White Chocolate Raspberry Blondies

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I love making a blondie recipe for any get together that I have – especially in the summertime because they are so quick and easy. This easy one bowl blondie recipe takes me about 10 minutes to mix up and gets even better when you mix in white chocolate chips and fresh raspberries. I promise you that if you make these for your next BBQ or family and friends get together you will come back with an empty pan.

I’m such a sucker for quick and easy dessert recipes. I love my one bowl recipes around here. And I don’t think there is usually anything easier than a great brownie and bar recipe. So it makes sense that I would make another variation of the best blondie recipe ever adapted from Cook’s Illustrated because it takes minutes to throw together and I’ve adapted it to make it in one mixing bowl.

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.

What ingredients do you need to make these white chocolate raspberry bars?

• All Purpose flour A- 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 chewy 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 table salt, but kosher salt works just fine as 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.
• Brown Sugar – I am using all brown sugar in this recipe for best caramel toffee notes, and the best chewiness.
• 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!
• 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 – step by step 

1. Get the pans ready. Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they’re done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
2. Combine the dry ingredients – Whisk flour, baking powder, and salt together in medium bowl; set aside.
3. Combine the wet ingredients. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
4. Fold the wet and dry ingredients together. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
5. Add the raspberries and white chocolate chips. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
6. Bake and cool. 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 12 large or 16 small(ish) bars and serve.

Baking Tips For These Raspberry Bars

• 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.
• Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them! 
• Once they have cooled and set up, use a plastic knife 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 White Chocolate 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. 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! Plastic does not conduct heat like a metal knife will so it will cut through the bars easily without warming up that chocolate inside! You will have nice clean cuts and pretty bars to present in the end!

How Do You Store These Blondies? 

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.

Can I use frozen raspberries?

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. 

Can I Freeze These Bars? 

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.

Should You Refrigerate Blondies? 

I don’t recommend it. Storing them at room temperature if best. 

Refrigerating the blondies can end up making them mushy.

For More Bar Recipes Check Out These:

• Snickers Cheesecake Bars
• Frosted Sugar Cookie Bars
• Margarita Bars
• Strawberry Rhubarb Bars
• Apple Pie Gooey Bars

To Make This Best Blondies Recipe You Will Need:

As always, if you loved this blonde brownies recipe or have a question let me know by leaving a rating and a comment below.

And don’t forget to follow along with me on my baking adventures on Pinterest, Instagram, Twitter, andFacebook. Until next time, happy baking everyone!

Print Recipe

White Chocolate Raspberry Blondies

This easy one bowl blondie recipe gets even better when you fold in fresh raspberries and white chocolate chips!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: blondies, raspberry, white chocolate

Servings: 16 bars

Calories: 272kcal

Author: Heather Perine

Ingredients

• 1 1/2 cups (180 grams) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (170 grams) unsalted butter melted cooled
• 1 1/2 cups (320 grams) light brown sugar
• 2 eggs room temperature
• 4 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (120 grams) raspberries
• 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. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
• Combine the dry ingredients. Whisk flour, baking powder, and salt together in medium bowl; set aside. 
• Combine the wet ingredients. Melt the butter over medium heat and allow to cool slightly. Whisk in to the butter, the brown sugar together until combined. Add eggs and extracts and mix well.
• Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and whisk together until smooth. Be sure to not overmix. Stop whisking once the flour has just been incorporated. 
• 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. 
• 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

• Be sure to measure your flour correctly. Overmeasuring 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. 
• 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!
• Use a plastic knife to cut the bars. Once they have cooled and set up, use a plastic knife to cut them. Plastic won't heat up and will cut them neatly. 

Nutrition

Calories: 272kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 98mg | Potassium: 118mg | Sugar: 27g | Vitamin A: 5.9% | Vitamin C: 2.5% | Calcium: 6% | Iron: 4.9%