Recipe Overview
Why you’ll love it: Ultra-moist raspberry white chocolate blondies are absolutely irresistible. You won’t believe how easy they are to make!
How long it takes: 10 minutes to prep, 25 minutes to bake
Equipment you’ll need: mixing bowl, 8 x 8 inch square baking pan
Servings: 9
It’s been awhile since I posted something sweet! I think it’s time, what do you think? And these raspberry white chocolate blondies are little sweeties. They’re a take on my classic blondies and chocolate chip blondies.
I love the simple, no-fuss recipe. The ingredients are just basic things you probably already have in your pantry and refrigerator: butter, brown sugar, egg, vanilla, salt, and flour.
This recipe for white chocolate blondies uses fresh raspberries and white chocolate chips. It’s a great recipe for summer when raspberries are in season. I made these AND the chocolate chip blondies for a dinner we hosted recently with family. They both disappeared quickly. The blondies are ULTRA moist, chewy, and full of fruity flavor from the raspberries.
“Super easy recipe and they were soo good even after a few days in the fridge. I’ll definitely use this recipe again!!”
Helpful Tip
Since the raspberries add a lot of natural moisture, you’ll want to make sure they’re as dry as possible after you rinse them. I give them a gentle spin in my salad spinner, not too vigorously because you don’t want the delicate raspberries to disintegrate. If you’re thinking ahead, rinse the berries earlier in the day, dry them, and arrange them in a single layer on a dish in the refrigerator to dry completely.
Other than that, this recipe is completely straightforward and very easy. You are going to love it!
More Bar Recipes
Raspberry White Chocolate Blondies
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup white chocolate chips
- 6 ounces fresh raspberries (washed and dried thoroughly)
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 melted butter and brown sugar until smooth. Add egg and vanilla, and stir until well-combined. Stir in flour and salt, just until combined.½ cup unsalted butter, melted, 1 cup packed light brown sugar, 1 large egg, 2 teaspoons pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
- Stir in half of raspberries, and all but a tablespoon or two of white chocolate chips.½ cup white chocolate chips, 6 ounces fresh raspberries
- Spread batter evenly in 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. Don't overbake the blondies; they should be dense and very moist.
- 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 cutting into squares.
Notes
- Storage: Cool blondies completely before storing in an airtight container. I recommend refrigerating them if you’re storing them for more than 1 day.
- Helpful tip: The raspberries should be as dry as possible. You don’t want to add extra water to the blondie batter. I rinse the berries and gently spin them in my salad spinner to remove extra water. If you have time, spread the raspberries on a paper towel to finish drying.
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!
Hi, can i use freeze dried raspberry bits instead of the fresh ones? Fresh raspberries arent available where i live. In case i can, should i adjust anthing or just the same? Thanks.
I haven’t tested them that way so I can’t say for sure, but let me know if you give it a try! I think it will work okay.
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.