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Raspberry and white chocolate blondies with a bite taken out on white parchment paper on top of a wooden cutting board.

Raspberry and White Chocolate Blondies

Raspberry and white chocolate blondies are truly what dreams are made of! They’re perfectly sweet and chewy with a subtle tartness from fresh raspberries. This recipe is also incredibly easy to make, as you throw all the ingredients into one bowl, mix it up, pour the batter into a baking pan, and throw it right into the oven. You’ll have a deliciously decadent dessert made in a matter of minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 bars
Calories 287kcal
Cost $15


  • ¾ cup unsalted butter softened
  • 1 ½ cups brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg white
  • 1 ½ cups flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup white chocolate chips plus extra for drizzling


  • Preheat your oven to 350 degrees F.
  • Prepare a 9 x 13 inch baking pan by spraying it with nonstick spray and covering the bottom with parchment paper. Make sure to leave some parchment paper hanging out of the pan. This will allow you to lift it out seamlessly. Set the pan aside.
  • In a large bowl, fully whisk together the butter and brown sugar until it is soft and pale.
  • Add in the vanilla extract, egg, and egg white. Whisk again to combine.
  • Over the top of the egg and butter mixture, add the flour, baking powder, baking soda, and salt. Gently whisk the dry ingredients together before whisking them into the bottom wet batter.
  • Stir until everything just combines. Do not over mix.
  • Add in the raspberries, ripping them in half with your hands (or cutting them with a knife), and the white chocolate chips. Gently fold both into the batter so the raspberries don’t get too mushy.
  • Scoop the batter into the prepared pan. Top with additional raspberries and white chocolate chips. Then, place the pan into the oven for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove the pan from the oven and allow it to cool for about 5 minutes. After 5 minutes, carefully lift the blondies out of the pan using the overhanging parchment paper and place them on a wire cooling rack. Allow them to cool completely before slicing and serving.
  • OPTIONAL: Melt additional white chocolate chips in a plastic zip top bag, cut a small corner of the bag and drizzle the melted chocolate over the cooled blondies. Allow the chocolate to harden, then serve and enjoy.


  1. For delicious, buttery tasting baked goods, ALWAYS use real butter. If for dietary reasons, you must swap the butter with margarine or a butter substitute, that is okay. However, the blondies just might not have that same buttery taste.
  2. If you choose to use frozen raspberries (instead of fresh), do NOT thaw them. Add them to the batter frozen so they don’t add too much additional moisture to the batter.
  3. If you want to substitute a different fruit for the raspberries, I recommend using strawberries, blueberries, blackberries, or cherries.
  4. If you don’t like white chocolate, you can substitute for milk, semisweet, or dark chocolate.
  5. To store: Allow the raspberry and white chocolate blondies to cool completely before storing. Wrap them tightly in plastic wrap or place them in an airtight container. They will keep on the counter for about 3 days. If they start to develop excess moisture, place them in the refrigerator so they last even longer. To also help with their longevity, wait to cut them into bars until you’re ready to eat them.
  6. These also freeze really well. Cut them in half and store them wrapped in plastic wrap, then in tin foil, and then in a plastic bag to prevent any freezer burn. Place them in the freezer for up to 3 months. To defrost, place them on your counter and allow them to come to room temperature overnight. Then, cut them into individual bars and serve immediately.
  7. If you want a smaller batch of blondies, just halve the recipe and add the batter to a 8 x 8 baking pan instead. Bake for 25-30 minutes but make sure to check it with a toothpick until it comes out clean before removing it from the oven.


Calories: 287kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 143mg | Potassium: 100mg | Fiber: 1g | Sugar: 29g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg