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White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies – Deliciously thick and chewy vanilla-infused blondies that are loaded with white chocolate chips and studded with juicy raspberries. These bars are absolutely delicious AND gorgeous!

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies

These blondies are just as delicious as they are beautiful.

They are incredibly thick and chewy, stuffed full of white chocolate chips, and studded with juicy raspberries. They are packed full of flavour and totally irresistible!

If you’re a fan of chewy blondies and some juicy raspberries, then you need to make these as soon as possible.

They make perfect edible gifts, and are easily stored to save for later.

Looking for more raspberry recipes? Check out my Raspberry Banana Cookies, White Chocolate Raspberry Tart, and my No-Churn Raspberry Ripple Ice Cream.

White Chocolate Raspberry Blondies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these blondies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Unsalted butter: Melted.
  • Light brown sugar: Using mostly brown sugar gives these bars their chewiness and deep caramelised taste.
  • Caster/granulated sugar
  • Large egg + egg yolk: Adding an extra yolk adds to the chewiness.
  • Vanilla extract
  • Plain/all-purpose flour
  • Salt
  • White chocolate chips
  • Raspberries: Fresh or frozen.

How to make White Chocolate Raspberry Blondies

To make these blondies, simply grab a large mixing bowl and whisk together the melted butter and sugars until combined.

Add the egg, egg yolk, and vanilla extract, and whisk until smooth and combined.

Add the flour and salt, and fold in until completely combined.

Fold in the white chocolate chips.

Spread the batter evenly into an 8×8-inch square baking pan lined with parchment paper or foil.

Gently press the raspberries on top and bake for 35 – 40 minutes, or until the edges are browned and the centre is no longer jiggly – just set.

Allow to cool completely in the pan on a wire rack before cutting into bars.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

White Chocolate Raspberry Blondies
White Chocolate Raspberry Blondies

These White Chocolate Raspberry Blondies are:

  • super quick and easy to throw together
  • deliciously thick and chewy
  • loaded with white chocolate chips and juicy raspberries
  • packed full of flavour

How long will these blondies last? These blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these blondies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

White Chocolate Raspberry Blondies
White Chocolate Raspberry Blondies

Try these delicious bars next!

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White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Deliciously thick and chewy vanilla-infused blondies that are loaded with white chocolate chips and studded with juicy raspberries!

Ingredients

  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (175g) white chocolate chips
  • 1/2 cup (62g) fresh or frozen raspberries

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. In a large bowl, whisk together the butter and sugars until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth and combined.
  3. Add the flour and salt, and fold in until completely combined. Fold in the white chocolate chips.
  4. Spread the batter evenly into the prepared pan. Gently press the raspberries on top and bake for 35 - 40 minutes, or until the edges are browned and the centre is no longer jiggly - just set.
  5. Allow to cool completely in the pan on a wire rack before cutting into bars.

Notes

Blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

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Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 192Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 52mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

wilhelmina

Tuesday 11th of May 2021

I love the chewy texture of these blondies, the pop of raspberry flavor takes them to the next level!

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