If you’re looking to brighten your dessert repertoire with something sweet, buttery, and bursting with fruity goodness, this White Chocolate Raspberry Blondies Recipe is an absolute must-try. Imagine a perfect balance of rich, golden blondie base studded with luscious white chocolate chunks and jewel-like raspberries that melt in your mouth. These blondies are soft, chewy, and bring that beautiful contrast of tart and sweet in every bite, making them the ideal treat for any occasion or a cozy afternoon indulgence.
Ingredients You’ll Need
Nothing complicated here — just simple, everyday ingredients that come together to create magic. Each component plays a crucial role, from the creamy butter that gives the blondies their moist crumb to the fresh raspberries that add bursts of tangy color and flavor.
- 1/2 cup unsalted butter, melted: Provides the rich, tender texture that defines the blondie’s appeal.
- 3/4 cup brown sugar, packed: Adds moisture and deep caramel undertones for that perfect chewiness.
- 1 large egg: Binds the ingredients together and adds structure.
- 1 tsp vanilla extract: Enhances all the flavors with warm, sweet notes.
- 1 1/2 cups all-purpose flour: Forms the foundation and supports the blondie’s soft body.
- 1/2 tsp baking powder: Gives just enough lift without overpowering the texture.
- 1/4 tsp salt: Balances sweetness and highlights the flavors.
- 1/2 cup white chocolate chips or chunks: Melts into creamy pockets of sweetness throughout the blondie.
- 3/4 cup fresh raspberries (or frozen, thawed and drained): Bring vibrant tartness and gorgeous bursts of color.
How to Make White Chocolate Raspberry Blondies Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C). It’s important to make sure your 8×8-inch baking pan is well-greased or lined with parchment paper, with extra hanging over the sides for easy lifting later. This little trick helps you get those perfect blondie squares that slide right out without fudging the edges.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted butter and packed brown sugar until the mixture is smooth and glossy. Then add your egg and vanilla extract. Mix everything thoroughly so you end up with a silky batter that promises a tender crumb and rich flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent distributes evenly and the salt is well-blended to enhance all the sweet notes in your blondies.
Step 4: Fold Dry Ingredients into Wet
Carefully fold the dry ingredients into your wet mixture, making sure not to overmix. You want everything just combined to keep the blondies soft and tender rather than developing too much gluten and becoming tough.
Step 5: Add White Chocolate and Raspberries
Gently fold in the white chocolate chips and fresh raspberries. The raspberries will bring a juicy tartness, so handle them delicately to keep them mostly intact — no one wants pink juice swirling the whole batter!
Step 6: Bake to Perfection
Pour the delicate batter into your prepared pan and smooth it out evenly. Pop it into the oven and bake for 25 to 30 minutes. You’ll know they are done when the top turns a lovely golden color and a toothpick inserted comes out clean or with a few moist crumbs clinging to it — that’s the sweet spot for soft, fudgy blondies.
Step 7: Cool and Cut
Allow your blondies to cool in the pan for about 10 minutes to set before transferring them to a wire rack to cool completely. This helps them firm up just enough to cut clean, luscious squares that are ready to devour.
How to Serve White Chocolate Raspberry Blondies Recipe
Garnishes
A simple dusting of powdered sugar really elevates the look and adds a touch of elegant sweetness. For a fresh twist, scatter a few fresh raspberries on top or drizzle some melted white chocolate for extra decadence. It’s these little touches that make serving feel special.
Side Dishes
Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for an irresistible dessert duo. A cup of hot coffee or herbal tea also complements the rich buttery notes and tart cherries perfectly, making for a cozy treat any time of day.
Creative Ways to Present
Try layering pieces of white chocolate raspberry blondies between parchment paper in a rustic wooden box or glass jar for gift-giving. Or serve them as bite-sized squares on a dessert platter featuring other berries and white chocolate truffles for an impressive party spread that’ll have guests swooning.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover White Chocolate Raspberry Blondies in an airtight container at room temperature for up to 3 days. This keeps them wonderfully soft but keeps the flavors intact. If your kitchen is warm, popping them in the fridge is a great option too.
Freezing
For longer storage, wrap individual blondie squares tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze beautifully for up to 2 months. When you’re ready to enjoy, just thaw at room temperature or gently warm to bring back that fresh-baked magic.
Reheating
Reheat your blondies in the microwave for 15-20 seconds or in a warm oven for a few minutes to revive their softness and bring out the melted white chocolate gooeyness. They taste just like freshly baked whenever you crave a quick sweet pick-me-up.
FAQs
Can I use frozen raspberries for this White Chocolate Raspberry Blondies Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid adding excess moisture to the batter, which could make the blondies too soft or soggy.
What if I don’t have white chocolate chips? Can I substitute?
You can use white chocolate chunks or even chop a white chocolate bar into small pieces. If you prefer, milk or dark chocolate work too, but it will change the flavor profile slightly.
How do I make sure my blondies are fudgy and not cakey?
Don’t overmix the batter—fold ingredients just until combined. Also, keep the baking time within the recommended window and test for doneness early; a few moist crumbs on a toothpick means you’ve hit that perfect fudgy texture.
Can I double this recipe for a larger batch?
Yes, just double all ingredients and bake in a larger pan, adjusting the baking time as needed. Keep an eye on them and check for doneness starting at the original bake time.
Do I really need to let the blondies cool completely before cutting?
It’s best to wait until they reach room temperature so they firm up nicely and cut clean without crumbling. But if you’re impatient, just cool enough to handle and use a sharp knife for cleaner edges.
Final Thoughts
This White Chocolate Raspberry Blondies Recipe is a delightful celebration of classic flavors with a bright, fresh twist. Once you make a batch, they’ll quickly become a household favorite for sharing or enjoying all by yourself—spreading smiles one bite at a time. I can’t wait for you to try this recipe and fall in love with its buttery, fruity goodness as much as I have!
Print
White Chocolate Raspberry Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 9-12 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These White Chocolate Raspberry Blondies are a delightful dessert combining buttery blondie batter with bursts of fresh raspberries and creamy white chocolate chunks. Soft, chewy, and perfectly sweet, they make a fantastic treat for any occasion.
Ingredients
Blondie Batter
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 cup white chocolate chips or chunks
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Wet Ingredients: In a medium-sized bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, then mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in Add-ins: Gently fold in the white chocolate chips or chunks and fresh raspberries, being careful not to crush the raspberries too much.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly firm to the touch.
- Cool and Serve: Let the blondies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut into squares or rectangles and enjoy!
Notes
- Ensure raspberries are fresh or well-thawed and drained if using frozen to avoid soggy batter.
- Parchment paper overhang makes removal from pan easy and clean.
- Do not overmix the batter to keep blondies tender and moist.
- Handle raspberries gently when folding in to prevent too much juice integrating and changing batter texture.
- Check for doneness starting at 25 minutes to avoid overbaking.
