These Raspberry White Chocolate 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 have something raspberry and white chocolate?? If you can't remember, that's a sign that you need to stop what you're doing right now and make these raspberry white chocolate 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.
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.
How to make:
step one: make the batter
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: fold in chocolate chips and berries
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: bake and enjoy!
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!!!
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.
Can I use frozen raspberries?
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.
Are my blondies supposed to be gooey?
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!
Tips for Storing
Store these in an airtight container in the fridge for up to 3 days. You can also store these in the freezer for up to 2 months. If you let them sit out too long the raspberries become a bit soggy.
Want to try more recipes?
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Raspberry White Chocolate Blondies
- 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
- 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.
- 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.