If you’ve ever dreamed of a dessert that perfectly balances sweet, fruity, and rich flavors, then this White Chocolate Raspberry Blondies Recipe is about to become your new obsession. These blondies are a delightful twist on the classic, boasting a buttery, chewy base studded with luscious white chocolate chunks and vibrant, juicy raspberries. The combination creates a gorgeous contrast of creamy sweetness and tart freshness in every bite, making these blondies a showstopper for any dessert table or a comforting treat to savor with your afternoon coffee. Once you try them, you’ll understand why they’re a beloved favorite in so many kitchens.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a critical role in shaping the taste, texture, and appearance of the White Chocolate Raspberry Blondies Recipe. From the rich melted butter that makes the base tender to the fresh raspberries adding bursts of tangy juiciness, everything works together like a perfectly choreographed dance.
- 1/2 cup unsalted butter, melted: Provides that irresistible moist, buttery texture.
- 3/4 cup brown sugar, packed: Adds sweetness along with a lovely caramel note for depth.
- 1 large egg: Binds everything together while contributing to the tender crumb.
- 1 tsp vanilla extract: Enhances the flavors with a warm, aromatic undertone.
- 1 1/2 cups all-purpose flour: The structure builder for that perfect blondie heft.
- 1/2 tsp baking powder: Gives a gentle lift to keep the blondies from being too dense.
- 1/4 tsp salt: Balances the sweetness and highlights all the other flavors.
- 1/2 cup white chocolate chips or chunks: The creamy, sweet pockets of joy throughout.
- 3/4 cup fresh raspberries (or frozen, thawed and drained): The star ingredient that adds juicy bursts and bright color.
How to Make White Chocolate Raspberry Blondies Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, making sure to leave some overhang on the sides so you can lift the blondies right out when they’re baked. This little step ensures your blondies come out perfectly without sticking or breaking apart. Easy clean-up is always a win!
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk the melted butter and brown sugar together until smooth and slightly glossy. This mix is the flavor powerhouse, giving the blondies their moist, chewy texture and deep caramel notes. Then add in the egg and vanilla extract, whisking until everything is combined into a silky, luscious batter base ready to welcome the dry ingredients.
Step 3: Combine the Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. This keeps everything light and helps the blondies rise just enough. Gradually fold the dry mix into the wet ingredients, using a spatula to combine gently but thoroughly. You want smooth batter without overmixing, which keeps the blondies tender instead of tough.
Step 4: Add White Chocolate and Raspberries
Carefully fold in the white chocolate chips and fresh raspberries. The key here is to be gentle so that the raspberries don’t break too much and turn the batter purple. These fruity jewels plus the creamy white chocolate create the incredible taste and eye-catching pops of color that make this White Chocolate Raspberry Blondies Recipe so memorable.
Step 5: Bake Until Golden
Pour the batter evenly into your prepared pan and smooth the top for an even bake. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The top should be golden and set but still yielding slightly to the touch. This baking step locks in that soft, chewy texture we all crave.
Step 6: Cool and Cut
Let your blondies cool in the pan for about 10 minutes to firm up a bit, then use the parchment paper overhang to lift them out onto a wire rack. Cool completely before cutting into squares or rectangles. This resting time helps the flavors meld and makes clean, beautiful slices a breeze.
How to Serve White Chocolate Raspberry Blondies Recipe
Garnishes
A simple dusting of powdered sugar or a few whole fresh raspberries on top immediately elevates these blondies from homey to elegant. For a truly decadent touch, drizzle melted white chocolate or even a little raspberry coulis for extra flair and flavor contrast.
Side Dishes
Serve these blondies alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Fresh fruit salad or a cup of hot tea or coffee also pairs wonderfully, balancing the sweetness and highlighting the raspberry notes.
Creative Ways to Present
Cut them into bite-sized squares for a gorgeous dessert platter at your next party, or stack them slightly warmed with a drizzle of white chocolate sauce and raspberries on top. Taking this White Chocolate Raspberry Blondies Recipe to picnics or potlucks is a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store leftover blondies in an airtight container at room temperature for up to 3 days. Make sure they’re completely cooled before sealing to prevent sogginess. The flavors actually develop nicely after a day, making the blondies taste even better.
Freezing
You can freeze these blondies for up to 3 months. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge for soft, fresh-tasting treats.
Reheating
For a just-baked warm experience, microwave a blondie square for 10 to 15 seconds or reheat in a low oven (around 300°F) for 5 minutes. This brings out the meltiness of the white chocolate and softens the raspberries perfectly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid adding too much moisture to the batter, which can affect the texture of your blondies.
Can I substitute white chocolate chips with regular chocolate?
You can, but the white chocolate offers a unique creamy sweetness that complements the raspberries beautifully. Using regular chocolate will change the flavor profile but still yield delicious results.
Is it necessary to grease the pan if I use parchment paper?
Nope! The parchment paper alone is usually enough to prevent sticking and makes lifting the blondies out effortless.
How do I know when the blondies are perfectly baked?
Look for a golden top that’s slightly firm to the touch and test with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs.
Can I double this White Chocolate Raspberry Blondies Recipe?
Yes, just double all ingredients and use a 9×13-inch pan, increasing the baking time slightly while checking for doneness regularly.
Final Thoughts
This White Chocolate Raspberry Blondies Recipe is such a joy to make and even more delightful to share. Whether you’re baking for yourself or your loved ones, the perfect balance of rich white chocolate sweetness and tart raspberries is sure to brighten anyone’s day. Dive in, enjoy the process, and let these blondies become your go-to dessert when you want something truly special.
Print
White Chocolate Raspberry Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 9-12 blondies depending on size
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious White Chocolate Raspberry Blondies, a perfect blend of sweet white chocolate and tart fresh raspberries baked into buttery, soft blondies. Ideal for dessert or a sweet snack, these blondies offer a beautifully moist texture with bursts of fruity flavor, all baked to golden perfection.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 cup white chocolate chips or chunks
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang to easily lift out the blondies after baking.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and brown sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, stirring until fully combined and slightly thickened.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overmixing and ensure a tender texture.
- Add Chocolate and Raspberries: Carefully fold in the white chocolate chips or chunks and fresh raspberries, taking care not to crush the raspberries too much to preserve their shape and prevent excessive moisture in the batter.
- Bake the Blondies: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly firm.
- Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes to firm up, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely. Once cooled, cut into 9 to 12 squares or rectangles and enjoy!
Notes
- For best results, use fresh raspberries, but frozen can be used if thawed and well-drained to prevent excess moisture.
- To keep the blondies moist, avoid overbaking; check with a toothpick starting at 25 minutes.
- You can substitute white chocolate chunks if you prefer larger pockets of chocolate rather than chips.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra touch, drizzle melted white chocolate on top after baking and cooling.
