White Chocolate Raspberry Blondies

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White Chocolate Raspberry Blondies

Easy Raspberry White Chocolate Blondies are soft, gooey, and fudgy with tangy fresh raspberries and sweet, creamy white chocolate. Easy way to make a big batch of cookies without scooping or chilling!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 303kcal

Author: Cara Lanz

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.

Nutrition