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Last Updated on April 8, 2021 by Chenée Lewis
Updated March 2021: This raspberry and white chocolate blondies recipe is always a hit! But I found it worked better in a smaller batch and baked up more easily in a 9×9 baking pan. So this updated blog post reflects the new recipe. The YouTube video below is based on the original recipe, so the amounts are doubled.
Blondies are some of my favorite things to bake. Don’t get me wrong — I love all things chocolate, but sometimes I prefer a dessert with rich buttery vanilla flavors. Blondies definitely deliver in that regard. And this recipe for has the added bonus of fresh, tart raspberries to balance out the sweetness of the white chocolate and the chewy, buttery richness of the blondie base.
Guys — these blondies are so rich and decadent. They’re definitely not for the faint of heart! You might notice in the Youtube video below — we’re adding white chocolate three separate times in the process of making these blondies. White chocolate is a major favorite of mine, and together with the raspberries, plus a little lemon zest just to brighten them up, these are truly amazing! You’d never guess they were so easy to make. Get your hands on some raspberries and make these! You won’t regret it.
What’s the difference between a brownie and a blondie?
Blondies are vanilla brownies, often flavored with brown sugar and white chocolate instead of baking chocolate or cocoa powder. Some blondies are made with milk or dark chocolate chips, but my favorite are the ones that highlight the beauty of white chocolate, like these raspberry and white chocolate blondies! And for those of you who love the gooey texture of brownies, never fear! Thanks to melted white chocolate, melted butter, and brown sugar, your white chocolate and raspberry blondies will be as chewy and gooey as you could want!
If you’re looking for an easy dessert bar recipe, look no further! Like most brownie recipes, these raspberry and white chocolate blondies can be whipped up with just a bowl and a whisk! Here’s what you’ll need:
- melted salted butter – gives these raspberry and white chocolate blondies a nice buttery flavor. I typically use salted butter in my baking, but if you use unsalted butter then just add an extra 1/4 teaspoon of salt in with your dry ingredients.
- eggs – make sure your eggs are room temperature so that your blondies cook evenly.
- granulated sugar & brown sugar – adds the right balance of sweetness to these raspberry and white chocolate blondies!
- lemon zest – I love raspberry and lemon together, so a little lemon zest is a perfect boost of flavor! You’ll only need a 1/2 teaspoon of zest, but if you want your blondies a little more lemony, feel free to add a bit more!
- pure vanilla extract – definitely grab a high-quality pure vanilla extract.
- all-purpose flour – I recommend measuring your flour by weight with a kitchen scale or using the spoon-and-level method.
- salt – brings out the flavors in these raspberry and white chocolate blondies!
- white chocolate, divided into three amounts – we’ll be using white chocolate chunks, melted white chocolate, and making a white chocolate ganache to drizzle on top! My favorite white chocolate for this recipe is the Ghirardelli white baking bars, but you can also use white chocolate
- raspberries – my favorite thing about this recipe is that you don’t need to make a raspberry sauce or filling — just toss in your fresh or frozen raspberries! It’s so easy! If you do use frozen raspberries, no need to thaw them out — just toss them in frozen, which will make it easier to fold them in without them falling apart.
- heavy cream – we’re using this to make the ganache that we’ll be drizzling on top. Just to add another layer of decadence!
The main tool you’ll need for these white chocolate and raspberry blondies is a 9×9 baking pan! Other than that, there are no special tools — although I would definitely recommend some parchment paper to make it easier to remove the blondies from the pan and slice them into squares.
Tips and F.A.Q.
If you like your blondies a little gooey, feel free to underbake them by a minute or two. I like mine moist and chewy, but not too gooey, so the 30-minute baking time is perfect for me.
This might happen for a few reasons. First, you may have over measured your flour. It’s important to measure flour accurately, and using a measuring cup can create varying measurements since flour can settle in different ways in the cup. That’s why I always use a kitchen scale to measure dry ingredients, especially flour and powdered sugar. In this raspberry and white chocolate blondies recipe, your flour should weigh 128 grams. If you don’t have a kitchen scale, you can use the spoon-and-level method, which is still not exact, but should get you a more accurate measurement.
No, you can store these raspberry white chocolate blondies in an airtight container at room temperature for up to three days, or up to 5 days in the fridge. You can also freeze them in an airtight container for up to two months.
If you enjoy the raspberries in these white chocolate and raspberry blondies, another recipe you’ll love that features fresh berries is my Fresh Strawberry Cake! It’s so easy to make, but bursting with fresh strawberries and rich vanilla flavor. It will definitely impress your guests for any spring and summer occasions!
And if you like how rich and decadent these raspberry white chocolate blondies are, you definitely want to check out my other dessert bar recipes — you might especially like my pineapple pecan cheesecake bars. Another truly decadent dessert!
Equipment you may need
- ½ cup salted butter - melted
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar - packed
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour - 256g
- ¼ tsp salt
- 4 oz. white baking chocolate - (or white chocolate chips) chopped and divided into three equal amounts
- ⅔ cup raspberries - fresh or frozen (unthawed)
- ½ tsp lemon zest - about half a small lemon
- 1 tbsp heavy cream
- Preheat oven to 350°F. Grease a 9×9 baking pan and line with parchment paper for easy removal of the blondies.
- Melt butter in microwave, checking every 15 seconds. Once melted, stir in ⅓ of white chocolate until smooth. Let cool slightly.
- Beat eggs, sugars, lemon zest, and vanilla extract in a large bowl.
- Mix in the butter and chocolate mixture, followed by flour and salt until just combined.
- Gently fold in raspberries and another ⅓ of your white chocolate chunks. Pour the batter into prepared pan and spread evenly.
- Bake in preheated oven for 28-30 minutes, or until a toothpick in the center of the pan comes out mostly clean. Allow to cool in pan for at least 10 minutes before removing from pan and cooling completely on a wire rack.
White Chocolate Ganache Topping
- Melt remaining white chocolate chunks with heavy cream in microwave in 15-second intervals.
- Stir until smooth, and drizzle over cooled blondies.
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