White chocolate raspberry blondies are gooey, chewy and loaded with white chocolate chips and tangy frozen raspberries. This recipe is made in one bowl and does not require a mixer!
My white chocolate raspberry blondies are sure to become your go-to treat! They are rich, buttery and have just the right amount of tart raspberries to compliment the creamy white chocolate chips.
If you love this recipe, then make sure to try my Lemon Bars with Graham Cracker Crust and Rich and Fudgy Peanut Butter Cup Brownies.
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Why You'll Love This Recipe
- No mixer required- All you need is one large bowl to mix up these blondies. So easy with minimal clean up.
- Buttery and fruity- These bars have a rich and buttery flavor that is perfectly balanced with the sweet and tangy raspberries.
- Crowd pleaser- These squares are perfect for gatherings, picnics or to serve on a dessert table. You wont be able to eat just one!
- Make ahead- Although I love to eat blondies on the day they are made, these blondies can be made 1-2 days in advance to help save time. They stay moist and fresh as long as they are wrapped and kept in an airtight container.
What Are Blondies
Blondies are very similar in texture to brownies, but do not contain cocoa powder or chocolate. For blondies, it's all about the brown sugar. This is what gives them their rich molasses flavor.
Blondies are a great way to incorporate other flavors and add-ins, such as chocolate chips, peanut butter chips, Oreo cookies, and M&M's.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- Use unsalted butter. Melt the butter inside the microwave or on the stovetop.
- Sugar- I use dark brown sugar for its extra molasses flavor. But you can also use light brown sugar.
- Eggs- I use one whole egg and one egg yolk. Pull from the refrigerator 1-2 hours before baking to allow the eggs to come to room temperature.
- Flour- Always sift your flour to remove any clumps.
- White chocolate chips- Use a good quality white chocolate. For this recipe, I used Ghirardelli.
- Raspberries- I use frozen raspberries. Do not thaw them. Add them straight from the freezer. They will break down a bit once you mix them into the batter.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Almond extract (optional)- Just a small amount adds so much depth and flavor to these blondies.
Step By Step Instructions
STEP 1: Prepare the pan. Preheat oven to 350°. Spray a 8x8 baking pan with non-stick spray. Then, line the bottom and 2 sides of the pan with parchment paper.
STEP 2: Melt the butter. Microwave the butter until completely melted. Transfer the melted butter to a large bowl.
STEP 3: Add the sugar. Add the brown sugar to the melted butter. Whisk until the butter is completely incorporated into the sugar. It should look like wet sand.
STEP 4: Add the liquids. Next, add the egg, egg yolk, vanilla extract and almond extract. Whisk until combined.
STEP 5: Add the dry ingredients. Sift the flour and salt in a separate bowl. Then, use a rubber spatula to fold in the dry ingredients. Mix just until combined. Do not over mix.
STEP 6: Add white chocolate chips and raspberries. First, stir in the white chocolate chips. Then, gently fold in the frozen raspberries. There should be streaks of raspberries throughout the batter.
STEP 7: Pour batter into the pan. Scrape the batter into the lined baking pan. Use an off set spatula to spread the batter evenly.
STEP 8: Bake. Bake the blondies for 28-30 minutes. Use a toothpick to check for doneness. When inserted, the toothpick should come out clean or with some wet crumbs. Not wet batter!
Let the blondies cool completely before slicing.
Expert Baking Tips
Measure your flour correctly. Instead of dipping the measuring cup into the container of flour, always use a spoon to scoop the flour into the measuring cup. Then, take the back of a butter knife and scrape off the excess flour.
Do not over bake these blondies. They should be slightly underbaked in the middle. Use a toothpick to check for doneness. The toothpick should come out clean with some moist crumbs. They will be soft and gooey in the center this way.
Make sure to let the blondies cool completely before slicing. If you slice them while they are still warm, they will fall apart.
FAQ
Yes, blondies are slightly underbaked. This is what gives them their gooey, soft centers. They will continue to cook from the residual heat once they are removed from the oven. If you over bake your blondies, they will be dry and hard.
Yes, you can! Simply double all the ingredients and bake in a 9x13 pan. Make sure to add a couple extra minutes to the baking time.
Absolutely! Since they are more fragile than frozen raspberries, I recommend gently folding them into the batter so you do not mash them too much.
Storing and Freezing
Store these white chocolate raspberry blondies inside an airtight container at room temperature. They will stay fresh for up to 4 days.
Alternatively, you can store these blondies inside the refrigerator for up to 1 week.
Freezing
Let your blondies cool completely at room temperature. Then, wrap them in plastic wrap, followed by foil and place them inside an airtight container or Ziplock freezer bag. Store them inside the freezer for up to 2 months.
To thaw, place the blondies inside the refrigerator overnight or leave them on the counter at room temperature for 1 hour.
More Dessert Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
White Chocolate Raspberry Blondies
Ingredients
- 6 oz Unsalted butter melted
- 1 ½ cups Brown sugar dark or light
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract optional
- 1 ½ cups All purpose flour sifted
- ½ teaspoon Salt
- 1 cup White chocolate chips
- ¾ cup Frozen raspberries
Instructions
- Preheat oven to 350°. Spray a 8x8 baking pan with non-stick spray. Then, line the bottom and 2 sides of the pan with parchment paper.
- Microwave the butter until completely melted. Transfer the melted butter to a large bowl.
- Add the brown sugar to the melted butter. Whisk until the butter is completely incorporated into the sugar. It should look like wet sand.
- Next, add the egg, egg yolk, vanilla extract and almond extract. Whisk until combined.
- Sift the flour and salt in a separate bowl. Then, use a rubber spatula to fold in the dry ingredients. Mix just until combined. Do not over mix.
- First, stir in the white chocolate chips. Then, gently fold in the frozen raspberries. There should be streaks of raspberries throughout the batter.
- Scrape the batter into the lined baking pan. Use an off set spatula to spread the batter evenly.
- Bake the blondies for 28-30 minutes. Use a toothpick to check for doneness. When inserted, the toothpick should come out clean or with some wet crumbs. Not wet batter!
- Let the blondies cool completely before slicing.
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