Chunks of white chocolate and sweet berries make these white chocolate raspberry blondies impossible to resist. It’s an easy, one-bowl recipe that yields deliciously chewy blondies.
Chewy, Buttery White Chocolate Raspberry Blondies
I love an easy, one-bowl bar recipe – and these white chocolate raspberry blondies pack a serious punch. They’re deliciously chewy, almost verging on gooey, with crinkly tops and a deliciously buttery flavor. Then they’re filled with sweet, juicy, bright red raspberries and chunks of white chocolate.
You’re going to love how the richness of the white chocolate pairs with the berries, and the texture is perfect for anyone who loves a very chewy and moist brownie.
The blondie recipe is very straight forward. You’ll whisk together melted butter and light brown sugar. Then in goes the egg and vanilla extract. Flour, a little cornstarch and salt are gently folded into the batter. From there, you’ll very gently stir in the raspberries and white chocolate chunks. You want to chop the raspberries in half first so that they aren’t too large. Then you’ll spoon the batter into your prepared pan, and you’re ready to bake. From start to finish, you can make the batter in under 20 minutes.
Note that there is no baking powder or baking soda in this recipe. Baking powder and baking soda help baked goods to rise. Because I wanted these blondies to be very dense and chewy, verging on gooey, I skipped the baking powder and baking soda. This is also the strategy used in many brownie recipes.
Baking Tips & Tricks
- This recipe can be made with fresh, frozen or freeze-dried raspberries. If using frozen berries – toss them in 1 teaspoon flour before adding the berries into the batter. Do not thaw the berries first. The bake time will likely be a few minutes longer.
- To make an extra large batch, double the recipe and bake in a 9×13 inch (23×33 cm) pan. The bake time will be closer to 30 minutes.
- It’s tempting to add in extra berries. Do not do this. Otherwise, you’ll add in too much moisture and the blondies won’t set properly.
- Don’t forget to chop the raspberries first!
- Cool the blondies fully before slicing. This helps the blondies set properly.
And if you’re looking for more raspberry and chocolate recipes, then be sure to try:
- White Chocolate Raspberry Cookies
- White Chocolate Cheesecake – perfect to serve with sweet raspberries
- Chocolate Cake with Raspberry Frosting
- Chocolate Raspberry Sandwich Cookies
White Chocolate Raspberry Blondies
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams) melted
- ¾ cup light brown sugar (150 grams) packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup plus 2 tablespoons all purpose flour (141 grams)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup raspberries (about 65 grams) fresh or frozen, if using frozen do not thaw
- ½ cup white chocolate chunks (90 grams) or white chocolate chips
- Preheat the oven to 350F (180C).
- Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively, line with foil and lightly grease.
- Whisk together the melted butter and brown sugar in a large bowl. Keep whisking until you no longer have pools of melted butter sitting on top of the sugar.
- Whisk in the egg and vanilla extract.
- Gently stir in the flour, cornstarch and salt.
- Chop the raspberries in half. If you're using frozen berries, toss them in 1 extra teaspoon of flour.
- Very gently fold the white chocolate chunks and chopped raspberries into the batter using a rubber spatula.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 22-26 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few slightly damp crumbs. If using frozen berries, it may take a minute or 2 longer to bake.
- Cool the bars fully in the pan. This can take up to 3 hours.
- When ready to slice, lift the bars out of the pan using the overhang of the parchment paper or foil and place on a cutting board. Slice with a thin, sharp knife.
- Pan Sizes: Do not use a 9x9 inch (23x23 cm) pan for this recipe. There is not quite enough batter.
- Light Brown Sugar: If you don't have light brown sugar, use ½ cup dark brown sugar and ¼ cup granulated sugar.
- Doubling the Recipe: Feel free to double all ingredients and prepare in a 9x13 inch pan. The bake time will be about 28-35 minutes.
- Storage: Store bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 4 days. Because of the berries, I find these blondies don't last quite as long as other blondie recipes.
- Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 9 equal pieces. They will be quite large at this size.