Name: White Chocolate and Raspberry Blondies
Prep time: 5 min
Cook time: 35 min
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)

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

bowls with flour, melted butter, sugar, vanilla, white chocolate, egg, raspberries overhead view.

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?

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

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.

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

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.

blondie cut in the middles showing white chocolate chips and berries around it.

More blondies and brownies

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