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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. ✨
⭐ 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
Are these the same as brownies?
No. Some people compare them to white chocolate raspberry brownies, but blondies use a vanilla base and do not include cocoa powder.
Can I use frozen raspberries?
Yes, but do not thaw them first and expect a little extra moisture in the batter.
Can I double the recipe?
Yes. Bake in a larger pan and watch the bake time closely.
Why did my blondies turn out dense?
Overmixing the batter can lead to dense bars. Stir just until everything is combined.
How can I tell when the blondies are done baking?
Look for set, lightly golden edges and a center that looks just slightly underbaked.
🍽️ Other Recipes You May Enjoy
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White Chocolate Raspberry Blondies
White Chocolate Raspberry Blondies are thick, chewy dessert bars with bursts of raspberry and creamy white chocolate throughout.
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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
🥡 STORAGE
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
♨️ REHEATING
- Microwave individual blondies for 10-15 seconds.
- Warm in a 300°F oven for 5-7 minutes if reheating multiple pieces.
❄️ FREEZING
- Freeze cut blondies in a single layer, then transfer to a freezer-safe container.
- Freeze for up to 2 months.
- Thaw at room temperature before serving.
💡 TIPS FOR BEST RESULTS
- Use fresh raspberries when possible for less moisture.
- Do not overmix the batter to keep blondies tender.
- Allow full cooling before slicing for clean cuts.
🍳 ALTERNATE COOKING METHODS
- Double the recipe and bake in a 9×13-inch pan, adding 5-10 minutes to bake time.
- Line the pan well to prevent sticking, especially with juicy berries.
♻️ LEFTOVERS
- Chop and use as a topping for ice cream or yogurt.
- Crumble over parfaits or milkshakes.
📝 NOTES
- Blondies will firm up as they cool.
- Slight moisture in the center is normal and keeps them soft.
Nutrition
Serving: 1bar, Calories: 237kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 104mg, Potassium: 72mg, Fiber: 1g, Sugar: 22g, Vitamin A: 287IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looking forward to trying this.. Thank you