Introduction

These Raspberry and White Chocolate Blondies offer a delightful balance of tart fruit and sweet, creamy chocolate. Soft and buttery with bursts of fresh raspberries, they’re a perfect treat for any occasion. Easy to make and irresistibly delicious, they’re sure to impress your family and friends.

A stack of three thick, square blondie bars sits on white parchment paper over a white marbled surface, each bar showing a dense, soft texture filled with white chocolate chunks and swirls of bright red raspberry bits that create a marbled effect. The top of the uppermost bar is drizzled with thin lines of white icing. Around the stack, there are a few whole fresh raspberries adding splashes of rich red color. The background features a blurred white and beige setting, giving the image a soft, clean, and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup granulated sugar
½ cup unsalted butter (melted, warm)
1 large egg (room temperature)
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
¾ cup raspberries (fresh or frozen)
⅔ cup white chocolate chips (or a white chocolate bar chopped into small pieces)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or foil, allowing the edges to extend over the sides. If only using foil or the pan itself, lightly grease it with non-stick spray.
Step 2: In a large bowl, whisk together the sugar and warm melted butter until the mixture cools and becomes well combined, about 2 to 3 minutes. Add the egg and vanilla extract, mixing thoroughly.
Step 3: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gently toss the raspberries in the flour mixture to help prevent them from sinking during baking.
Step 4: Fold the raspberry-flour mixture carefully into the wet ingredients until just combined, leaving a few streaks of flour visible. Stir in the white chocolate chips evenly.
Step 5: Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until the edges are golden and the center feels set but still slightly soft.
Step 6: Allow the blondies to cool in the pan until firm enough to lift out using the parchment or foil edges. Transfer to a wire rack to cool completely.
Step 7: Once cooled, cut into 16 squares. Optionally, drizzle extra melted white chocolate on top for an elegant finish.

Tips & Variations

For a burst of freshness, use frozen raspberries straight from the freezer—tossing them with flour helps keep them from bleeding into the batter.
Swap raspberries with fresh blueberries or chopped strawberries for a different fruity twist.
Use high-quality white chocolate for the best flavor and creaminess.
For a chunkier texture, add chopped nuts like macadamias or almonds along with the white chocolate chips.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Thaw frozen blondies at room temperature and warm slightly before serving if desired.

How to Serve

The image shows a close-up of several square dessert bars on white parchment paper placed on a white marbled surface. Each bar has two visible layers: a golden-brown cookie or blondie base mixed with red berry bits and white chunks, and a top layer featuring a thin drizzle of white icing in diagonal lines. The textures appear soft and slightly crumbly, with small crumbs and a few loose white icing streaks on the paper. There are fresh red raspberries placed around the bars, adding a bright pop of color. In the background, part of a white plate with more raspberries is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries directly without thawing?

Yes, you can use frozen raspberries without thawing. To prevent the batter from turning pink or watery, toss the frozen raspberries in a little flour before folding them into the batter.

How do I know when the blondies are fully baked?

The blondies should have golden edges, and the center should appear set but still soft when gently touched. Avoid overbaking to keep them moist and chewy.