These white chocolate and raspberry blondies are rich, fudgy, and loaded with white chocolate chunks and fresh raspberries. They are super easy to make and perfect for afternoon tea or as a delicious holiday treat.
White Chocolate Raspberry Blondies
I really love these white chocolate raspberry blondies because they are fudgy, super easy to make, and made with simple ingredients. Plus, no mixer is needed.
This recipe is a twist to my super delicious recipe White Chocolate Brownies, by making a slight alteration and adding fresh raspberry, which was amazing.
I highly recommend serving these blondies with Thyme Tea, Iced White Chocolate Mocha or Caramel Latte for an afternoon treat.
Fresh vs Frozen Raspberries
I highly recommend using fresh raspberries for these blondies because they give the best texture.
Frozen raspberries release extra moisture as they bake, which makes the blondies softer than I like. However, if you prefer to use frozen raspberries, make sure to add about 10 minutes to the baking time.
You’ll Need
White chocolate: I recommend using high-quality white chocolate for the best flavor and texture. I prefer using chocolate bars over chocolate chips because they melt more easily.
Sugar: I use half white sugar and half light brown sugar to add more depth of flavor.
Raspberries: I use fresh raspberries. If you only have frozen raspberries, you can use them, but make sure to thaw and drain them well before using; otherwise, they can release too much moisture and make the blondies soggy.
This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
How to Make White Chocolate and Raspberry Blondies
Before starting, line a 20X20cm pan with parchment paper and preheat the oven to 180C / 350F.
One: Chop the white chocolate. Add half a cup of it to a small mixing bowl with the butter, then microwave in 10-second intervals until melted and smooth.
Pro Tip: You can also melt the butter and the chocolate using a double boiler.
Two: In a large mixing bowl, mix flour, baking powder, salt, light brown sugar, and granulated sugar until well combined.
Three: Mix in the eggs, vanilla extract, and melted chocolate mixture until fully incorporated.
Four: Now, stir in half a cup of the chopped white chocolate.
Five: Pour the blondie batter into the baking pan, then scatter the remaining half cup of chopped chocolate and the fresh raspberries over the top. Gently push down into the batter.
Six: Bake for 35-40 minutes and then allow to cool completely on a wire rack before cutting.
Tip: Avoid overbaking, the blondies are ready when the edges are set and lightly browned.
My Tips for Fudgy Blondies
- Do not overbake them: Don’t worry if the centre is still slightly soft; it will firm up as it cools.
- Use fresh raspberries: Fresh raspberries give this dessert the best texture and flavor.
- Let the blondies cool completely before cutting so they don’t crumble or break.
- Don’t overmix the batter for a soft, fudgy texture.
Storage and Freezing
To store these fudgy blondies, keep them in an airtight container at room temperature for 1–2 days or in the fridge for 3–4 days.
For longer storage, wrap each blondie individually in parchment paper, place them in a ziplock bag, and freeze for up to 2 months.
More Raspberry and White Chocolate Recipes
- White Chocolate Brownies
- White Chocolate Coconut Truffles
- Lemon Raspberry Scones
- Healthy Raspberry Muffins
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White Chocolate and Raspberry Blondies
Equipment
- Baking pan
- Measuring spoons
- Measuring cups
- Mixing bowl
- Kitchen knife
- Chopping board
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup butter
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups white chocolate , chopped
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Line a 20 x 20 cm pan with parchment paper and preheat the oven to 180C / 350F.
- Chop the white chocolate. Add half a cup of it to a small mixing bowl with the butter, then microwave in 10-second intervals until melted and smooth.
- In a large mixing bowl, mix flour, baking powder, salt, light brown sugar, and granulated sugar until well combined.
- Mix in the eggs, vanilla extract, and melted chocolate mixture until fully incorporated.
- Now, stir in half a cup of the chopped white chocolate.
- Pour the blondie batter into the baking pan, then scatter the remaining half cup of chopped chocolate and the fresh raspberries over the top. Gently push down into the batter.
- Bake for 35-40 minutes and then allow to cool completely on a wire rack before cutting.
Lydia says
My youngest boy loves them so much. Thanks!
Zoey says
Wow, I will definitely try this.
Lyla says
Baking with raspberry is fantastic.