I love making a blondie recipe for any get together that I have – especially in the summertime because they are so quick and easy. These raspberry blondies takes me about 10 minutes to mix up and are chock full of white chocolate chips and fresh raspberries.
I seriously love blondies around here. They are I think the easiest dessert to make and the possibilities are endless. Blondies take about 10 minutes to mix up and everyone can’t resist them. They are basically the best dessert to make and bring to a party.
This time friends since it’s summer and berries are aplenty, I threw in fresh raspberries and white chocolate chips. The flavor combination to me is always a home run.
I seriously can’t resist the sweet and tart combo. I also can’t resist eating more than one. But who’s counting? And who’s judging? Mm, not me. I hope you aren’t either. So got ten minutes? Sure you do. Let’s whip up some raspberry white chocolate blondies.
Ingredients Needed
- All Purpose flour – this is the workhorse of all flours because of its mid range of protein contents giving it the best texture and chew. Different types of flour have different kinds of protein content, but all purpose flour falls right in the middle. Be sure to measure your flour correctly so you don’t end up with tough, dry, or cakey blondies by spooning the flour into your measuring cup and leveling off with a flat edge. You can also use a kitchen scale for best accuracy.
- Baking powder – Make sure you are using baking powder not baking soda – they are not interchangeable. And make sure it’s fresh! I test mine in a little bit of hot water to see if it bubbles. If it does, it’s fresh. If it doesn’t then throw it out!
- Salt – You always want a little bit of salt to balance out the sweetness and it helps to bring out the flavor of anything. I use sea salt, but kosher or table salt will also work well.
- Unsalted butter – I always use unsalted butter in my baking because different brands will use varying amounts of salt in their salted butter version. So this way I can control the amount of salt. If you only have salted butter, simply reduce the salt in the recipe.
- Light Brown Sugar – I am using all brown sugar in this recipe for best caramel toffee notes, and the best chewiness. If you don’t have any, you can make a homemade brown sugar. You can also use part granulated sugar, or all dark brown sugar.
- Eggs – Be sure to use large room temperature eggs when baking. I always place my eggs into a bowl of warm water for 10 minutes before using them.
- Vanilla Extract – This flavor is of course a must. I prefer using a pure vanilla extract for the best flavor but imitation will also work.
- Almond extract – I just love the addition of almond extract in these blondies. Of course it’s totally optional, the vanilla adds enough flavor. But I love the combination of raspberry, almond and white chocolate. A little bit goes a long way so all you need here is 1/2 teaspoon.
- Fresh Raspberries – I used fresh raspberries in these blondies and made sure to just fold them in gently. I haven’t tried them with frozen raspberries, but if you use frozen do not thaw them first. It may also affect the baking time and take a few extra minutes with frozen berries.
- White chocolate chips – I love white chocolate chips in these. Of course I think dark chocolate would also work well!
How to make white chocolate raspberry blondies
Combine the dry ingredients – Preheat the oven to 350oF (177oC) and line a 9×13 rectangular pan with parchment paper. Whisk flour, baking powder, and salt together in medium bowl; set aside.
Combine the wet ingredients. In a second mixing bowl, whisk together the melted butter and brown sugar together in until evenly combined. Add eggs, vanilla, and almond extract and whisk until evenly combined.
Fold the wet and dry ingredients together. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
Add the raspberries and white chocolate chips. Fold in the the white chocolate chips and raspberries gently. Spread the batter into prepared pan, smoothing top with rubber spatula. Bake until top is shiny, cracked, and light golden brown, 30-35 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 16 bars and serve.
Heather’s Baking Tips
- Be sure to measure your flour correctly. Over measuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Fold the raspberries in gently. So as not to squish them and release too many juices.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Allow to cool completely before cutting. Do not try to cool when they are warm or they will be very difficult to cut. Once they have cooled and set up, use a plastic knife or a hot metal knife and wipe the knife in between cuts to cut them. Plastic won’t heat up and will cut them neatly.
Blondie Variations
You can definitely customize these blondies. Try a different fruit than raspberries, or you can swap in candy or different kind of chocolate. I’ve made a Reese’s pretzel version.
I made a cookie bar variation with white chocolate chips and pumpkin. I also have made a version with M&M’s and browned butter.
