39 Irresistible Raspberry White Chocolate Blondies

Oh my goodness, let me tell you about these raspberry white chocolate blondies—they’re my absolute weakness! The first time I made them, I knew I’d stumbled onto something magical. That perfect balance of tart raspberries melting into sweet white chocolate? Pure bliss. I originally whipped these up for a last-minute potluck, and now friends beg me to bring them to every gathering. What I love most is how effortlessly they come together—just one bowl, basic pantry staples, and you’ve got a dessert that looks fancy but takes barely any effort. Trust me, once you try these blondies with their golden edges and jammy raspberry pockets, you’ll understand why they’ve become my go-to treat for everything from book club to lazy Sunday afternoons.

Why You’ll Love These Raspberry White Chocolate Blondies

Let me count the ways these blondies will steal your heart:

• Effortless magic: One bowl, no mixer needed—just stir and bake!
• Perfect flavor dance: Tart raspberries cut through creamy white chocolate like they were made for each other
• Golden edges, gooey center: That crisp top giving way to soft, jammy middles gets me every time
• Crowd-pleaser: Kids and adults alike go wild for these (I’ve seen grown men sneak thirds!)
• Foolproof: Even if you’re not a baker, you can’t mess these up—just don’t overmix!

Seriously, these blondies are happiness baked into squares.

Ingredients for Raspberry White Chocolate Blondies

Here’s everything you’ll need to make these dreamy blondies – I promise it’s all simple stuff you probably have already! The fresh raspberries make all the difference, though frozen work in a pinch (just pat them dry first).

• 1 cup all-purpose flour (spooned and leveled – no packing!)
• 1/2 tsp baking powder – our little lift helper
• 1/4 tsp salt – just enough to make the flavors pop
• 1/2 cup unsalted butter, melted (and slightly cooled – hot butter cooks the eggs!)
• 3/4 cup brown sugar – packed for that caramel depth
• 1 large egg (room temperature mixes smoother)
• 1 tsp vanilla extract – the good stuff if you’ve got it
• 1/2 cup white chocolate chips (or chopped bars for extra melty pockets)
• 1/2 cup fresh raspberries (halved if they’re huge – frozen works too)

See? Nothing fancy – just pantry staples that transform into something magical together!

How to Make Raspberry White Chocolate Blondies

Alright, let’s get baking! These blondies come together so easily – just follow these simple steps and you’ll have golden, jammy perfection in no time. I’ve made this recipe dozens of times, and while it’s foolproof, I’ll share all my little tricks for getting them just right.

Step 1: Preheat and Prepare the Pan

First things first – crank that oven to 350°F (175°C) and let it heat up while you work. I like to use an 8×8-inch square pan lined with parchment paper (leave some overhang for easy lifting!) or just greased really well with butter. The parchment is my secret for picture-perfect removal every time – no stuck corners!

Step 2: Mix Dry and Wet Ingredients Separately

In a medium bowl, whisk together your flour, baking powder, and salt – just until they’re friends. In another bowl, mix the melted (but not piping hot) butter and brown sugar until they look like caramel sauce. Then beat in the egg and vanilla until smooth. Here’s my tip: don’t overmix here – just combine until you don’t see streaks of egg.

Step 3: Fold in White Chocolate and Raspberries

Now the fun part! Gently stir the dry ingredients into the wet until just combined – a few flour streaks are fine. Then fold in the white chocolate chips first (they’re sturdier). For the raspberries, I use a light hand – drop them in and do maybe 3-4 folds max. You want beautiful jam pockets, not pink batter! If they’re huge berries, halve them first.

Step 4: Bake and Cool Properly

Spread your thick batter into the prepared pan – it’ll be stiff but that’s perfect. Bake for 25-30 minutes until the top looks set and the edges are golden brown. The center should still look slightly soft – it’ll firm up as it cools. Here’s the hardest part: let them cool completely in the pan before cutting (about 1 hour). I know it’s tempting, but warm blondies crumble! The wait makes those clean squares worth it.

Tips for Perfect Raspberry White Chocolate Blondies

After burning my fair share of batches (oops!), here are my hard-earned secrets for blondie perfection:

• Egg temp matters: That room-temperature egg really does blend better – just set it out 30 minutes before baking
• The toothpick lie: Don’t wait for it to come out clean! A few moist crumbs mean they’ll stay fudgy
• Berry prep: Pat fresh raspberries dry, or frozen ones will bleed everywhere (still tasty but messy!)
• Slice smart: Use a plastic knife for clean cuts – no sticking!
• Next-level trick: Sprinkle flaky salt on top after baking – the sweet-salty combo is unreal

And if they disappear in one sitting? I won’t judge – happens every time at my house!

