These buttery-sweet white chocolate and raspberry blondies are a fast and delicious summer treat! Melting the butter and stirring all the ingredients takes about 5 minutes.
The white chocolate and raspberry blondies are sweet and slightly tart, vanilla flavored, rich, and buttery with a note of caramel. If there is one sweet treat I can never say no to, it must be a brownie or a blondie. Sweet, gooey, fudgy, or cakey, simple or with added ingredients like fruit or nuts, made with dark or white chocolateโฆ it doesn't matterโฆ I love them all!
8 ingredients
Working time: 5 minutes
Baking time: 35 minutes
These white raspberry and white chocolate blondies are no exception. And if you are looking for other fast-baked desserts, try Blueberry Puff Pastry, Easy Strawberry Turnovers, or Sour Cherry Cake.
I love to bake bars when I am supposed to bring something sweet to a party. They are easy to transport, they don't spoil easily in the heat, they don't break. You can eat them with your hand; there is no need for a fork or a plate. And everybody just loves them!
Jump to:
What is a blondie?
- Everybody knows brownies, but what is a blondie? Just like a brownie, it's a dessert bar containing lots of butter and sugar, baked in a small pan and cut into small squares.
- But unlike the brownies, they are made with white chocolate instead of dark and brown sugar. So they are different from white chocolate brownies as well. These latter are made with dark chocolate and contain white chips or chunks.
- Blondies are flavored with vanilla and often contain different nuts, toffee, or choc chips.
Recipe ingredients
Butter: it is preferable to use unsalted butter with a high amount of fat (European style with at least 80% fat). It works best for these slices.
Brown sugar: A "must" ingredient when baking this kind of bar; together with vanilla, they impart the slices their typical butterscotch flavor.
Either light or dark brown sugar is fine. You can use white sugar, and the slices will still taste good, but you will miss the deep caramel note that the brown sugar adds.
White chocolate: chips or chopped. Use good quality, your favorite brand, and something you would eat as it is.
Raspberries: fresh or frozen. If they are frozen, there is no need to thaw them.
See the recipe card for full information on ingredients and quantities.
How to make white chocolate raspberry blondies?
- Step #1: Melt the butter in a small saucepan or in the microwave. Add brown sugar and vanilla extract. Whisk well.
- Step #2: Whisk in the egg. Add flour and salt, and whisk again.
- Steps #3 and #4: Stir in the chips using a spoon.
- Step #5: Transfer the batter to the prepared tin. Dot with the raspberries and press them lightly into the batter.
- Step #6: Bake for 35-45 minutes. They should be lightly brown around the edges but still slightly undercooked in the middle. Let cool in the pan. Cut into squares before serving. Dust with icing sugar if desired.
Make ahead and storage
You can make the raspberry white chocolate blondies ahead of time, let them cool, cut them, and keep them in an airtight container until ready to serve. They will be perfect for at least 3 days when kept at room temperature and at least 5-6 days if kept in the refrigerator.
You can also freeze the bars. Let them cool completely, slice them, and freeze solid on a tray or large plate. Once frozen, transfer to freezer bags and freeze for up to 3 months. Then, defrost in the fridge overnight or at room temperature for a few hours.
More blondies and brownies
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๐ Recipe
White Chocolate and Raspberry Blondies
Equipment
- Baking pan 8x8 inch/ 20x20 cm
Ingredients
- 1 stick unsalted butter Note 2
- 1 cup brown sugar Note 3
- 1 teaspoon pure vanilla extract
- 1 egg large
- 1 cup all-purpose flour
- ยผ teaspoon fine sea salt or Kosher
- ยฝ cup white chocolate Note 4
- 1 cup raspberries Note 5
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Lightly grease the baking pan and line it with parchment paper.
- Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave. Add brown sugar and vanilla extract. Whisk well. Whisk in the egg. Add flour and salt, and incorporate. Stir in the chocolate chips with a spoon. Transfer the batter to the prepared tin.1 stick unsalted butter + 1 cup brown sugar + 1 teaspoon pure vanilla extract + 1 egg + 1 cup all-purpose flour + ยผ teaspoon fine sea salt + ยฝ cup white chocolate
- Scatter the raspberries on top and press them lightly into the batter.1 cup raspberries
- Bake blondies for 35-45 minutes. They should be lightly brown around the edges but still slightly undercooked in the middle (Note 6). Let cool in the pan.
- Cut into squares before serving. Dust with icing sugar if desired.
Video
Notes
- Measurements: It's preferable to use a kitchen scale when baking; it guarantees for best results. Using too much flour will result in cakey, tough slices
- Preferably European-style butter with at least 80% fat. Don't use reduced-fat butter or margarine for making blondies or brownies.
- Sugar: Either light or dark brown sugar is okay.
- Chocolate: White chocolate chips or chopped chocolate.
- Raspberries: Either fresh or frozen. If using frozen, don't thaw them. Blondies made with frozen berries might need a few more minutes in the oven, but check.
- Please don't overbake; they will continue cooking in the pan while they cool.
Jade says
For 2 & 3x the recipe, what size pan is used?
Adina says
Hi Jade. When I make a double batch I use two pans, I find it easier. If you use one, then more or less double as large and you should check the blondies to see if they are cooked through.
Rita says
Iโm in the same boat as disappointed baker. & my oven temp is fine as I just finished baking cookies.. I bake the blondies for a total of 45 minโฆ the idea & flavors work but cooking time is way offโฆ
Adina says
Hi Rita, sorry to hear that. I've baked them so many times and it was always the same. But if several people have the same problem, I will make a note in the recipe.
Holly D says
5 stars! Easy recipe and they were sooo good even after a few days in the fridge. Iโll definitely use this recipe again!!
Nadia says
I LOVE THIS RECIPE!