This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
There is no better ingredient pairing than the one in my white chocolate raspberry blondies. I combine brown sugar, white chocolate chips, and fresh raspberries into a chewy and gooey dessert that takes just 30 minutes to make and gives brownies a run for their money.
These white chocolate and raspberry blondies, like my white chocolate matcha brownies, prove that desserts do not need dark chocolate to be rich and indulgent. The soft, fudgy base paired with juicy, tart berries brings a complex flavor and texture to every bite. If you find dark chocolate desserts overpowering, try this recipe instead.
I started making these blondies when I was going through a no-chocolate phase. Sometimes I overdo it and need to steer clear of dark chocolate for a while. But I was still craving something sweet. I decided that since white chocolate is not technically chocolate, blondies would be a great compromise. My vegan chickpea blondies are an even better plant-based dessert with added protein.
As a mom who enjoys baking treats that balance taste and consistency, I love that these white chocolate and raspberry blondies deliver both in one bite. I also love that thanks to this recipe, my kids have learned to appreciate the nuance of flavor pairings. The brown sugar creates a chewy base, while the white chocolate adds creamy luxury.
To achieve the amazing blondie texture, I follow a precise method. This way, I do not end up with something that resembles cake. I mix the melted butter with the sugar first to create a smooth base, then add the egg and vanilla for structure and flavor. Gently folding in the flour keeps the batter soft, ensuring a slightly dense and fudgy texture without any toughness. I make sure to fold the raspberries in last to keep them as intact as possible.
The first time I made blondies, my kids thought it was a vanilla cake. After telling them the name, they looked slightly confused and asked why brownies were not called brunettes. Ha! There was a time when we only referred to brownies as brunettes in our house until we realized how odd it must sound. “Mom, can we put some brunettes in the oven when we get home?” If you love the texture of traditional brownies but want a more refined flavor profile, then these white chocolate and raspberry blondies are for you.
Latest Recipe Video!
🥘 Ingredients
I use fresh raspberries and other simple ingredients that are likely already in my kitchen. This is exactly what I use to make these white chocolate and raspberry blondies:
Brown sugar: This creates a soft, moist texture and a richer caramel flavor.
Butter: I add melted butter for richness and that classic texture.
Egg: I use 1 egg to bind the batter and provide structure to the blondies as they bake.
Vanilla extract: Vanilla boosts all the flavors in my blondies.
All-purpose flour: This provides a structure that holds the blondies together.
White chocolate chips: White chocolate chips add a sweet and creamy contrast.
Fresh raspberries: I add fresh ripe raspberries for a tart flavor and striking interruption of color.
🔪 How To Make
The method for making these blondies is so easy to follow that even novice bakers can get it right the first time. This is how I make them:
Prep oven and pans, mix sugar and butter: First, I preheat my oven to 350F, and line a square 8×8-inch tin with parchment paper. I mix my sugar and melted butter together in a medium bowl.
Add egg and vanilla: Next, I add the egg and vanilla extract, and whisk until well combined.
Add flour: I mix in the flour with a plastic spatula until just combined, careful not to overmix the batter.
Fold in white chocolate and raspberries: Then I carefully fold in my white chocolate chips and raspberries until they are well distributed throughout the batter.
Add batter to pan: Then I spread my batter into my prepared pans.
Bake and serve: I bake in the oven for 20-25 minutes or until an inserted skewer comes out with just a few crumbs. Then I allow the blondies to cool completely before cutting them into 16 squares and serving.
My #1 Secret Tip for this white chocolate and raspberry blondies recipe is to remove them from the oven while the center still has a slight softness. The residual heat will continue to set the blondies as they cool, which keeps them chewy instead of dry. I make sure to watch the edges for a light golden color and use it as a marker for them being ready to come out.
Other Tips To Keep In Mind:
- Use room temperature egg: I allow my egg to sit at room temperature before adding it to the batter. The lower temperature lowers the surface tension and allows the egg to mix into the batter smoothly.
- Do not overmix: Once there are no more traces of flour, I stop mixing. If I mix past this point, I run the risk of my blondies being dense in an undesirable way.
- Do not use frozen raspberries: I only use fresh raspberries, as frozen ones may hold too much moisture and lose their shape when thawed. If they are not available, opt for a different berry instead.
