Go Back
–+ servings
Square of white chocolate raspberry blondies with a bite taken out of one.
Print

White Chocolate Raspberry Blondies

White chocolate raspberry blondies blend sweet and tart notes in a buttery, caramel-kissed base with melty white chocolate and juicy raspberries. Easy yet elegant, they’re perfect for tea time or dessert.
Course Dessert
Cuisine American
Keyword blondies, white chocolate blondies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars
Calories 182kcal

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.

Nutrition

Calories: 182kcal | Carbohydrates: 37g | Fat: 3g