Ultra-moist raspberry white chocolate blondies are absolutely irresistible. You won’t believe how easy they are to make!
It’s been awhile since I posted something sweet! I think it’s time, what do you think? And these are little sweeties. They’re a take on the chocolate chip blondies from Mary’s wonderful book. I loved the simple, no-fuss recipe. Butter, brown sugar, egg, vanilla, salt, and flour…which I just typed as flower…because I’m writing this at 9:30pm after the longest day. Praying the Lord gives me strength for the next 300+ words because y’all need this recipe. Thankfully I caught the error because you’d probably never come back if you thought that I thought flour was spelled flower. Shoot, I’d never come back. I’d turn in my apron and my laptop.
This recipe for white chocolate blondies uses fresh raspberries and white chocolate, obviously. It’s a great one for summer. I made these AND the chocolate chip blondies for a dinner we hosted with family. They both disappeared quickly. These are ULTRA moist (yeah, I said moist, because they are) and full of fresh flavor from the raspberries.
Since the raspberries add a lot of natural moisture, you’ll want to make sure they’re nice and dry after you wash them before you add them into the batter. Make sure to just try to get them as dry as possible. If you’re feeling energetic, you can even give them a gentle spin in a salad spinner.
Other than that, this recipe is completely straightforward and oh so easy. You guys are going to love it!
More Cookie Bars
- Healthy Chocolate Chip Cookie (Deep Dish!)
- Cinnamon Toast Crunch Bars
- Oreo Cookie Bars
- No Bake Peanut Butter Bars – Don’t feel like turning the oven on? Try these no-bake bars! A perfect summer treat!
- Maple Bacon Brownies from Shugary Sweets
Raspberry White Chocolate Blondies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 6 ounces fresh raspberries, washed and dried
Instructions
- Preheat oven to 350°F. Lightly spray the bottom and sides of an 8-inch square pan with nonstick cooking spray; line with parchment paper, and lightly spray again.
- In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.
- Stir in half of raspberries, and all but a tablespoon or two of white chocolate chips.
- Spread batter into prepared pan. Sprinkle top with remaining raspberries and white chocolate chips. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container. I recommend storing in the fridge if storing for more than 1 day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Super easy recipe and they were soo good even after a few days in the fridge. I’ll definitely use this recipe again!!
So happy to hear you liked them! Thanks for taking the time to leave a comment!
I didn’t have raspberries, but I did have a bag of Nestle Toll House Strawberry and Cream flavored Morsels and More. I made the recipe as directed, added the bag of morsels ( white choc chips, graham cracker bits and strawberry flavored chunks)
I also added a 1/2 tsp of almond extract with the vanilla.
OMG…so good! I should have doubled the recipe!
Oh yum, that sounds awesome!
These were fantasic! We couldn’t wait any longer and scooped some into bowls while they were warm and added a small scoop of dark cherry ice cream. I will definitely be mak8ng these again.
Oh I bet they were so good warm with ic cream! Thanks for taking the time to leave a comment, I’m so glad you liked the recipe!
I made these today using an 8×8 pan and they are great but very thin, seems I either did something wrong or the pan is too big/not enough mix to make them the thickness I prefer!
Hmm, they should be about the thickness that you see in the images here. Were they thinner?
Hi. I was wondering if there should have been some baking powder in this recipe? I made these today and it seemed to look more like an unbaked dough but was baked. Taste is fine, maybe a bit sweet.
Nope, it’s not missing! They are a very dense, moist blondie.