White chocolate and raspberry blondies are sweet, buttery, moist, and fruity! SO easy to make; I only used a whisk and bowl. Ready in just 45 minutes, and I’m sure you will not get enough of them!
White Chocolate and Raspberry Blondies
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.
Why We Love This Recipe
- This recipe does not need too many ingredients.
- It’s a fruity treat as it incorporates fruits.
- You only need 45 minutes to make this dessert.
- You also do not need speciality/complicated baking and kitchen tools to make this recipe.
- This recipe is family-friendly and freezer friendly.
- Children and adults love it.
What You’ll Need
Note: 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. You may also use gluten-free flour if you want.
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: White chocolate is where the main flavor of the recipe derives from. I recommend using high-quality chocolate. I use chocolate bars and cut them into chunks. However, you may use white chocolate chips.
Vanilla extract: Adds that yummy aroma to your dessert.
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’re not too mushy when mixed in with the batter.
Pro Tip: To make this recipe dairy-free or vegan, you have to use vegan butter and chocolate.
How to Make White Chocolate and Raspberry Blondies
Before starting, line your 20X20 cm pan with parchment paper and preheat your oven to 180C / 350F.
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.
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
Tips And Variations
- You can use stevia as a replacement for sugar, but stevia is more concentrated than sugar, so i recommend adding just ¼ cup of stevia.
- You can add chopped nuts along with chocolate chips, or you can replace chocolate chips with chopped nuts.
- You can also replace raspberries with sliced strawberries or blueberries.
- Replace white chocolate with milk chocolate or dark chocolate chips.
- Feel free to use sugar free white chocolate chips.
- 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/dense.
To Store: You can store these fudgy blondies in the fridge. Make sure to cover the pan with plastic wrap. It will keep your dessert good to eat for a week.
To freeze: You can also store this delicious dessert in the freezer. Cover the pan with plastic wrap before freezing; this will make your dessert last for 2 months.
More Dessert Recipes
- Sweetened Condensed Milk Brownies
- Black Raspberry Ice Cream - No Churn Recipe
- Lemon Raspberry Scones
- White Chocolate Coconut Truffles
White Chocolate and Raspberry Blondies
- 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.
- I highly recommend using fresh Raspberries because they’re not too mushy when mixed in with the batter.
- Do not overbeat/mix the batter. Once the batter/mixture is mixed well, then it should be fine. Overbeating/mixing will also make your dessert very dense.
- To cut the blondie, I recommend running the knife through hot water first. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert.