These chewy, densely fudgy raspberry and white chocolate blondies are packed with white chocolate chunks and studded with tangy bites of raspberry. They have a rich, buttery brown sugar flavor with a caramelized base and edges and a beautiful shiny top. It's a very easy 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.
This post 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.
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 is the difference between a brownie and a blondie?
Brownies are chocolate based bar cookies made with melted chocolate, cocoa powder and granulated sugar. They're very 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 taste comes from 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 chunks.
If you're a fan of blondies, you'll also love these chewy biscoff blondies, which include a generous amount of warming 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!
Explore the entire collection of cookie recipes here.
- Unsalted butter - using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. 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, as it doesn't dissolve well into the melted butter. This 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, there's no need to 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.
* See recipe card for full list of ingredients and quantities.
Learn how to make white chocolate and raspberry blondies! These photos provide visual cues. Find the detailed instructions in the recipe card.
In a microwave safe bowl, heat butter, 60 grams of finely chopped white chocolate and brown sugar until butter and white chocolate are fully melted. Mix together until butter is well incorporated and the mixture looks smooth and glossy.
Add egg yolks, vanilla and salt. Mix thoroughly.
With a spoon or spatula, mix in flour.
Add 120 grams of white chocolate chunks and mix in until distributed throughout dough. Add raspberries and gently fold in.
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 white chocolate raspberry 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.
Can I use frozen berries instead of fresh?
Yes, I've tested the recipe with both fresh and frozen raspberries, and both work equally well. If you're using frozen raspberries, do not defrost them first - keep them frozen.
Can I use white chocolate chips instead?
This recipe calls for high quality white chocolate that is free from hydrogenated oils and fillers. Not only does good white chocolate taste a hundred times better, but also it melts more easily and has a smoother, creamier consistency. If you can't source white chocolate in bar, block or feve form, it is possible to substitute white chocolate chips. Please review the ingredient notes above regarding white chocolate; you can find some quality white chocolate chips. Read the label on the bag carefully. It's worth the extra time.
The white chocolate block I used here contained only sugar, cocoa butter, milk powder, soy lecithin, and natural vanilla. The ingredient list in several bags of grocery store white chocolate chips I looked at (called "white baking chips" because they can't be classified as chocolate) included the addition of palm kernel oil and palm oil, but no cocoa butter.
To learn more about often maligned white chocolate, check out this article from Serious Eats. As a dark chocolate aficionado, I dismissed white chocolate for a long time until I realized I'd mostly been eating low quality white chocolate and unfairly judging it. I've since used it as a top layer for no bake carrot cake bars, as a crisp, white coating on strawberry rhubarb ice cream bars, and in melty pools in matcha white chocolate cookies.
- 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.
- 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 (orange zest would be great here!)
- Chocolate - Instead of white chocolate blondies, 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 as it will significantly alter the taste and color of the blondies.
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Square metal pan - I use this 8 x 8 x 2.25 inch nonstick metal pan to bake most of my bar cookies.
Glass and metal pans conduct heat differently. Glass bakeware takes longer to heat up than metal pans, and retains heat for longer once hot. Using a glass pan without adjusting this recipe might result in overbaked edges, as the dough will take longer to cook, and might bake too long towards the sides.
If you only have a glass pan, you may need to experiment with lowering the heat by 25 degrees Fahrenheit and baking for an additional 10 minutes. King Arthur Baking has visual examples of recipes tested using different pans here.
Binder clips - Use small or medium binder clips to keep the parchment paper lining the pan from falling down into the blondie dough. I also use them as bag clips to keep my pantry ingredients sealed.
Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment paper underneath. Bonus: you don't have to use any grease, and can often simply wipe down the pan rather than needing to wash it after baking. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a nearby Costco, the price is often a bit better in store.
Store: Store cooled raspberry blondies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cooled blondies in an airtight container or zipper sealed bag with parchment paper between layers for 2-3 months.
If you make the raspberry and 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 dough will begin to firm up and you'll need to press it into the pan. I baked batches with the dough both thinner and thicker 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.
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 solidify 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!
Or use the leftover egg whites to make baci di Alassio, decadent chocolate hazelnut cookies sandwiched with velvety dark chocolate ganache.
More Bar Cookies
If you liked these blondies with raspberries and white chocolate, you'll want to explore these bar cookies too!
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Raspberry and White Chocolate BlondiesPrint Recipe Pin Recipe
- 113 grams (½ cup; 4 oz) unsalted butter
- 180 grams (1 cup; 6 ounces) white chocolate, divided 60 grams (2 oz, ⅓ cup) finely chopped pieces and 120 grams (4 oz, ⅔ cup) coarsely chopped chunks
- 200 grams (1 cup) brown sugar
- 2 egg yolks (approximately 38-40 grams)
- 1 teaspoon vanilla extract
- 2 grams (½ teaspoon) kosher salt
- 165 grams (1¼ cups + 2 Tablespoons) all purpose flour
- 97 grams (¾ cup) raspberries, fresh or frozen
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4)
- Line an 8 x 8 inch (20 x 20 cm) metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies. I like to use binder clips to clip the paper to the sides so that it doesn't slump into the wet dough.
- 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. Whisk together until butter is well incorporated and the mixture looks smooth and glossy.113 grams (½ cup; 4 oz) unsalted butter, 180 grams (1 cup; 6 ounces) white chocolate, divided, 200 grams (1 cup) brown sugar
- Add egg yolks, vanilla and salt. Whisk thoroughly. With a spoon or spatula, mix in flour.2 egg yolks (approximately 38-40 grams), 1 teaspoon vanilla extract, 2 grams (½ teaspoon) kosher salt, 165 grams (1¼ cups + 2 Tablespoons) all purpose flour
- Add 120 grams (⅔ cup) of white chocolate chunks and mix until distributed throughout dough.
- Add raspberries and gently fold through dough. If your dough is 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 (¾ cup) raspberries, fresh or frozen
- Bake for 30 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges. Wait until blondies are fully cooled before cutting into pieces.
The Floured Table
Recipe Author: Kathleen Culver