White Chocolate Raspberry Blondies are soft, gooey, fudgy blondies bursting with tart raspberries and creamy white chocolate chips. And a quick way to make a batch of cookies without scooping or chilling!
This white chocolate raspberry blondie recipe, studded with sweet white chocolate and bursts of juicy ripe raspberries, instantly transports me to summer, when wild raspberries grow at the end of our driveway and all along our daily walking route. One for me, one for the dog. We do this every day, and it is good.
When we're not eating them out of hand, I like to throw juicy raspberries into Individual Berry Trifle Cups or thread them onto Fruit Kabobs. But when we're craving something a little more decadent, I stir them into these delicious white chocolate raspberry blondie bars.
❤️You're Going to Love These
- Super soft and gooey blondies with a fudgy texture
- Easy recipe with simple ingredients you might already have
- The flavor combo of tangy raspberries with the sweetness of the white chocolate is divine
- Easy 9 x 13 pan blondie recipe -- no scooping, no chilling, no need to bake batch after batch of cookies
- Prefect dessert bars for Christmas, Valentine's Day, and bake sales
🧈Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Melted unsalted butter. Melted butter helps achieve that dense, chewy texture we're looking for. It also makes a softer batter, which makes it easier to stir the raspberries into.
- Brown sugar. The combination of white sugar and brown sugar gives this raspberry white chocolate blondies recipe the best texture and flavor. Brown sugar creates a soft, chewy texture and adds rich molasses flavor. I used light brown sugar, but dark brown sugar may also be used.
- Almond extract. This is optional, but a tiny bit of almond extract adds a subtle flavor that enhances the floral flavors of the raspberries and the vanilla white chocolate chips.
- Fresh raspberries. When picking out raspberries at the store or farmers market, look for firm, plump raspberries with deep ruby red color.
- White chocolate chips. You can also use chopped white chocolate chunks. Not a big fan of white chocolate? Swap out some or all of the white chocolate for milk chocolate or dark chocolate chips.
🥣How to Make White Chocolate Raspberry Blondies
Step 1: In a large bowl, whisk the melted butter, sugars, and extracts until smooth. Whisk in the eggs until well combined.
Step 2: Sift in the flour, baking powder, and salt (or whisk dry ingredients together in a separate bowl). Stir with a sturdy spoon until just combined -- there may still be a few streaks of flour. The batter will be very thick. Stir in the white chocolate chips until well distributed. Fold in the raspberries as gently as possible. Some will break up, and that's okay.
Step 3: Dollop the blondie batter into a 9 x 13 pan lined with parchment paper. Spread it into an even layer and smooth out the top.
Step 4: Bake in a preheated oven at 350 for 20-23 minutes or until the edges are light brown and the center is set. A toothpick inserted into the center will not come out clean, but should a couple of inches from the edges. The center will look underdone and set as they cool.
Step 5: Cool in the pan on a wire baking rack until completely cool. (Yeah, right -- grab a couple while they're warm and gooey!).
Step 6: When the bars have cooled, melt white chocolate and a little oil in the microwave for about 30 seconds until smooth. Use a spoon to drizzle the melted white chocolate over the blondies. Allow the white chocolate drizzle to set.
👉Top Tip: For ooey, gooey, fudgy blondies, bake just until the center is set and the edges are light golden brown. The internal temperature on a digital thermometer should read around 180-185 for soft, gooey blondies.
☑️Tips
- Let the butter cool to room temperature. Hot butter may make the dough oily or even scramble the eggs if it's really hot.
- Do not overmix the batter. Stir in the flour until just combined.
- Gently fold in the raspberries the best you can -- it's okay if some break up. They'll just distribute even more flavor throughout the batter.
- The batter will be very thick. To easily spread it into the baking pan, drop big spoonfuls of batter into the pan and spread them together with a knife.
🎁Storage
Store raspberry white chocolate blondies covered in plastic wrap or in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
❓FAQs
I haven't tested this white chocolate raspberry blondies recipe with frozen raspberries. If you do use frozen raspberries, I recommend adding them while still frozen.
Blondies should be fudgy and gooey in the center -- like a brownie. To achieve this, do not overbake them. Bake until the edges are golden brown, the center is set, but still looks underdone, and the internal temperature comes to 180-185 on a digital thermometer. If you try the toothpick test in the center, the toothpick won't come out clean, but should as you get closer to the edges.
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📖 Recipe
White Chocolate Raspberry Blondies
Ingredients
White Chocolate Raspberry Blondies
- 1 cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 oz. fresh raspberries
- 1 ½ cups white chocolate chips
White Chocolate Drizzle
- ½ cup white chocolate chips
- ½ teaspoon oil
Instructions
- Preheat the oven to 350. Line a 9 x 13 pan with parchment paper with an overhang for easy removal.
- In a large mixing bowl, whisk the melted butter, sugars, and extracts until combined. Whisk in the eggs.
- Sift in the flour, baking powder, and salt. Use a sturdy wooden spoon to stir just until the flour is mostly mixed in -- the mixture will be thick. Stir in the white chocolate chips. Fold in the raspberries as gently as you can. It's okay if some of them break up, it just distributes the flavor throughout the blondies even more!
- Drop spoonfuls of batter into the pan. Use a spatula or knife to spread it into the pan and smooth out the top. Bake for 20-25 minutes or until the edges are golden brown and set. The center will look underdone. A toothpick inserted into the center may not come out clean, but there should be no wet dough as you check closer to the edges. For soft, gooey centers, bake to an internal temperature of 180-185. Cool the bars in the pan on a wire rack.
- When the bars have cooled, melt white chocolate chips and oil in the microwave for 30 seconds and stir until smooth. Use a spoon to drizzle the melted white chocolate on top of the cooled bars. Allow the chocolate to set.
- Store bars in an airtight container in the refrigerator.
Notes
- Let the butter cool to room temperature. Hot butter may make the dough oily, or even scramble the eggs if it's really hot.
- Do not overmix the batter. Stir in the flour until just combined.
- Gently fold in the raspberries the best you can -- it's okay if some break up. They'll just distribute even more flavor throughout the batter.
- The batter will be very thick. To easily spread it into the baking pan, drop big spoonfuls of batter into the pan and spread them together with a knife.
- I cannot overstate this: do not overbake. Blondies should be fudgy. If they are overbaked, they'll be dry, and you'll be sad. Bake until the center is set and the edges are light golden brown. The internal temperature on a digital thermometer should read around 180-185.
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