Where do I even start with these Raspberry White Chocolate Blondies? If you haven’t tried the raspberry white chocolate combo, prepare to meet your new obsession. These blondies have become my go-to whenever I need a quick fix of something sweet, tart, and tbh, perfect. Trust me, after you try them, you’ll understand why I can’t stop raving about them!
Let’s talk about that flavour combo. The tartness of raspberries mixed with the creamy sweetness of white chocolate is a match made in dessert heaven. (And who can resist that pretty pop of red against the golden blondie? So cute.) Every bite is a perfect balance of fruity and chocolatey goodness, making it impossible to stop at just one. I mean, why would you even want to? 😉
Even my friend, who claims not to have a sweet tooth (yeah, right), couldn’t keep his hands off these blondies. They’re that good. And the best part? They’re super easy to make. It uses melted butter so we don’t have to worry about creaming until our shoulders pop.
If you’re worried about making a mess in the kitchen, don’t be. This is one of those wonderful one bowl recipes. Just mix, bake, and get ready to eat. Seriously, the hardest part about these blondies is waiting for them to cool down enough to cut into squares (the struggle is real).
The aroma of baked raspberries and melting white chocolate will make your kitchen smell like a bakery. But personally, I like these blondies fresh otut of the fridge, it makes the blondies even chewier!
Why you'll love this Raspberry White Chocolate Blondie
- Easy to make: Minimal ingredients, minimal prep, and one mixing bowl, need I say more?
- Perfect summer flavours: The tartness of the raspberries cuts through the sweetness of the white chocolate!
- Super pretty: These blondies aren’t just tasty but just so gorgeous.
KITCHEN EQUIPMENT FOR THIS RECIPE
- Hand or stand mixer
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Parchment paper
- 8×8 inch baking pan
- Wire cooling rack
- Spatula
How to make these Raspberry White Chocolate Blondies
1. Preheat the oven to 350°F (175°C), line a 8×8 inch baking pan with parchment paper or butter.
2. In a large bowl, whisk together the butter and brown sugar. Then mix in the egg and vanilla extract.
3. Mix in the flour and salt until just combined. Fold in 90g of the raspberries and 75g of the chocolate chips. Do not overmix.
4. Pour into the baking pan and spread the batter evenly, ensure you fill in the corners of the pan. (These blondies will bake the shape in which you place in the pan so make sure it is nice and flat!)
5. Evenly sprinkle the remaining raspberries and white chocolate over the batter and gently press them in just so that they are stuck to the batter.
6. Bake for about 30 minutes or until the edges are golden brown.
7. Leave the blondie to cool in the pan for 10 minutes before transferring onto a wire rack to cool completely. Cut into 16 squares. I like these cold from the fridge but eat them how you’d like!
Tips for the perfect Raspberry White Chocolate Blondie
Be gentle with the raspberries: Fold them in carefully to avoid breaking them up too much.
Check the blondies early: Oven temperatures vary, so start checking around 25 minutes to prevent overbaking.
Cool completely before cutting: This ensures clean, neat squares (if you can wait that long).
FAQ!
Can I use other berries? Absolutely! Try blueberries or blackberries for a twist.
What if I don’t have white chocolate? Milk chocolate or dark chocolate can also work, though the flavour profile will change.
Is it okay to double the recipe? Sure, just use a larger pan and adjust the baking time accordingly.
Storage instructions
These Raspberry White Chocolate Blondies can be stored in an airtight container at room temperature for up to 5 days, making them perfect for preparing ahead of any event. They also freeze beautifully for up to 3 months—just wrap them well!
And there you have it, a dessert that’s as fun to make as it is to eat. Bake a batch of Raspberry White Chocolate Blondies and watch them become your new favorite treat.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Raspberry White Chocolate Cookies: the perfect summer cookie recipe, featuring fresh raspberries and rich white chocolate.
Blueberry Muffins: enjoy moist, flavourful muffins with a delicious streusel topping.
Lemon Blueberry Loaf: Enjoy this easy to make fruit loaf, a moist and flavourful snack for summer.
Raspberry White Chocolate Blondies
- Total Time: 40 minutes
- Yield: 16 1x
Description
Ingredients
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 100 g white chocolate chips or chunks, i used a mix of white chocolate chips and 25g chunks for the topping
- 120 g raspberries fresh or frozen, save 1/4 for topping. if using frozen, do not defrost.
Instructions
-
Preheat the oven to 350°F (175°C), line a 8×8 inch baking pan with parchment paper or butter.
-
In a large bowl, whisk together the butter and brown sugar. Then mix in the egg and vanilla extract.
-
Mix in the flour and salt until just combined. Fold in 90g of the raspberries and 75g of the chocolate chips. Do not overmix.
-
Pour into the baking pan and spread the batter evenly, ensure you fill in the corners of the pan. (These blondies will bake the shape in which you place in the pan so make sure it is nice and flat!)
-
Evenly sprinkle the remaining raspberries and white chocolate over the batter and gently press them in just so that they are stuck to the batter.
-
Bake for about 30 minutes or until the edges are golden brown.
-
Leave the blondie to cool in the pan for 10 minutes before transferring onto a wire rack to cool completely. Cut into 16 squares. I like these cold from the fridge but eat them how you’d like!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Bars
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