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    Home » Recipes » Desserts

    White Chocolate Raspberry Blondies

    Published: Apr 12, 2022 · Modified: Jul 5, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Pin graphic for white chocolate raspberry blondies.

    These White Chocolate Raspberry Blondies are crispy on the outside and fudgy on the inside. They're the best, easy white chocolate dessert to enjoy any time of the year. All you need is 9 ingredients and just over 30 minutes to bake.

    White chocolate raspberry blondies stacked on a cooling rack with fresh raspberries.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • One bowl - No need to use every dish in the kitchen in baking these white chocolate raspberry blondies. All you need is one bowl, a whisk, and a spatula to prepare this quick and easy blondie batter. Quick prep and even quicker clean up!
    • Ready in 45 minutes - In addition to being easy to make, these blondies require just 10 minutes of prep time with a 35 minute bake. Simple enough to prepare as a last minute dessert for a BBQ or school event.
    • Kid friendly - Allow the kids to help you prepare these raspberry blondies with you. They'll love the process just as much as they will enjoy the flavor!

    🛒 Ingredients

    Labelled ingredients for white chocolate raspberry blondies (see recipe for details).

    A few notes about the ingredients:

    1. Flour - All purpose flour is the best flour to use for light, flavorful white chocolate raspberry blondies. Be sure to use the level and spoon method, instead of digging your measuring cup directly in the flour, when measuring flour to prevent using too much in your blondies.
    2. Sugar - Brown sugar is the best sugar to use when making blondies because it contains molasses and is less dry than white, cane sugar. This will make the best, fudgy blondie texture.
    3. Butter - Butter is better than oil when it comes to making blondies because it is going to give the blondies a better rise, in addition to a chewy, moist consistency.
    4. Eggs - Used as a binder in baking, eggs help keep this blondie batter together.
    5. Lemon zest - In addition to using fresh raspberries, the secret ingredient to the best, fresh tasting blondies is using fresh lemon zest. A little goes a long way, but is highly recommended for the best flavor, just like in my blackberry lemon bread.

    📓 Instructions

    1. Prep. Preheat the oven to 350 degrees Fahrenheit, then grease and line a 9x13 baking pan with parchment paper. Use enough parchment paper to hang over the long sides of the baking dish - this is going to make it easier to remove the blondies after baking.
    2. Whisk together the sugar and butter. In a large mixing bowl, whisk together the light brown sugar and melted butter until the brown sugar is completely mixed into the butter.
    3. Add in the remaining wet ingredients. Add in the vanilla extract, eggs, and lemon zest. Whisk together until smooth and combined.
    Melted butter and brown sugar in a mixing bowl.
    1. Add in the dry ingredients. Gently stir in the all purpose flour and kosher salt until just combined. Avoid over mixing - doing so will prevent your blondies from being light and gooey after baking.
    2. Fold in white chocolate chips. Using a spatula, fold the white chocolate chips into the blondie batter until evenly dispersed throughout.
    White chocolate blondie batter in a glass mixing bowl.
    1. Fold in fresh raspberries. Gently fold in the fresh raspberries, being careful not to mash them into the blondie batter.
    2. Transfer the batter to the baking dish. Carefully scoop the blondie batter into the parchment lined baking pan, smoothing to evenly fill the pan. Top the blondies with additional white chocolate chips and fresh raspberries, if desired.
    White chocolate raspberry blondie batter spread out in a baking pan.
    1. Bake. Bake the white chocolate raspberry blondies for 35 to 40 minutes, until the blondies are golden around the edges and a toothpick inserted in the center of the blondies comes out clean.
    White chocolate raspberry blondies topped with fresh raspberries and cut into bars.

    ⁉️ Substitutions and Alterations

    • Have a bar of white chocolate instead? Chop it into small pieces and fold it into the batter just as you would the white chocolate chips.
    • Only have salted butter? Substitute the unsalted butter for the salted butter and omit the kosher salt.
    • Strawberries going bad? Chop the strawberries into small pieces and use them instead of the raspberries!
    • Do not use another flour. These white chocolate blondies have only been tested with all purpose flour and another flour cannot be recommended.

    ❄️ How to Store

    To store: Store any leftover raspberry blondie bars in an airtight container in the refrigerator for up to 5 days.

