White Chocolate and Raspberry Blondies

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!

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.

Ingredients needed for white chocolate and raspberry blondies:

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 tablespoon 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!

Step by Step Instructions:

step 1: 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 2: 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 3: 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!!!

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 & 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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