Raspberry and White Chocolate Blondies are rich, chewy dessert bars filled with sweet white chocolate and tart raspberries. These easy-to-make blondies deliver the perfect balance of buttery sweetness and fruity freshness in every bite.
Total Time:1 hour 50 minutes
Yield:16 blondies
Ingredients
Unsalted butter, melted
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
White chocolate chips or chopped white chocolate
Fresh or frozen raspberries
Extra white chocolate chips (optional topping)
Fresh raspberries (optional topping)
Instructions
Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, whisking until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the white chocolate and raspberries, being careful not to overmix.
Spread the batter evenly into the prepared baking pan.
Sprinkle additional white chocolate chips or raspberries on top if desired.
Bake for 30 to 35 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan before slicing into squares.
Notes
Use frozen raspberries directly from the freezer to reduce excess moisture.
Add lemon zest for a bright citrus flavor.
Swap raspberries for blueberries, blackberries, or chopped strawberries.
Drizzle melted white chocolate over cooled blondies for extra sweetness.
Store in an airtight container at room temperature for up to 3 days.
Freeze individual blondies for up to 3 months and thaw before serving.
