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White Chocolate Raspberry Blondies

Chewy White Chocolate Raspberry Blondies You’ll Love Baking

These White Chocolate Raspberry Blondies are a delightful combination of creamy white chocolate and tart raspberries, creating an irresistible dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 1 cup Light Brown Sugar Provides sweetness and a rich flavor; can be swapped with dark brown sugar for deeper molasses notes.
  • 2 large Eggs Bind ingredients together and add moisture; no substitute recommended for structural integrity.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; use pure vanilla for best results.
  • 1.5 cups All-Purpose Flour Forms the structure of the blondies; may substitute with gluten-free flour blend (1:1 ratio).
  • 1 teaspoon Baking Powder Helps the blondies rise; ensure it’s fresh for optimal lift.
  • 0.5 teaspoon Salt Balances sweetness and is essential for flavor enhancement.
  • 1 cup White Chocolate Chips/Chunks Adds creamy sweetness and richness; substitute with dark chocolate for a richer flavor profile.
  • 1 cup Fresh or Frozen Raspberries Adds fruity brightness and tartness; if using frozen raspberries, do not thaw to maintain texture.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Spatula
  • parchment paper

Method
 

Step‑by‑Step Instructions for White Chocolate Raspberry Blondies
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, lightly greasing it.
  2. Melt 1 cup of unsalted butter and mix in 1 cup of light brown sugar until smooth. Add eggs one at a time and then stir in 1 teaspoon of vanilla extract.
  3. In another bowl, sift together 1.5 cups of flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Fold into the wet ingredients until just combined.
  4. Fold in 1 cup of white chocolate chips and 1 cup of raspberries carefully to avoid breaking the raspberries.
  5. Pour the batter into the pan and bake for 35-40 minutes until golden brown and a toothpick comes out with a few moist crumbs.
  6. Cool for 15-20 minutes, then slice and enjoy.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure not to overmix the batter to maintain the chewy texture. Use parchment paper for easy removal and clean edges.

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