- Line with an overlap: When lining the pans, I make sure the parchment overhangs from the top, which allows me to remove the blondies easily without breakage.
- Cool before cutting: I allow the blondies to cool for at least 30 minutes before cutting. This gives everything a chance to set and results in neater slices.
📖 Variations
The variations are endless when it comes to these white chocolate and raspberry blondies. There are 3 that have been tried, tested, and loved:
Berry swap: When raspberries were not available, I used blueberries or chopped up strawberries. These created a slightly different flavor that still worked well in the recipe. My kids love the blueberry version.
Marbled brownie: If you want the best of both worlds, you can swap out half the white chocolate chips with semisweet or dark chocolate chips. You could also try my Domino’s marbled cookie brownie.
Nutty crunch: I mix in 1/2 cup of chopped raw macadamia nuts for added texture and a buttery crunch. In my opinion, this combination is one of the holy trinities when it comes to baked desserts.
🍽 Serving Suggestions
These white chocolate and raspberry blondies pair well with a creamy side or beverage. To really immerse yourself in the flavors, I recommend serving this with a refreshing raspberry smoothie or a scoop of my caramel nice cream. Alternatively, you could go for a more modest option and enjoy these blondies warm with a dollop of my vegan whipped cream. Be sure to save a few fresh berries as a garnish.
Recently, I made these blondies in a loaf tin to see how differently they would turn out. Admittedly, it took a bit longer in the oven and was slightly drier. Once they were cool, I cut them into thick slices and layered them with a thin spread of my white chocolate hazelnut spread. WOW! It was beyond decadent. MY kids also insisted that we have a few glasses of my vegan homemade chocolate milk to balance out the white chocolate. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store the blondies in an airtight container in the refrigerator for up to 7 days, and allow them to come to room temperature before eating.
Freezing: I wrap individual squares and freeze them in a sealed container for up to 2 months.
Reheating: To reheat, I warm them in the oven at 300F for a few minutes until the chocolate has softened slightly.
❓Recipe FAQs
Raspberries release a lot of moisture as they bake, which can affect the texture if there is too much liquid. This is why I use fresh ripe raspberries that hold their shape well. I make sure to dry them thoroughly after washing them and make sure not to break them apart too much as I fold them in.
These blondies contain fresh raspberries and egg and should not be left out at room temperature for more than 2 hours. The fresh fruit can begin to spoil, and the moisture from the berries may affect the texture over time. For the best results, I store mine in an airtight container in the refrigerator as soon as they are cooled and everyone has had a piece.
You could, but the texture would differ significantly. Brown sugar gives these blondies their rich fudgy texture thanks to the molasses in the sugar, while it holds onto moisture. Using just white sugar would produce a lighter, crispier batch, closer to a sugar cookie in texture.
Love this healthy dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
White Chocolate And Raspberry Blondies
There is no better ingredient pairing than the one in my white chocolate raspberry blondies. I combine brown sugar, white chocolate chips, and fresh raspberries into a chewy, gooey dessert that takes just 30 minutes to make and gives brownies a run for their money.
Servings: 16 blondies
Calories: 196kcal
- My #1 Secret Tip for this white chocolate and raspberry blondies recipe is to remove them from the oven while the center still has a slight softness. The residual heat will continue to set the blondies as they cool, which keeps them chewy instead of dry. I make sure to watch the edges for a light golden color and use it as a marker for them being ready to come out.
- Use room temperature egg: I allow my egg to sit at room temperature before adding it to the batter. The lower temperature lowers the surface tension and allows the egg to mix into the batter smoothly.
- Do not overmix: Once there are no more traces of flour, I stop mixing. If I mix past this point, I run the risk of my blondies being dense in an undesirable way.
- Do not use frozen raspberries: I only use fresh raspberries, as frozen ones may hold too much moisture and lose their shape when thawed. If they are not available, opt for a different berry instead.
- Line with an overlap: When lining the pans, I make sure the parchment overhangs from the top, which allows me to remove the blondies easily without breakage.
- Cool before cutting: I allow the blondies to cool for at least 30 minutes before cutting. This gives everything a chance to set and results in neater slices.
Serving: 1blondie | Calories: 196kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 76mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g