White chocolate raspberry blondies offer the perfect balance of sweet and tart flavor - featuring a buttery, caramel-kissed base studded with chopped white chocolate and juicy raspberries in every bite. They're easy to make yet elegant enough to impress - the ultimate treat for any occasion, from afternoon tea to indulgent dessert.
I feel like blondies are often considered a runner up to a classic brownie. First, I don't do comparisons. They are different and both great for different things.
When I am in craving chocolate I am all in for a brownies, but when I am looking for something different, diving into sweet, salty, vanilla-y blondies.
These white chocolate raspberry blondies are a fun take on my traditional chewy blondies made extra decadent with browned butter.
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why you'll love this recipe
- The tart raspberries cut through the sweetness of the melted white chocolate, creating a perfectly balanced flavor. This delicious contrast will keep you coming back for more.
- These blondies bake in one pan and slice into neat squares which you can adjust according to preferred serving size. Need more? Simply double the batch - the recipe scales perfectly without fuss.
- They store really well for days at room temperature or longer in the fridge and freezer, allowing you to prep them in advance. The texture stays fudgy-chewy, never dry, even after storing.
- Make easy ingredient swaps and add-ins. Toasted almonds, a splash of almond extract, or drizzle of white chocolate for decadence. Use gluten-free flour when catering to allergies.
what are blondies?
Blondies are a rich, chewy dessert bar that resemble brownies, but without cocoa powder or melted chocolate. Instead, they derive their flavor from brown sugar and butter, giving them a deep caramel-like sweetness with a dense, fudgy texture.
With their rich vanilla-brown sugar base, blondies are a blank canvas for endless flavor twists, like this decadent butterscotch version or boozy Irish coffee blondies spiked with espresso and whiskey.
Today's recipe marries the buttery sweetness of blondies with vibrant raspberries - gently folded into the batter for bursts of jammy goodness, then artfully scattered across the top. As they bake, the berries soften into ruby-red pockets of tartness that beautifully contrast the rich vanilla base, while creating a stunning effect that's almost too pretty to eat.
ingredients
Ingredients for these blondies largely include many pantry staples that you likely have on hand
- Unsalted butter: Melted and slightly cooled. I prefer to bake with unsalted butter for greater control over the ingredients. If you do use salted butter instead, make sure to omit the salt listed below.
- Brown Sugar: Provides chewiness to the blondies and a good amount of moisture. I also love the caramel-like flavor that brown sugar adds to these baked treats.
- Eggs: Allow the eggs to reach room temperature for a smooth blending into the rest of the ingredients.
- Vanilla extract: For depth of flavor. You can also add almond extract, if you like.
- Salt: Balances flavors. Skip if using salted butter.
- All-purpose flour: Spoon and level to avoid overly dense blondies.
- White chocolate: White chocolate pairs beautifully with raspberries. This recipe calls for chopped white chocolate, but you could also use white chocolate chunks or white chocolate chips.
- Raspberries: In-season fresh raspberries will add a punch of flavor to these blondies. If you use frozen raspberries, don't thaw them - they are likely to bleed and release excess juice, making the blondies overly wet or soggy.
instructions
With just a few simple steps you'll have a delicious pan of blondies ready to bake.
Brown the butter in a saucepan
Mix together the wet ingredients
Add the dry ingredients
Fold in the chopped white chocolate and the raspberries
Let cool completely in pan
Remove from pan and cut into squares
Preheat the oven to 350°F.
Generously grease an 8-inch square baking pan with butter or nonstick spray. Line the pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting later.
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy, about 1-2 minutes.
Add the eggs, vanilla, and almond extract (if using). Whisk vigorously until fully emulsified and slightly thickened.
Gently stir in the salt and flour using a spatula or wooden spoon until just combined. Do not overmix, as this can lead to dense blondies.
Carefully fold in the chopped white chocolate and half of the raspberries, taking care not to crush the berries excessively. Put batter in baking dish and then add the remaining white chocolate chunks and raspberries to top of the batter.
for serving
Serve these blondies warm with freshly whipped cream or a scoop of vanilla bean ice cream - the creamy sweetness perfectly balances the tart raspberries and rich white chocolate.
For a sweet snack, pair a blondie with your afternoon coffee or tea. The brown sugar caramel notes in the blondies complement dark roast espresso or a honey-drizzled latte beautifully.
Elevate your festivities by serving these alongside Champagne cocktails (like a raspberry Kir Royale) or a sparkling rosé. The berries and blondies add a touch of elegance to any celebration.
Have any leftover raspberries? Blend them into a creamy raspberry milkshake and top with a crumbled blondie for a next-level dessert shake!
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Equipment
- 1 8x8 inch baking pan
Ingredients
- 2 sticks unsalted butter melted and slightly cooled
- 1 ½ cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup chopped white chocolate alternatively could use white chocolate chunks or white chocolate chips
- 1 cup raspberries fresh or frozen, if using frozen, do not thaw
Instructions
- Preheat oven to 350°F. Butter or spray with nonstick spray an 8-inch square baking pan, and line it with parchment paper, leaving an overhang for easy removal.
- Mix wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add eggs, vanilla, and almond extract (if using); whisk until fully combined.
- Add dry ingredients: Stir in the salt and flour until just combined. Do not overmix.
- Fold in the chopped white chocolate and half the raspberries gently, to not break them all up.
- Pour batter into the prepared pan and spread evenly. Dot the top with remaining raspberries and extra white chocolate chunks if desired.
- Bake for about 30 minutes, at 25 minutes insert a toothpick near the center, and if it comes out basically clean with a few moist crumbs, they are done. Check again at 30 minutes until you achieve this with a toothpick.
- Cool completely in the pan.
- You can lift out using the overhang of parchment paper, or you can slice right in the pan.
Notes
- Storage: Keep leftover raspberry blondies in an airtight container at room temperature for 3-4 days or in the fridge for 5-7 days to maintain freshness.
- Freeze: For longer storage, freeze these blondies on a tray in a single layer before transferring to a freezer-safe bag or container - they'll last for up to 3 months. Thaw them overnight in the fridge or at room temperature for a few hours.
Candice Schmidt says
These were easy to make and a hit at the bbq I just went to
Jenny says
Used dark chocolate and white chocolate chunks and loved them!