These easy one bowl white chocolate and raspberry blondies are the perfect sweet treat. Soft, rich, chewy, and studded with juicy raspberries, these simple bars are great for outdoor gatherings or any occasion.
Some days I'm craving something chocolate-y and indulgent, like these triple chocolate cheesecake bars, and then sometimes I just want the simple satisfaction of something rich and buttery without the chocolate flavor.
Blondies are made for those days! I make endless variations of my basic blondie recipe, like these delicious Biscoff blondies , and the latest is this summery twist featuring fresh raspberries and white chocolate.
Staying true to my vow of not spending all my time in the kitchen this summer, I wanted to make more quick desserts.
And I have to say, these one bowl white chocolate raspberry blondies are the perfect last-minute solution for all your summer barbeques and family game nights.
The sweet white chocolate chips and the chewy, buttery richness of the blondie base are balanced by the tartness of fresh raspberries in this recipe.
I promise they are SO GOOD.
The brown sugar is what gives these blondies their chewiness and rich, caramelized flavor so I highly recommend sticking with it. I used light brown sugar here, but you can also use dark. Go for whatever you have leftover in the pantry after making that batch of brown sugar chocolate chip cookies ;).
I this is one recipe where I personally prefer fresh raspberries to frozen ones. This is just because frozen berries will contribute some additional moisture as they cook, and blondies already tend toward gooeyness. Not necessarily a terrible thing if you love things extra-gooey, but just consider yourself informed :).
If you do opt for frozen berries, do not thaw them before mixing them in or they will totally disintegrate into the batter.
If you are using fresh raspberries, buy organic if you can - berries tend to carry a lot of pesticides. Wash and dry them carefully prior to stirring them into the batter (yes, even organic produce needs to be washed). It's very important to dry them well to avoid introducing too much moisture which will make things gummy.
White Chocolate Chips
Use good quality white chocolate chips like Ghirardelli, or you can also chop up a white chocolate bar. The chopped chocolate will melt a bit and the chocolate chips will hold their shape.
The white chocolate goes really well with the raspberries and is a key ingredient in this raspberry blondie recipe.
Now let's go into the step-by-step of this raspberry and white chocolate blondies recipe.
- Whisk together the melted butter and sugar in a large bowl until smooth and creamy.
- Now add in one whole egg, an egg yolk, vanilla, and salt to the batter. Whisk till it is combined.
- Now add the flour and stir until combined.
- Stir in the white chocolate chips
- Add the raspberries, and fold gently until everything is evenly distributed. Raspberries are delicate so should be added last. A couple of good stirs should do the trick without breaking them up too much.
- Scrape the batter into a buttered 8 x 8 baking pan and spread it evenly.
- Bake the blondies for 23 to 27 minutes or until done. Let them cool completely before cutting into squares and serving.
These white chocolate raspberry blondies are super easy to throw together, thick and chewy, and packed with flavor thanks to the white chocolate chips and juicy raspberries.
Tips to Make the Best Blondies
- Instead of creaming the butter into the batter, use melted butter for the perfect chewy texture.
- An extra egg yolk goes a long way to make the blondies turn out extra soft and chewy.
- Using a measuring cup might lead to inaccurate measurements of flour since the flour settles in the cup in different ways. If you are unsure, it is best to use a kitchen scale to measure your flour. Or use the spoon and level method.
- I prefer a metal baking pan for blondies, as opposed to glass. They will take longer to bake in a glass baking dish and can still end up underbaked in the center. This is the 8 x 8 aluminum pan I use and love.
Doubling the recipe
This recipe is easily doubled by making twice the batter and using a 9 x 13 inch baking pan instead of 8 x 8.
Tip: Change the number of servings in the recipe card below from 9 to 18 and it will adjust all the ingredient quantities for you.
How to store raspberry and white chocolate blondies
Normally I advise storing blondies at room temperature to prevent them from drying out. But because the raspberries are highly perishable, these are best kept refrigerated. They can be kept refrigerated in an airtight container for 3-4 days.
This one-bowl wonder is a great make-ahead dessert because they can be frozen easily. Store the cut blondie bars in a freezer bag or wrap them up in plastic wrap and keep them in a container. These will last you for about three months. Just thaw them overnight in the fridge before serving.
White Chocolate and Raspberry Blondies
- ½ cup unsalted butter melted
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 1 ¼ cup all-purpose flour
- ¾ cup raspberries fresh or frozen - not thawed
- ¾ cup white chocolate chips
- Heat the oven to 350 and butter an 8 x 8 inch baking pan
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg, egg yolk, vanilla, and salt and whisk to combine.
- Stir in the flour until just combined.
- Stir in the white chocolate chips until evenly distributed.
- Carefully fold in the raspberries, taking care not to break them up too much. Pour into the prepared pan and spread the thick batter evenly.
- Bake 23 to 27 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the blondies cool completely in the pan and cut into squares.