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These White Chocolate Raspberry Blondies are bakery-style bars that feel fancy but come together fast. Perfect for parties or snacking. ✨
My Chocolate Swirl Blondies are another easy bar dessert for chocolate lovers. You might also like my White Chocolate Raspberry Crumb Cake. Or bake a batch of Butterscotch Blondies.
Want to see more Love Bakes Good Cakes recipes on Google?
⭐ Why You’ll Love This Recipe
- Soft, chewy centers with lightly crisp edges make this white chocolate and raspberry blondies recipe hard to resist.
- Sweet white chocolate balances the bright pop of raspberries in every bite.
- Simple steps and pantry basics keep this bake stress-free.
- Many readers call these the best white chocolate raspberry blondies for parties and potlucks.
🛒 Ingredients & Substitutions
- unsalted butter – substitute salted butter and reduce added salt slightly
- brown sugar – light or dark, both work
- vanilla extract – pure vanilla recommended for best flavor
- egg – room temperature works best
- all-purpose flour – substitute gluten-free all-purpose flour if needed
- cornstarch – helps create a soft texture
- baking powder – do not substitute with baking soda
- salt – fine sea salt preferred
- white chocolate – substitute white chocolate chips if desired
- raspberries – frozen raspberries can be used, do not thaw
✨ Variations
- Swirl in raspberry preserves for a stronger berry flavor.
- Drizzle melted white chocolate over the cooled bars.
- Sprinkle the top with coarse sugar before baking for extra texture.
- Cut into smaller portions to serve as bite-sized white chocolate raspberry bars.
🔥 Tips
- Gently fold in the raspberries to prevent streaking the batter.
- Use parchment paper for easy lifting and cleaner cuts.
- Let the blondies cool completely before slicing for neat squares.
- A metal pan bakes more evenly than glass for this style of bar.
❓ FAQs
No. Some people compare them to white chocolate raspberry brownies, but blondies use a vanilla base and do not include cocoa powder.
Yes, but do not thaw them first and expect a little extra moisture in the batter.
Yes. Bake in a larger pan and watch the bake time closely.
Overmixing the batter can lead to dense bars. Stir just until everything is combined.
Look for set, lightly golden edges and a center that looks just slightly underbaked.
🍽️ Other Recipes You May Enjoy
White Chocolate Raspberry Blondies
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Equipment
Ingredients
- ¾ cup unsalted butter, melted
- 1¼ cups brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate, roughly chopped
- ½ cup fresh raspberries, or frozen
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, stir together the melted butter and brown sugar until well combined.¾ cup unsalted butter, 1¼ cups brown sugar
- Add the vanilla extract and egg and mix until smooth.2 teaspoons vanilla extract, 1 large egg
- Sift in the flour, cornstarch, baking powder, and salt. Stir just until combined.1½ cups all-purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon salt
- Fold in the white chocolate chunks, then gently fold in the raspberries.1 cup white chocolate, ½ cup fresh raspberries
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
- Let the blondies cool completely in the pan on a wire rack.
- Lift out using the parchment paper, cut into squares, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to trying this.. Thank you