These White chocolate and raspberry blondies are fudgy, moist, fruity and loaded with white chocolate chunks. YUM! They are great for afternoon tea or as a holiday treat.

White Chocolate and Raspberry Blondies
I love the combo of chocolate and fruit, I have made a couple of recipes with this combo: Cocoa Cherry Brownies and 3 Ingredient Chocolate Cherry Dump Cake and they are absolutely amazing!
This white chocolate raspberry blondies recipe is a twist to my super delicious recipe White Chocolate Brownies, by making a slight alteration and adding fresh raspberry, which was amazing.
My trick to a gooey texture is to slightly underbake them for a minute or 2.

You’ll Need
This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour: I used all-purpose flour in making this recipe; if you want to use self-rising flour, you can only skip adding the baking powder.
Sugar: I actually use half white sugar and half light brown sugar to add moisture and chewiness to my blondies.
Butter: I use unsalted butter.
White chocolate: I recommend using high-quality chocolate. I use chocolate bars and cut them into chunks.
Vanilla extract: To flavor.
Raspberries: I use fresh raspberries. If you have frozen raspberries, you can use them, but make sure to thaw them and drain them well. Personally, I prefer fresh raspberries because they have a better flavor and texture.
How to Make The Recipe
Before starting, line your 20X20 cm pan with parchment paper and preheat your oven to 180C / 350F.
Tip: This recipe is specifically made for a 20x20 pan, using a bigger pan might make your dessert too thin, and using a smaller pan might make your dessert too thick.

One: Take your white chocolate and room temperature butter and put them both in a bowl. Check that the inside of your microwave is dry. Microwave and heat for 30-second intervals.
Pro Tip: You can also melt the butter and the chocolate using a double boiler.
Two: Mix the chocolate every 30 seconds. Repeat the reheating process until the chocolate and butter are just melted
Three: In a large mixing bowl, mix flour, baking powder, salt, light brown sugar, and granulated sugar. Make sure that the ingredients are well combined.

Four: Mix in eggs, vanilla, and the melted chocolate mixture until combined.
Pro Tip: Allow all eggs to warm to room temperature before using. Room temperature eggs combine better than cold ones.
Five: Now, stir in half of the white chocolate chunks.
Tip: Don't overmix the batter to achieve a fudgy and moist texture.

Six: Pour the blondie batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.
Seven: Bake for 35-40 minutes and then allow to cool completely on a wire rack before cutting.
Pro Tip: Get a knife and run it through hot water. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert

How To Serve Them
Allow your dessert to cool before serving. This can be served as a dessert after dinner such as Avocado Sauce Pasta, Baked BBQ Chicken Legs And Thighs or Lamb Seekh Kebab.
Personally, I like to serve it with Thyme Tea, Iced White Chocolate Mocha or Caramel Latte in the afternoon.
More Dessert Recipes
- Sweetened Condensed Milk Brownies
- Black Raspberry Ice Cream - No Churn Recipe
- Lemon Raspberry Scones
- White Chocolate Coconut Truffles
Thank you for checking out my recipe! Don't forget to follow me on Pinterest.
Recipe Card
White Chocolate and Raspberry Blondies
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
- ⅓ cup white chocolate , melted
- ⅔ cup white chocolate chunks
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180C / 350F and line a 20x20 cm baking pan with parchment paper.
- Microwave the white chocolate and the butter together until just melted.½ cup butter, ⅓ cup white chocolate
- In a mixing bowl, mix together flour, baking powder, salt, brown sugar and granulated sugar until mix well.½ cup granulated sugar, 1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup light brown sugar
- Mix in eggs, vanilla and the melted chocolate mixture.2 large eggs, 1 teaspoon vanilla extract
- Now, stir in half of the chocolate chunks.⅔ cup white chocolate chunks
- Pour the batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.1 cup fresh raspberries
- Bake for 35-40 minutes and then allow to cool completely before cutting.
Notes
- I highly recommend using fresh raspberries because they have better flavor and texture.
- Do not overmix the batter to achieve a fudgy and moist texture.
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.