This delicious and easy White Chocolate and Raspberry Blondies recipe is the perfect evening sweet treat that comes together in less than an hour! Indulge in the perfect balance of rich, buttery sweetness and tart fruitiness where each bite is loaded with creamy white chocolate chunks and bursts of juicy raspberries.
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This recipe has been on the list for some time, and I finally have it ready for you! The perfect blend of sweetness from the white chocolate and sugar, but balanced with the tartiness of the raspberries, it is a delicious snack for all. There are many delicious white chocolate raspberry blondies out there, but I hope you take the time to try this one and love it!
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Why You Will Love This Recipe
I know you will adore this recipe because:
- It is so easy to make! It comes together in less than an hour! Win-win!
- No fancy equipment is needed. You can opt to use your handheld mixer, or you can use a whisk and rubber spatula too. Either works!
- It’s delicious! The combination of raspberries and white chocolate is heaven, and I promise these will make you come back for seconds.
If you are looking for other Brownie Recipes, may I recommend my Mexican Hot Chocolate Brownies or Easy Blueberry Blondies Recipe?
Or if you want to stay on the fruity side but explore other options, then I highly recommend trying my Berry Cake, Lemon Poppy Seed Bundt Cake, or Strawberry Shortbread Cookies!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Raspberries. You can use either fresh berries or frozen.
White Chocolate. You can use morsels, or chop a white chocolate bar. Whatever your preference, both work great!
Butter. I use unsalted butter. If you choose to use salted butter, just omit the added salt.
Corn Starch. This helps to create a softer and chewier texture.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Room Temperature Ingredients. Make sure your egg is at room temperature before beginning. You can quicken this step by placing the egg in warm water for a few minutes.
Wash and dry berries before use. The raspberries should be dry before adding to the batter so we do not incorporate excess moisture. Pat them dry with a kitchen towel or paper towel.
Prep baking pan. I've found it easiest when baking with an 8x8 baking pan to line with parchment with an overhang on each side so it easily lifts once done baking.
Variations & Substitutions
This recipe base is fairly easy, and can easily use other ingredients to create something just as delicious.
- Add Lemon! Substitute the vanilla extract with lemon extract for that added twang in each bite. Substitute as a 1:1.
- Top with raspberry curd for added depth of raspberry flavor. After the blondies are baked and cooled, portion and slice, and add a dollop of raspberry curd (and maybe a bit of lemon zest on top?).
- Substitute raspberries with blueberries or cranberries. Either will pair wonderfully with the white chocolate.
- Add melted white chocolate on top for a burst of additional sweetness.
How To Make Easy White Chocolate and Raspberry Blondies
This raspberry blondie recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for the full list of equipment and ingredients.
Step 1: Preheat oven to 350 F. Combine flour, cornstarch, baking powder, and fine sea salt and sift well. Set aside.
Step 2: In a large bowl melt butter. Add sugar and vanilla extract, and whisk until well combined.
Step 3: Add egg and whisk until well combined.
Step 4: Add dry ingredients to wet ingredients. Use a rubber spatula to fold in until just combined.
Step 5: Add white chocolate and raspberries, and gently fold in.
Step 6: Transfer to an 8x8 baking pan, and use an offset spatula or rubber spatula to spread evenly.
Step 7: Bake for 30 - 35 minutes, or until you see the edges browning and the top of blondies lightly browning or shiny.
Step 8: Remove from oven and place on a wire rack to cool. Allow to cool completely before slicing.
FAQ'S
You can use either! I prefer to use fresh because it makes it easier to handle while preparing, but frozen raspberries work too!
You can! I recommend baking in a 9x13 baking pan if you do.
Options are available! While I do recommend also making the raspberry white chocolate blondies, you can head to the Variations & Substitutions section of the blog post for other options to try!
It could be a few things, but possibly due to too much-added flour. I recommend using a kitchen scale, or the spoon and level method.
Storage
You can store it in an airtight container or ziplock bag for up to 5 days in the refrigerator. I recommend placing parchment between any layers to help avoid sticking.
You may also freeze it by placing it in a freezer-safe container or ziplock bag and freezing it for up to 3 months. When ready to defrost, remove the package from the freezer and leave it at room temperature to thaw.
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Easy White Chocolate and Raspberry Blondies
Save This Recipe for Later!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- kitchen scale optional but recommended
- whisk
- rubber spatula
- offset spatula
- 8x8 baking pan
- parchment paper lining the baking pan
- mixing bowls
Ingredients
- ½ cup unsalted butter, melted
- 1 cup sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp fine sea salt
- ½ tsp baking powder
- ⅓ cup white chocolate chips
- ¾ cup raspberries fresh or frozen
Instructions
- Preheat oven to 350 F. Combine flour, cornstarch, baking powder, and fine sea salt and sift well. Set aside.
- In a large bowl melt butter. Add sugar and vanilla extract, and whisk until well combined.
- Add egg and whisk until well combined.
- Add dry ingredients to wet ingredients. Use a rubber spatula to fold in until just combined.
- Add white chocolate and raspberries, and gently fold in.
- Transfer to an 8x8 baking pan, and use an offset spatula or rubber spatula to spread evenly.
- Bake for 30 - 35 minutes, or until you see the edges browning and the top of blondies lightly browning or shiny.
- Remove from oven and place on a wire rack to cool. Allow to cool completely before slicing.
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