These White Chocolate and Raspberry Blondies are rich, gooey, and totally irresistible. All you need is one bowl and less than an hour to make them! Let's get going!
Raspberry and white chocolate are one of those ultimate flavor combos that you love whenever you have it but you also rarely eat it. Am I right? When's the last time you've had that combo?? If you can't remember, that's a sign that you need to stop what you're doing right now and make these white chocolate and raspberry blondies ASAP!
...well, what are you still reading for? Go make them!!!
Just kidding, keep reading, because the recipe + tips are below to make these rich, fudgy, gooey blondies. Did I mention yet that these are 1 bowl? As in, you only need ONE bowl to make these! Such an easy clean up.
What's the difference between a blondie and a brownie?
Blondies, which are sometimes referred to as blonde brownies, are made without cocoa powder. Blondies are typically made with brown sugar and give you a rich vanilla flavor, opposed to brownies which are a rich chocolate flavor.
Ingredients needed:
This is your basic blondie recipe, but a few things to point out:
- brown sugar- brown sugar is what is typically used in blondies and it's what gives them that chewy, moist texture. No dry blondies over here!
- butter- I use unsalted butter, but if you only have salted butter just omit the salt that the recipe calls for!
- vanilla extract- This is what makes a blondie, a blondie! While a brownie is chocolate-based (using cocoa powder), a blondie is vanilla based.
- white chocolate- I used white chocolate chips in this recipe, but feel free to use your favorite bar of white chocolate and cut it into chunks as well! I put about a tbsp of white chocolate chips on top before baking.
- raspberries- I tested this recipe using fresh raspberries and my number one tip is making sure they are completely dry before putting them in your batter. If they are still wet from rinsing them off, they may become soggy! See below on if you can use frozen raspberries.
Step by Step Instructions:
- step one: Starting with your melted stick of butter, mix together with brown sugar in a large bowl. Add in your egg and vanilla. Mix this until it's fully combined. Add to that bowl the flour, baking powder, and salt. Mix this in until you no longer see streaks of flour. Scrape the sides of the bowl as needed.
- step two: Pour your white chocolate chips in and mix. Add the raspberries and gently fold in, trying not to break them up too much (it's going to happen anyway, it's ok). **Make sure your raspberries are completely dry before you put them in the batter. I washed mine right before I put them in and didn't let them dry enough and they came out soggy 🙁 If you have a salad spinner or something similar, you could put them through that!
- step three: Pour the batter into a parchment paper-lined baking dish and spread out evenly. Top with some extra white chocolate chips and raspberries if you would like to. Bake in a 350-degree oven for 30-35 minutes until the blondies are golden brown on top and a toothpick inserted in the middle comes out almost clean. Let the blondies cool completely in the pan (they finish baking) and then cut into squares and ENJOY!!!
Common Questions:
I personally did not test this recipe with frozen raspberries, but from my research, it looks like a lot of people use them in baking and in blondies specifically. If you are going to use frozen raspberries over fresh, don't thaw them first! You want them to be frozen when they go into the batter. Your blondies may also need a few extra minutes in the oven, just keep an eye on them.
Yes! You want to make sure you take them out of the oven when the sides are lightly golden brown and the center is just set (but not hard). They continue to bake in the pan after they are taken out. They should have a chewy, gooey texture when you're eating them, much like a brownie!
This could happen for a few reasons. Too much flour makes blondies less fudgy, and more cake-y. It's important to spoon and level your flour, or if you have a kitchen scale I recommend measuring in grams.
You could have overbaked them as well. Over baking can leave you with dry and hard blondies.
Yes! You can double the recipe and bake in a 9x13 baking pan. You can also make them in the 9x9 pan but the blondies will be thick. I would add an extra 5-10 minutes of baking time if doubled in the 9x9 pan.
Tips & Tricks for the best blondies:
- Make sure your raspberries are completely dry before adding them to the batter or else you'll get soggy blondies.
- Don't over mix the batter, this will lead to dense blondies and can sometimes lead to sinking in the middle.
- Don't overcook the blondies or they will come out hard and dry. I usually check a few minutes before I think they're going to be done just in case.
- When in doubt, use an oven thermometer to make sure your oven is at the correct temperature.
Storing & Freezing
Store these in an airtight container at room temperature for 2 days, and in the fridge for 5 days. You can also store these in the freezer for up to 2 months.
Want to try more Brownies and Bars recipes?
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White Chocolate and Raspberry Blondies Recipe
Ingredients
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- ½ cup white chocolate chips
- ¾ cup fresh raspberries
Instructions
- Preheat your oven to 350° F. Spray an 8x8 or 9x9 baking pan with non-stick spray and then line with parchment paper leaving overhand (for easy removal after). Set aside.
- Melt the stick of butter in a large microwave-safe bowl in 30-second increments until fully melted. Add the brown sugar and mix with a spatula until fully combined. Add in the egg and vanilla and mix.
- Add the flour, baking powder, and salt, and then mix until everything is combined. Mix in the white chocolate chips. Then fold in the raspberries gently, so that you don't break them (some will, which is fine). Make sure your raspberries are completely dry before adding them to the batter.
- Pour the batter into the pan and gently spread it out. You can sprinkle a few extra raspberries and white chocolate chips on top if you would like (optional). Bake for about 30 minutes, until golden brown on the sides and the top. Leave them in the pan to cool completely and then cut into squares to serve.
Video
Notes
- You can double this recipe and make it in a 9x13 pan, or double and make it in a 9x9 but they will be chunkier. Add an additional 5-10 minutes to the baking time.
- Make sure your raspberries are completely dry before adding them to the batter or else you'll get soggy blondies
- Don't over mix the batter, this will lead to dense blondies and can sometimes lead to your blondies sinking in the middle.
- Don't overcook the blondies or they will come out hard and dry. I usually check my blondies a few minutes before I think they're going to be done just in case.
- When in doubt, use an oven thermometer to make sure your oven is at the correct temperature.
Skyler says
So quick, easy and DELICIOUS!!
bakeandbacon says
So glad you liked them!! Thanks for trying the recipe! 🙂