Dessert

Raspberry White Chocolate Blondies Recipe

ByElla Hart March 28, 2026March 28, 2026

Introduction

These Raspberry White Chocolate Blondies combine the rich sweetness of white chocolate with the tart freshness of raspberries for a delightful treat. Soft, chewy, and packed with fruity bursts, they’re perfect for dessert or an indulgent snack.

The image shows three square dessert bars stacked on top of each other on a white parchment paper over a white marbled surface. Each bar has a light golden base with visible pieces of red raspberries mixed inside. The tops are drizzled with a thin white icing in diagonal lines, creating a glossy texture. There is a whole raspberry placed near the stack on the surface, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1 cup fresh raspberries

Instructions

Step 1: Preheat the oven to 175°C (350°F) and line a 9×9 inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
Step 3: Add the eggs and vanilla extract to the sugar mixture and whisk until fully incorporated.
Step 4: In a separate bowl, mix the flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
Step 5: Carefully fold in the white chocolate chips and fresh raspberries, taking care not to crush the fruit.
Step 6: Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Step 7: Bake for 30 to 35 minutes, or until the center is set and the edges turn lightly golden.
Step 8: Allow the blondies to cool completely in the pan before lifting out using the parchment paper. Slice and serve.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to brighten the raspberry notes.
Substitute frozen raspberries if fresh aren’t available, but fold them in gently to avoid excess moisture.
Use white chocolate chunks instead of chips for gooey pockets of chocolate in each bite.
To make the blondies more decadent, sprinkle a few extra white chocolate chips on top before baking.

Storage

Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 2 months. When reheating, warm briefly in the microwave or enjoy at room temperature for the best texture.

How to Serve

The image shows three stacked dessert bars on a white parchment paper, placed on a white marbled surface. The bars have a creamy, light beige base with swirls of bright red fruit, likely raspberries, mixed throughout. A thin, white glaze is drizzled on top in diagonal lines, adding a glossy texture. The bars have soft, slightly uneven edges, indicating they are homemade. A fresh raspberry is placed next to the stack for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw and drain them slightly before folding into the batter to prevent excess moisture that could affect texture.

How do I know when the blondies are done baking?

The blondies are done when the edges are lightly golden and the center is set but still slightly soft to the touch. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.