White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies are the perfect mix of sweet and tart! These moist white chocolate chip and raspberry bars are easy to make, while still managing to be a decadent sweet treat with very little clean-up (thanks to only needing one bowl to make them in).

The first time I heard about blondies they were described as “brownies without chocolate”. I’ll be honest with you, bestie. I was not convinced. It actually took several blondies before I was convinced that these sweet little chocolate-less bars were a viable dessert. (I guess I was unlucky in that every blondie I tried was too sweet or strangely artificial tasting.)

Thank goodness I came around to blondies, because this white chocolate and raspberry blondie recipe is so good!

What are white chocolate raspberry blondies

These white chocolate raspberry blondies use white chocolate chips and frozen raspberries to create a moist, sweet (but not too sickly sweet) blondie that’s perfect as a summer treat. If you’ve not had the pleasure of trying one, a blondie is essentially a dessert bar made using brown sugar. They get their name as an amalgamation of “blonde brownies” (though they don’t have any cocoa powder in them).

Ingredients

• Brown sugar
• Granulated white sugar
• Butter, melted
• Vegetable oil
• Eggs
• Vanilla extract
• All-purpose flour
• Kosher salt
• Baking powder
• White chocolate chips
• Frozen raspberries (no need to thaw them)

How to make Raspberry White Chocolate Blondies

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Begin by setting your oven to preheat to 350 degrees F, and by lining an 8 x 8-inch square baking pan with parchment paper. Allow the parchment paper hang over the sides of the pan (this makes it easy to remove the blondies from dish later).

In a large mixing bowl, whisk the brown and white sugars together with the melted butter and vegetable oil until well combined, approximately two to three minutes. You can do all the whisking here by hand, though a handheld electric mixer works, and is easier on your whisking muscles.

Make sure the mixture is cool (otherwise you might end up with scrambled eggs!), add the eggs, vanilla extract, and mix until combined. Next add the flour, salt, and baking powder to the batter, and continue to whisk until just combined, approximately one minute.

Gently fold the white chocolate chips and frozen raspberries into the bater. Your raspberries may break while you mix, this is perfectly fine (though it can be avoided by mixing very carefully).

Pour the batter into your prepared pan, and use a spatula to spread and level out the batter. 

Bake for 25-30 minutes or until cooked through – the top of your white chocolate and raspberry blondies should be crinkly. And unlike most baking recipes, a toothpick inserted into the middle of the blondies should not come out completely clean. The ideal consistency is when the toothpick extracts almost clean with a few moist crumbs, but no wet batter.  

Allow the blondies to cool completely, and slice with a warm knife. Enjoy!

Tips

One pot blondies. This entire recipe can be made using just one bowl. And if you’re feeling a little on the lazy side (confession: I’m speaking about myself here), you can forego mixing everything in a bowl, and mix inside your baking dish to make this a true one pot recipe. (It’s actually easier using a medium or large mixing bowl as you don’t have to be as careful when mixing the batter together.)

Get your measurements correct. Blondies have a moist, slightly gooey texture to them. However if there’s too much flour, or the batter is over-baked, the blondies can become dry. No bueno.

Variation ideas

Using fresh raspberries

If you happen to have fresh raspberries, you can use them without any big changes to the recipe. Simply add the raspberries to the batter (as you would have with the frozen raspberries), and bake. Do note that fresh raspberries do tend to squish a little easier than frozen ones, so they may break and spread more when your preparing the blondie batter.

Another berry

You can swap out the frozen raspberries for chopped and frozen strawberries to make an easy strawberry and white chocolate blondie! 

White chocolate chunks

If you really enjoy the sweetness of the white chocolate in this recipe, you can up it slightly by using white chocolate chunks instead of white chocolate chips. Overall, there would be the same amount of chunks, but due to the larger size of white chocolate chunks, there would be more sweetness every time you bite into them.

Alternatively, you can roughly chop a large white chocolate bar to mimic the effect of white chocolate chunks.

Dark chocolate raspberry blondies

Looking for something a little less sweet, swap out the white chocolate chips for dark chocolate chips. If you’re looking for the best, Ghirardelli chocolate is great (and very popular with food bloggers like me because it has a very deep flavor profile). But honestly, use whatever good quality chocolate is accessible and tasty to you!

A topping

If you’re looking for a bit more sweetness, melting some white chocolate to use as a drizzle over the blondies is an easy option. (It’s pretty too!) Alternatively, you can use raspberry sauce, or melted dark chocolate to contrast the mix of flavors.