    To freeze: Freezing blondies is possible and can be done for up to 3 months. I recommend wrapping each white chocolate blondie bar individually in saran wrap and freeze in a freezer safe zip top bag. Thaw completely at room temperature before enjoying.

    To reheat: Reheat any remaining blondies in the microwave in 10 second bursts until warm. You can also reheat a large number of blondies at once in the oven at 300 degrees for 10 minutes, or until warmed through.

    🔍 FAQs

    Is a blondie a brownie or a cookie?

    Blondies are considered to be dessert bars. They are neither a brownie nor a cookie exactly, but kind of a mix of both. In taste, they are a perfect cross between a gooey, fudgy brownie and a crispy, sweet cookie.

    What is the difference between a brownie and a blondie?

    The most significant difference between a brownie and blondie is that a brownie is made with cocoa and milk chocolate and a blondie is not.

    A brownie is typically made with white sugar and cocoa, whereas a blondie is made with vanilla extract and brown sugar.

    Are blondies supposed to be gooey?

    Yes! Although you want a toothpick to come out clean from the center of the blondies, you don't want to over bake them. They should still be quite soft and gooey in consistency.

    💭 One More Tip

    Be careful not to over mix the blondie batter. Mix gently until just combined. Overdoing it will aerate the batter and over-activate the gluten in the flour, resulting in flat, tough blondie bars. A light hand is all that is needed.

    A white chocolate raspberry blondie with a bite taken out.

    🍴 Related Recipes

    • Easy Coconut Lime Drizzle Cake
    • Apple Cider and Date Coffee Cake
    • Blackberry Lemon Bread
    • Cast Iron Bourbon Caramel Apple Crisp

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    White chocolate raspberry blondies stacked on a cooling rack with fresh raspberries.

    White Chocolate Raspberry Blondies

    White Chocolate Raspberry Blondies are crispy on the outside and fudgy on the inside. They're the best, easy white chocolate dessert to enjoy any time of the year. All you need is 9 ingredients and just over 30 minutes to bake.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Kosher, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 24 blondies
    Calories: 297kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • Mixing bowl
    • 9 x 13 baking pan

    Ingredients

    • 1 ½ cups unsalted butter (3 sticks) melted
    • 2 ½ cups light brown sugar
    • 4 teaspoons vanilla extract
    • 2 large eggs
    • 1 tablespoon lemon zest (about 1 lemon)
    • 3 cups all purpose flour
    • ½ teaspoon kosher salt
    • 1 cup white chocolate chips plus extra for topping
    • 1 cup whole raspberries (about one 6 ounce container) plus extra for topping

    Instructions

    • Preheat oven to 350 degrees F. Grease and line a 9x13 baking pan with parchment paper, allow some hanging off the sides to easily pull blondies out later.
    • Add melted butter and brown sugar to a large mixing bowl. Whisk together.
    • Add vanilla, eggs, and lemon zest. Mix to combine.
    • Stir in flour and kosher salt until just combined.
    • Fold in white chocolate chips. Then, carefully fold in raspberries so they don’t completely mash.
    • Scoop into prepared pan and smooth the top. Top with additional white chocolate chips and raspberries, if desired.
    • Bake for 35 to 40 minutes or until golden around the edges and a toothpick inserted in the middle comes out clean.
    • Cool completely before cutting into 18 to 24 rectangles, depending on desired size.

    Notes

    1. If using an 8x8 or 9x9 baking pan, cut the recipe in half.
    2. The middle of the blondies may appear undercooked when you first pull them out of the oven, but it will cook and solidify more as it cools. Do not over bake them.
    3. These blondies are meant to be fudgy and similar in texture to traditional brownies. However, if you'd like a sturdier texture, add another ¼ to ½ cup of flour.

    Nutrition

    Calories: 297kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 69mg | Potassium: 86mg | Fiber: 1g | Sugar: 27g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
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    Reader Interactions

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      Recipe Rating




    1. Marni L

      January 31, 2021 at 4:57 pm

      5 stars
      Wanted a fantastic, healthy twist, on a great party dessert, and this was a hit!! Loved it and can’t wait to have it again.

      Reply
      • Alana Lieberman

        January 31, 2021 at 8:53 pm

        Thank you! These raspberry bars are definitely a great treat 🙂

        Reply

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