How To Cut These Raspberry Blondies:
You could just bring the whole pan to your party and call it a day. No one would care once they taste one. But if you want to cut them into attractive bars here a few tips:
- Line your pan with tinfoil and spray lightly with cooking spray or parchment paper. This will make it easier to simply lift out the entire pan at once and cut into bars.
- Allow them to cool. Completely. Cutting them warm is just going to end up in a GIANT disaster. Let them sit on the counter until they come to room temperature. I pop mine in the fridge to hurry up this process and help to firm up the bars before cutting. Usually at least an hour if not longer if I can wait that long!
- Use a plastic knife or warm metal knife. I recommend using a plastic knife to get neat cuts, or you can also use a warm metal knife to cut down cleanly. Wipe the knife on in between cuts to get clean cuts.
Recipe FAQs
I love blondies because not only are they simple to make but you can also make them ahead of time. In fact I recommend it, because they need time to set up before you cut into them. You can store these at room temperature for up to 3 days. Just make sure they are covered.
I’ve only made these with fresh raspberries. However, if you do choose to use frozen raspberries do not thaw them before you fold them into the batter. Frozen berries might also affect the baking time. You might need to add on a few extra minutes.Â
You can also freeze these for up to 3 months. Just make sure to cool completely. Freeze solid and then place in an airtight container. Thaw overnight in the fridge, or at room temperature quickly.
I don’t recommend it. Storing them at room temperature if best. Refrigerating the blondies can end up making them mushy.
This may be because you used too much flour. Be sure to spoon the flour into your cup and level it off. Do not pack it down or you will end up with too much flour. Weighing your flour is best. Or you may have overbaked them. They may still look not fully baked at 30 minutes, but they will continue to bake and set up as they cool.
More Recipes To Try:
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White Chocolate Raspberry Blondies
Equipment
Ingredients
- 1 1/2 cups (180 grams) all purpose flour *spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter melted slightly cooled
- 1 1/2 cups (320 grams) packed light brown sugar
- 2 large eggs room temperature
- 4 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (120 grams) raspberries *fresh or frozen (do not thaw)
- 1 cup (170 grams) white chocolate chips
Instructions
- Prepare the pan and pre-heat. Adjust oven rack to middle position; heat oven to 350° F (177°C). Line a 13 by 9-inch baking pan with foil, or parchment paper. Set aside.
- Combine the dry ingredients. Whisk flour, baking powder, and salt together in medium bowl; set aside.Â
- Combine the wet ingredients. In a second mixing bowl, together the melted butter and brown sugar until evenly combined. Whisk in the eggs, and extracts until evenly combined.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon or spatula. Be sure to not overmix. Stop whisking once the flour has just been incorporated.Â
- Fold in the raspberries and white chocolate chips. Using a rubber spatula, fold in the raspberries and white chocolate chips being careful to not smash the raspberries too much. If you use frozen berries, do not thaw before adding them to the bowl.Â
- Bake and cool your bars. until top is shiny, cracked, and light golden brown, 30 to 35 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Notes
- Raspberries – You can use fresh or frozen raspberries. If using frozen, do not thaw first. Fold in gently so as not to squish the berries and release too many juices.
- Be sure to measure your flour correctly. Over measuring can result in a cakey texture instead fo the perfect chewiness that we are going for. For best accuracy use a kitchen scale. If you use dry measuring cups, then spoon the flour into your cup (do not pack it down) and then level off with a flat edge.Â
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
Maureen says
Made these yesterday and they turned out perfectttttt!. Absolutely love them. Had raspberries in the fridge and white chocolate chips on hand and I’m glad I choose this recipe to usse them.
Thank you very delicious.
Heather says
aw thank you Maureen so glad you loved them!
Lexi says
Yum, this is my kind of dessert!!
Claudia Lamascolo says
I really adore anything with raspberry on my list to try this week!
Kushigalu says
Love blondies, and these look so perfect. Thanks for sharing.
Liza says
These beautiful blondies are so BERRY delicious! Love the combination of sweet raspberries and white chocolate, and that touch of almond extract in the blondies brings all the flavors together. SO good!
Heather says
Thanks Liza!!
Biana says
White chocolate and raspberries is an amazing combination. These blondies look delicious.