White chocolate and raspberry blondies feature a classic combination of flavors that are completely irresistible! They’re soft, chewy, and come together in one bowl!
What you’ll love about these gooey blondies:
These white chocolate and raspberry blondies are the perfect balance between sweet and tangy from the white chocolate and fresh raspberries! Aside from their delicious flavor, they don’t require any special equipment or skills, making them suitable for bakers of all levels!
Blondies are one of those baked goods that can be whipped up for any occasion! Anything from a casual family gathering to a special valentines treat are a few awesome excuses to make these addicting cookie bars!
What’s the difference between a blondie and a brownie?
Although brownies and blondies are baked, cut, and presented in the same manner, they do have their differences! Not only do they differ in color, but they also differ in flavor. Traditionally, blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor and are more chewy rather than dense and fudgy.
Ingredients you’ll need for easy white chocolate and raspberry blondies:
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- White chocolate chips
- