These chewy, densely fudgy raspberry white chocolate blondies have a rich, buttery brown sugar flavor with a caramelized base and edges and a beautiful shiny top. They feature white chocolate chunks and are studded with tangy bites of raspberry.
It's a very simple recipe with a dough you can mix together (by hand!) in minutes. Easily substitute frozen raspberries to enjoy these decadent bars whenever you have the urge.
As an avowed dark chocolate brownie lover, I never thought I'd enjoy eating blondies. This easy raspberry white chocolate blondie recipe changed that for good. I'm a blondie fan for life.
Wait...what in the world differentiates a blondie from a brownie?
Brownies are chocolate based bar cookies made with melted chocolate, cocoa powder and granulated sugar. They're dark brown in color, and usually intensely chocolate in flavor. Their texture ranges from cakey to dense and fudgy (my preferred end of the spectrum).
Blondies, while also decadent and fudgy, don't include any cocoa or chocolate. Their signature golden color and caramel taste comes from butter and brown sugar. They have chewy edges and a soft, fudgy middle.
This blondie recipe is dressed up with a bright, tart punch of fresh (or frozen!) raspberries and creamy, sweet white chocolate.
If you're a fan of blondies, you'll also love these chewy biscoff blondies, which include a generous amount of creamy biscoff cookie butter spread and biscoff cookies. And for the best of both worlds, try these brownie blondies, which combine the two favorites so you don't have to choose!
And for more cookies with white chocolate, there are vibrant lemon white chocolate cookies, and matcha white chocolate cookies too.
Jump to:
Ingredients
* See recipe card for full list of ingredients and quantities.
Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Melting the butter makes this a really easy recipe to whip together without a mixer. Using melted butter also gives you a more chewy, dense cookie.
Brown sugar - Brown sugar adds caramel flavor and extra moisture, which makes these bar cookies chewy and dense in the center.
I don't recommend using coarse organic brown sugar in this recipe. It doesn't dissolve well into the melted butter and results in a grainier finished product.
White chocolate - Part of the white chocolate is finely chopped and melted into the dough along with the butter and brown sugar, while the remainder is coarsely chopped and folded into the dough.
I tested this recipe with both white chocolate chips and a good quality white chocolate bar. In short, both options work. However, the batch I tested using melted white chocolate chips didn't end up with a smooth, shiny top and had a slightly grainy texture to it.
My Callebaut white chocolate bar contained sugar, cocoa butter, milk powder, soy lethicin and natural vanilla. If you can find white chocolate chips with a similar ingredient list, they should work.
Egg yolks - This recipe uses two egg yolks. I know it's a pain to separate eggs, but I promise the results are worth it.
I tested this recipe using a whole egg plus the yolk, and the blondies just aren't as chewy and rich. The added fat and reduced moisture produces that fudgy taste and dense texture.
However, if you prefer a somewhat more cake-like blondie, use one whole egg plus one egg yolk instead.
Raspberries - You can use either fresh or frozen raspberries in this recipe. I tested them both with equal success.
If you use frozen berries, don't defrost them first. Simply add them to the dough directly from the freezer. Frozen berries are a bit more resilient to being mixed into the dough.
Instructions
These photos provide visual cues. Find the detailed instructions in the recipe card.
In a microwave safe bowl, heat butter, finely chopped white chocolate and brown sugar until fully melted. Mix together until butter is well incorporated and mixture looks smooth and glossy.
Add egg yolks, vanilla and salt. Mix thoroughly.
With a spoon or spatula, mix in flour.
Add larger white chocolate chunks and mix in until evenly distributed throughout dough. Gently fold in raspberries.
Scoop the dough into the pan and gently spread or press into an even layer.
Bake for 30 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges.
Hint: For best results (and neat slices), wait until the blondies are completely cool before cutting into pieces. They'll have a denser, fudgier mouthfeel if allowed to cool first so the butter and white chocolate can set.
Variations
Lemon - add the zest of a large lemon when adding the vanilla for a bright and tangy citrus flavor. Lemon and white chocolate make great flavor companions (as evidenced by my lemon white chocolate drop cookies!)
Berries - If you don't have raspberries on hand, substitute with other berries such as blackberries, blueberries or marionberries. You could also use dried cranberries if you don't have berries. Ooh, orange zest would be great here!
Chocolate - Instead of white chocolate, substitute milk or dark chocolate chunks, or use a mix of all three for triple chocolate blondies!
I don't recommend replacing the finely chopped white chocolate that is melted and stirred into the dough. It will significantly alter the taste and color of the blondies.
Equipment
8-inch square metal pan - For perfectly baked bar cookies, I use and recommend the 8 x 8 inch square pan made by USA Pan. It's my go-to for its straight, clean edges and even heating.
A note on pan material: Glass and metal pans conduct heat very differently.
- Metal pans: Heat up quickly and create light, crispy edges.
- Glass pans: Take longer to heat up and retain heat longer, which can lead to overbaked edges.
If you only have a glass pan, you may need to experiment by lowering the oven temperature by 25°F and extending the bake time by 5-10 minutes.
For more on how different materials affect your baking, see King Arthur Baking's guide on choosing the right bakeware.
Storage
Store: Store cooled raspberry blondies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cooled bars in an airtight container or zipper sealed bag with parchment paper between layers for 2-3 months.
Recipe tip
If you make the raspberry white chocolate blondies quickly, the melted butter will still be warm, and the dough will have a much thinner consistency.
If you make the recipe slowly (or barely melt the butter), the butter will cool, the dough will begin to firm up and you'll need to press it into the pan. I baked batches with the thinner and thicker consistency dough with no noticeable change to the final result.
It was easier to fold the white chocolate and raspberries into the softer consistency batter and pour it into the baking pan. Just something to keep in mind.
Frequently asked questions
I like my blondies with chewy, lightly golden brown edges and a dense, but soft and fudgy center. If you underbake these, or cut and serve them while they're still warm, they will be too gooey.
When baked, the edges should be done and the center should look slightly underdone. They will continue to cook and firm up in the pan. Allow them to cool completely before slicing and serving so that the butter and melted chocolate set first.
With the leftover egg whites from this recipe, you can make kokosmakronen (German coconut macaroons), which are crisp and crunchy on the exterior and moist and chewy inside. Bonus: you don't have to whip the egg whites in my recipe!
Alternatively, use the egg whites to make baci di Alassio, decadent chocolate hazelnut cookies sandwiched with velvety dark chocolate ganache.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Raspberry White Chocolate Blondies
INGREDIENTS
- 113 grams unsalted butter
- 180 grams white chocolate, divided: 60 grams (⅓ cup, 2 ounces) finely chopped pieces and 120 grams (⅔ cup, 4 ounces) coarsely chopped chunks
- 200 grams brown sugar
- 2 large egg yolks
- 5 mL vanilla extract
- ½ teaspoon kosher salt
- 165 grams all purpose flour
- 97 grams raspberries, fresh or frozen
INSTRUCTIONS
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4)
- Line an 8 inch (20 cm) square metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies.
- In a microwave safe bowl, heat butter, 60 grams (⅓ cup) of finely chopped white chocolate and brown sugar until butter and white chocolate are fully melted, 60-90 seconds.113 grams unsalted butter, 200 grams brown sugar
- Whisk mixture together until butter is well incorporated and the mixture looks smooth and glossy.
- Add egg yolks, vanilla and salt. Whisk thoroughly. With a spoon or spatula, mix in flour.2 large egg yolks , 5 mL vanilla extract, ½ teaspoon kosher salt , 165 grams all purpose flour
- Add 120 grams (⅔ cup) white chocolate chunks and mix until distributed throughout batter.
- Add raspberries and gently fold through batter. If your batteris still warm, it will most likely be pourable. If so, pour it into the pan and distribute to the four corners. If it has cooled and become thicker, scoop it into the pan in spoonfuls and gently press it into the corners.97 grams raspberries
- Bake for 30 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges.
- For cleanest results, wait until blondies have fully cooled before cutting into squares.
EQUIPMENT
- 8 inch square baking pan (20 cm) metal
NOTES
- You can use either good quality white chocolate chunks (from a bar) or white chocolate chips for this recipe. Look for simple ingredients that include cocoa butter, sugar, milk solids, vanilla, and sometimes soy lecithin as an emulsifier.
- You can use fresh or frozen raspberries. If using frozen berries, do not thaw them first.
- This recipe uses 2 egg yolks. The added fat and reduced moisture (compared to using whole eggs) creates a richer, fudgier taste and texture with less crumb, especially the center pieces. If you prefer a more cake-like blondie, use one whole egg plus one egg yolk instead.
- If you make the batter quickly, the melted butter will still be warm. The batter will have a thinner consistency that can be poured into the pan.
- If you make the batter slowly (or melt the butter over low heat), the batter will begin to cool and firm up and you'll need to press it into the pan.
- I baked batches with both thinner and thicker batter with no noticeable change to the final result.
- For best results (and tidy squares), wait until the blondies are fully cooled before cutting into pieces and serving. After the butter and white chocolate set, the blondies will be easier to slice and will also have a denser, fudgier mouthfeel.
- Store cooled raspberry blondies in an airtight container at room temperature for up to 5 days.
- Freeze cooled blondies in an airtight container or zipper sealed bag with parchment paper between layers for 2-3 months.
This recipe was originally published November 11, 2021. It has been updated to include labeled ingredient images, more details and reformatted step-by-step photos for making the recipe.
Comments
No Comments