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.
📋 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!
A few notes about the ingredients:
- 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.
- 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.
- 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.
- Eggs - Used as a binder in baking, eggs help keep this blondie batter together.
- 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.
- 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.
- 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.
- Add in the remaining wet ingredients. Add in the vanilla extract, eggs, and lemon zest. Whisk together until smooth and combined.
- 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.
- Fold in white chocolate chips. Using a spatula, fold the white chocolate chips into the blondie batter until evenly dispersed throughout.
- Fold in fresh raspberries. Gently fold in the fresh raspberries, being careful not to mash them into the blondie batter.
- 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.
- 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.
⁉️ 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.
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.
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.
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.
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White Chocolate Raspberry Blondies
- 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
- 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.
- If using an 8x8 or 9x9 baking pan, cut the recipe in half.
- 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.
- 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.
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