scatter the raspberries evenly over the top of the batter, gently pressing down slightly.
- Bake for 34-38 minutes, or until the blondies are golden brown around the edges and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove pan from the oven and allow the blondies to cool completely on a wire rack.
- Once cooled, remove from pan and use a sharp knife to cut the blondies into squares or bars.
Expert Tips for Recipe Success
- Line the pan with parchment paper. To keep blondies from sticking and for an easy and mess-free removal when you're ready to serve.
- Avoid over-mixing the batter. For that perfectly fudgy, ooey-gooey texture, mix ingredients until they're just combined, but resist the urge to over-mix!
- Don't thaw berries. If using frozen raspberries, avoid thawing them ahead of time so they don't become mushy or discolor the batter.
Storage and Freezing Instructions
These blondies can be stored at room temperature for up to 5 days in an airtight container. You can also refrigerate them for up to one week.
If you've got leftovers or aren't ready to enjoy all of them at once, these blondies can be stored in an airtight container in the freezer for up to 2 months. Thaw at room temperature for an hour or so until easy to eat.
Variations
The best part about these cookie bars is they can be customized to your favorite flavor profiles! Here are some of our favorites:
- Try other fruit and chocolate variations: strawberries and dark or milk chocolate are another decadent combination.
- Add in nuts for extra flavor and texture: fresh or frozen blueberries, some lemon zest and pecans or walnuts would make for a delicious flavor profile.
- Use a variety of chocolate chips: combine your favorite types of chocolate chips for the ultimate craveable dessert - double or triple chocolate blondies are still blondies!
- Finish with a melted chocolate drizzle: to take these blondies over-the-top!
FAQs
Yes, perfectly gooey! They're meant to have a fudgy, almost under-cooked texture. That's what makes them so decadent and delicious.
You may have over-mixed and over-baked your blondies. Double check your oven temperature, keep an eye on the timer, and don't over-work the batter when mixing the ingredients together.
Sweet, creamy white chocolate and tart raspberries are an ultimate flavor combo. The tangy raspberries are the perfect compliment to the sweetness of the white chocolate.
The main difference is that blondies are made with brown sugar and vanilla extract for flavor, and brownies are made with chocolate and cocoa powder. They're both fudgy and delicious!
They're supposed to have that signature ooey-gooey, moisty and fudgy center. They may look undercooked, but that just means they're perfectly ready to enjoy!
More Easy Dessert Recipes
White Chocolate Raspberry Blondies
Ingredients
- 1 cup salted butter melted and slightly cooled
- 1 ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 3 large eggs (2 whole egg and 1 yolk)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces white chocolate chips or chopped white chocolate bars
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture should be paste-like and cleanly pull from the sides of the bowl when it is finished.
- Whisk in the eggs and 1 yolk, vanilla and almond extract, just until combined.
- Add flour, cornstarch, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate until evenly distributed in the batter.
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Scatter the raspberries evenly over the top of the batter, gently pressing them down slightly into the batter.
- Bake in the preheated oven for 34-38 minutes, or until the blondies are golden brown around the edges and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
- Once cooled, use a sharp knife to cut the blondies into squares or bars.
Video
Notes
-
- Try other fruit and chocolate variations: strawberries and dark or milk chocolate are another decadent combination.
-
- Add in nuts for extra flavor and texture: fresh or frozen blueberries, some lemon zest and pecans or walnuts would make for a delicious flavor profile.
-
- Use a variety of chocolate chips: combine your favorite types of chocolate chips for the ultimate craveable dessert - double or triple chocolate blondies are still blondies!
-
- Finish with a melted chocolate drizzle: to take these blondies over-the-top!
Linda
I bet these are REALLY good. I can't do the berry seeds, but I'm sure I'll be able to find something similar to use. Can't wait to try them 😋
Laura Ashley
YAY!! Thank you so much!! You could use a nut instead of berries or even a different type of baking chocolate/chip.
Laura Ashley
Made these for my family tonight and they were a hit!! Love the combo of white chocolate and raspberries!!