Raspberry White Chocolate Blondies

4.34 from 50 votes

Ultra-moist raspberry white chocolate blondies are absolutely irresistible. You won't believe how easy they are to make!

Prep Time10

Cook Time25

Additional Time20

Total Time55

Course: Cookies & Bars

Cuisine: American

Servings:

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.

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.

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