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).
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.
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.
- 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 with your hand; there is no need for a fork or a plate. And everybody just loves them!
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 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, 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
Variations
- 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.
How to make
- Preheat the oven and prepare a small baking pan. Grease it lightly 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. (1)
- Whisk in the egg. (2)
- Add flour and salt, and whisk again.
- Stir in the chips using a spoon. (3,4)
- Transfer the batter to the prepared tin.
- Dot with the raspberries and press them lightly into the batter.
- 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.
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.
How to keep it?
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.
A blondie brownie is a type of cookie that is similar to a brownie but contains white chocolate instead of cocoa powder or dark chocolate. It is typically baked in a pan and then cut into squares before serving.
Ingredients for White Chocolate Raspberry Blondies: butter, brown sugar, vanilla extract, eggs, flour, salt, white chocolate & raspberries - check out the recipe card to view the quantities!
Blondies are a type of dessert made with flour, butter, sugar and eggs. They are usually baked in a pan and then cut into squares before serving. White Chocolate and Raspberry Blondies are a combination of two popular flavors.
White chocolate and raspberry blondies are a classic combination. The addition of raspberries gives these blondies a lovely pink color. They're perfect served warm straight out of the oven or chilled for later.
The best way to test if your blondie brownie is cooked is to insert a toothpick in the middle of the pan and pull it out. If the toothpick comes out clean, the blondies are baked.
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📖 Recipe
White Chocolate and Raspberry Blondies
Equipment
- Baking pan 8x8 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 8x8-inch (20x20 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 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
- 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.
- Either light or dark brown sugar is okay.
- White chocolate chips or chopped chocolate.
- 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.
Nadia says
I LOVE THIS RECIPE!
Holly D says
5 stars! Easy recipe and they were sooo good even after a few days in the fridge. I’ll definitely use this recipe again!!
Rita says
I’m 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 min… the idea & flavors work but cooking time is way off…
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.
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.