White Chocolate Raspberry Blondies

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.

If you love white chocolate, then you are going to love these white chocolate desserts! With 40 delicious recipes made with white chocolate, you’re sure to find one you’ll love to bake: 40 White Chocolate Desserts.

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 350^oF (177^oC) 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.

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 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.

Storage Instructions

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.

Storing them at room temperature if best. Refrigerating the blondies can end up making them mushy.

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.

Recipe FAQs

More Recipes To Try:

Craving more bars and blondies? Be sure to try my red velvet bars and caramel apple bars! They are both wonderfully easy and super delicious.

If it’s raspberry you’re craving, then try my raspberry almond thumbprints. Or my easy raspberry pie! The filling is made with just 3 ingredients.