Skip to Content

White Chocolate and Raspberry Blondies

Sharing is caring!

One bowl white chocolate and raspberry blondies. These buttery-sweet blondies with tart, bright red raspberries are an easy-to-make yet decadent summer treat!

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 chocolate… it doesn’t matter… I love them all!

These white chocolate and raspberry blondies are no exception. Rich, sweet and spiked with those wonderfully tart and refreshing berries, they are really addictive. And if you are looking for another fast baked dessert, try these Easy Strawberry Turnovers (with Puff Pastry).

blondies with white chocolate and topped with fresh berries.

Hungry For More Fast Recipes?

Sign up for the Newsletter to get Quick and Delicious Recipes in your Inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Facebook.

White chocolate blondies with raspberries

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.

many blondies dusted with icing sugar and topped with berries.

Subscribe to our Newsletter!

Why love these raspberry blondies?

  • Taste: they are so gooood! Sweet and slightly tart, vanilla flavored, rich and buttery with a note of caramel.
  • Texture: dense yet tender, almost melting in your mouth.
  • Fast: it takes about 5 minutes to melt the butter and stir all the ingredients. The baking time is short, about 20-25 minutes, so you could actually be ready in about 30 minutes, 40 tops. That’s great, considering this is still a cake we are talking about.
  • One bowl: you will only need one bowl to stir the batter. And a saucepan to melt the butter, in case you will not use a microwave for that. Or you can add all the remaining ingredients to the saucepan with the melted butter and mix them in there.
  • No mixer: all you need is a small whisk and a spoon.
  • Potluck: 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 from the hand; there is no need for a fork or a plate. And everybody just loves them!
collage of two pictures of blondies with raspberries.

What do you need?

  • 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 bars; 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, something you would eat as it is as well.
  • Raspberries: fresh or frozen. If they are frozen, there is no need to thaw them.
  • All-purpose flour
  • Egg
  • Vanilla extract
  • Pinch of salt
bowls with flour, melted butter, sugar, vanilla, white chocolate, egg, raspberries overhead view.

What can you add?

  • The first thing that comes to mind is nuts. I love walnuts and pecans, but macadamia, almonds, or hazelnuts taste great as well in this combination.
  • You can also add butterscotch chips or toffee as well.
one blondie with a raspberry on top.

How to make raspberry and white chocolate blondies?

  1. Preheat the oven and prepare a small baking pan. Grease it lightly and line it with parchment paper.
  2. Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave.
  3. Add brown sugar and vanilla extract. Whisk well. (1)
  4. Whisk in the egg. (2)
  5. Add flour and salt, whisk again.
  6. Stir in the chips using a spoon. (3,4)
  7. Transfer the batter to the prepared tin.
  8. Dot with the raspberries and press them lightly into the batter.
  9. Bake for 20-25 minutes. They should be lightly brown around the edges but still slightly undercooked in the middle.
  10. Let cool in the pan.
  11. Cut into squares before serving. Dust with icing sugar if desired.

Hungry For More Fast Recipes?

Sign up for the Newsletter to get Quick and Delicious Recipes in your Inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Facebook.

collage of four pictures of stirring batter with a small whisk.

Our quick recipes directly in your inbox!

collage of two pictures of blondies with raspberries before and after baking.

Tips

  • 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
  • Don’t overcook the bars. They should be slightly undercooked in the middle, as they will continue to cook as they cool in the pan.
  • Don’t thaw the berries if they are frozen. Bars baked with frozen berries might need a couple of minutes of extra baking time.
  • Let them cool completely before removing from the pan and cutting them.
blondie cut in the middles showing white chocolate chips and berries around it.

How to keep?

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.

stapled cake dusted with icing sugar with berries around it.

More quick recipes:

Hungry For More Fast Recipes?

Sign up for the Newsletter to get Quick and Delicious Recipes in your Inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Facebook.

stapled cake dusted with icing sugar with berries around it.

White Chocolate and Raspberry Blondies

Decadent white chocolate and raspberry blondies, perfect for the summer season. Easy and quick to make, perfect for a potluck party. They can be made with fresh or frozen berries.
4.34 from 6 votes
Print Pin Share Grow.me Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 16
Calories: 164kcal
Author: Adina

Equipment

  • Baking pan 8×8 inch

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
  • ¼ teaspoon fine sea salt or Kosher
  • ½ cup white chocolate Note 4
  • 1 cup raspberries Note 5

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease an 8×8-inch (20×20 cm) 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.
  • Scatter the raspberries on top and press them lightly into the batter.
  • Bake for 20-25 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

  1. 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
  2. Preferably European-style butter with at least 80% fat. Don’t use reduced-fat butter or margarine for making blondies or brownies.
  3. Either light or dark brown sugar is okay.
  4. White chocolate chips or chopped chocolate.
  5. 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.
  6. Please don’t overbake; they will continue cooking in the pan while they cool.

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 49mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Keywords: raspberry blondies, raspberry white chocolate blondies, white chocolate and raspberry blondies, white chocolate blondies
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Holly D

Saturday 9th of October 2021

5 stars! Easy recipe and they were sooo good even after a few days in the fridge. I’ll definitely use this recipe again!!

Nadia

Friday 8th of October 2021

I LOVE THIS RECIPE!

Disappointed Baker

Wednesday 22nd of September 2021

Despite leaving the blondies in the oven MUCH longer than recommended, they never cooked. I left them in more than 15 minutes extra (checking on them every few minutes), but everything but the edges remained soupy. I'm not sure if something is wrong with the temperature or the timing in this recipe, but it was a complete failure for me, and I ultimately had to throw them out. The notes in the recipe to not over-bake these are laughable - I couldn't even bake them, never mind over-bake them.

Adina

Monday 27th of September 2021

I'm sorry to hear that; I cannot imagine what could go wrong other than your oven is not functioning well or you didn't set the right temperature. I've rechecked the recipe; everything is as it's supposed to be, and I've baked this recipe at least 10 times. And no brownie/blondie should be baked for more than 20 to 30 minutes. Check your oven, please!

This site uses Akismet to reduce spam. Learn how your comment data is processed.