If you love the combo of tart berries and creamy white chocolate, these raspberry white chocolate blondie bars will be your new go-to. Soft, gooey, and ridiculously delicious, they're simple to whip up and impossible to resist.
If you are looking to round out your recipe box I would suggest making out wildly popular strawberry brownies with cake mix and one of our newest recipes, walking taco casserole.
- Bakery-worthy at home - Soft, gooey blondies loaded with tart raspberries and creamy white chocolate.
- One-pan dessert - No fuss, no layering-just mix, bake, and slice.
- Sweet + tart balance - Perfectly buttery with pops of fresh berry flavor in every bite.
- Versatile treat - Great for bake sales, potlucks, holidays, or an easy weeknight dessert.
- Customizable - Swap in different berries, add nuts, or try dark chocolate for a twist.
Ingredients needed:
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Substitutions
Sometimes you'll want to swap an ingredient based on what's in your pantry or dietary needs.
- Butter: Use coconut oil or a dairy-free butter alternative for a non-dairy version.
- White Chocolate Chips: Swap for chopped white chocolate bars or use dark/semi-sweet chips for contrast.
- Raspberries: Try blueberries, blackberries, or chopped strawberries. Frozen raspberries work too; just don't thaw them first and add on extra time for baking.
- Flour: Gluten-free 1:1 baking blend works if you're avoiding wheat.
- Brown Sugar: If you're out, use all white sugar plus a teaspoon of molasses.
Can I double this recipe?
Yes! But we suggest you use a 9x13 pan and bake 5-10 minutes longer, checking frequently.
Step-by-Step Instructions
These blondies are easy enough for beginner bakers but impressive enough for guests.
Prep the Pan
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang so you can lift the blondies out easily after baking.
Mix Butter and Sugar
In a large bowl, whisk melted butter, sugar, and brown sugar until thick and the mixture pulls slightly from the sides of the bowl. This helps create that signature chewy texture.
Add Eggs and Vanilla
Whisk in the eggs and vanilla until fully combined and smooth.
Stir in Dry Ingredients
Add salt and flour. Whisk gently until just combined but don't overmix, or the blondies can turn dense.
Fold in Mix-Ins
Using a spatula, fold in the white chocolate chips and halved raspberries.
Mixing Pro Tip
Be gentle when folding in the raspberries so the raspberries don't break down too much.
Spread and Bake
Spread the batter evenly in the prepared pan. Bake for 25-35 minutes, until the top is lightly golden and crinkly.
When is it done?
The blondies are done when a toothpick inserted should have moist crumbs, not wet batter.
Cool and Cut
Allow to cool completely in the pan before lifting out and cutting into 9 squares.
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Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps for 5-6 days in a sealed container.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
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Chocolate Peanut Butter Balls
Like homemade Reese's with a little more heart!
Frequently asked questions, answers and tips:
Yes! Use them straight from the freezer. Don't thaw first, or they'll release too much liquid.
Overmixing the batter or overbaking are the usual culprits. Mix until just combined and pull them out once the center is set but soft.
Absolutely. Macadamia nuts, pecans, or almonds pair beautifully with raspberries and white chocolate.I would suggest giving whole nuts a slight chop before adding to the batter.
Make Ahead Tips
These blondies are perfect for making a day ahead. Bake, cool completely, and store uncut in the pan covered with foil. Slice just before serving for clean edges and the best presentation.
Raspberry White Chocolate Blondies
Ingredients
- ¾ Cup Unsalted Butter Melted
- ½ Cup Sugar
- ½ Cup Brown Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- ¾ teaspoon Salt
- 1 ¾ Cup Flour
- ⅔ Cup White Chocolate Chips
- 1 Cup raspberries fresh, halved
Instructions
- Preheat the oven to 350 and line an 8x8 inch pan with parchment paper.
- In a large bowl whisk together the melted butter and sugars until the mixture thickens and pulls away from the sides of the bowl.¾ Cup Unsalted Butter, ½ Cup Sugar, ½ Cup Brown Sugar
- Add in the eggs and vanilla and stir until well mixed.2 Eggs, 2 teaspoon Vanilla Extract
- Add in the salt and flour, continue to wish until just combined.¾ teaspoon Salt, 1 ¾ Cup Flour
- Gently fold in the chocolate chips and raspberries until evenly distributed.⅔ Cup White Chocolate Chips, 1 Cup raspberries
- Evenly spread the batter in the prepared pan.
- Bake for 25-35 minutes.
- The Top should be crinkly and a toothpick inserted in the middle should NOT come out clean, there should be crumbs but not batter.
- Allow to cool before cutting into 9 pieces.
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Fun Recipe Ideas Kitchen
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Whether you need quick weeknight dinners, comforting classics, festive holiday favorites, or indulgent desserts, we've got you covered!
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