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white chocolate and raspberry brownies topped with fresh berries.

White Chocolate and Raspberry Blondies

These decadent white chocolate and raspberry blondies are perfect for the summer season. They are easy and quick to make and perfect for a potluck party. They can be made with fresh or frozen berries.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Servings 16 blondies
Calories 164kcal
Author Adina


  • Baking pan 8x8 inch/ 20x20 cm


  • 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


  • Preheat the oven to 350°F (180°C). 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 + ¼ teaspoon fine sea salt + ½ 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.



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


Serving: 1blondie | 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