Ingredient Substitutions and Notes

Life happens, and sometimes you’ve got to improvise—luckily, these blondies are pretty forgiving! Here are my tried-and-true swaps for when the pantry isn’t cooperating:

Raspberry options: Fresh berries are dreamy, but frozen raspberries work in a pinch—just thaw and pat them very dry first (I squeeze gently in paper towels). No raspberries? Blackberries or chopped strawberries bring that same tart contrast.

Chocolate swaps: Not a white chocolate fan? Milk chocolate chips make a sweeter version, or go bold with dark chocolate chunks—their bitterness plays nicely with the berries. For nut lovers, toasted pecans or almonds add great crunch (about 1/4 cup).

Flour tweaks: Ran out of all-purpose? 1:1 gluten-free flour works beautifully here. For whole wheat, replace just half the flour to keep them tender.

Butter alternatives: In a dairy-free pinch, coconut oil works (use refined for neutral flavor), though the texture will be slightly more cakey. I don’t recommend margarine—it makes them greasy.

One important note: don’t skip the brown sugar! Its molasses depth is key. In emergencies, you can mix 3/4 cup white sugar with 1 tbsp molasses, but the flavor won’t be quite as rich.

Serving and Storing Raspberry White Chocolate Blondies

Okay, here’s where we turn these already-amazing blondies into pure magic. My favorite way? Warm with a scoop of vanilla ice cream melting over the top—the contrast of cold cream against the gooey white chocolate pockets is heavenly. For brunch, I’ll sometimes dust them with powdered sugar and serve alongside fresh berries. They’re also fantastic at room temperature with a cup of coffee (the raspberry tartness cuts through the bitterness perfectly).

Now, about storing these beauties—if they last that long! Cool completely first (I know, torture), then layer them in an airtight container with parchment between layers. They’ll keep at room temp for 2 days, or refrigerate for up to 5 days (though the texture firms up when cold). For longer storage, freeze them in a single layer before transferring to a freezer bag—they’ll stay perfect for 3 months. Pro tip: Microwave refrigerated blondies for 10 seconds to bring back that just-baked softness!

One warning—these blondies get dangerously addictive after a day as the flavors meld. I’ve caught myself “just checking” the container only to realize I’ve eaten three. You’ve been warned!

Nutritional Information

Okay, let’s be real – we’re not eating blondies for their health benefits! But since you asked, here’s the scoop on what’s in each delicious square. Remember, these are estimates – your actual numbers will dance around a bit depending on your exact ingredients and how big you slice them (no judgment if your “squares” turn out… generous).

Per blondie (based on 9 servings):

• Calories: About 220 (worth every one!)
• Sugar: 18g (mostly from that dreamy brown sugar and white chocolate)
• Sodium: 85mg (not bad for a treat!)
• Fat: 10g (6g saturated – thank you, butter!)
• Carbs: 30g (with 1g fiber from those raspberries)
• Protein: 3g (egg and flour doing their thing)

Important note: These values can swing based on your specific brands of butter, chocolate chips, or whether you use fresh vs frozen berries. Even how much batter you lick off the spoon affects the final count (not that I’d know anything about that…). The raspberries do add a touch of vitamin C and antioxidants, so there’s that!

If you’re watching certain nutrients, you can tweak the recipe – swap in sugar-free chocolate chips or reduce the sugar slightly (though the texture changes). But personally? I say life’s too short not to enjoy these blondies exactly as they are – pure, unapologetic deliciousness.

Frequently Asked Questions

Over the years of making these blondies, I’ve gotten the same excited questions again and again. Here are the answers to everything you might wonder about – consider this our little kitchen chat before you bake!

Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw them first and pat them very dry with paper towels – I gently press to remove excess moisture. Frozen berries tend to bleed more, so expect a pinker batter (still delicious though!). Some bakers toss them in a bit of flour first – I skip this step if they’re well-dried.

Why did my blondies turn out cakey instead of fudgy?
Ah, the blondie texture struggle! Usually this means either overmixing the batter (develops too much gluten) or baking too long. Remember – we want moist crumbs on the toothpick, not clean! Also check that your baking powder is fresh (old stuff gets weak).

How do I prevent soggy blondies from the raspberries?
Two secrets: dry your berries well (even fresh ones), and don’t overdo the folding. I add them last and do just 2-3 gentle folds to distribute without crushing. Baking at the right temperature (350°F) helps evaporate berry juices too.

Can I double this recipe?
Yes! It works beautifully in a 9×13-inch pan – just increase the bake time by 5-10 minutes. Watch for that golden edge signal. The only adjustment I make is adding an extra tablespoon of flour to account for the extra moisture from more berries.

My white chocolate sank to the bottom – help!
This used to drive me nuts! Now I toss the chips in a teaspoon of flour before folding them in – the light coating helps them stay suspended. Also make sure your batter isn’t too thin (proper measuring prevents this). Chopped bars work better than tiny chips sometimes.

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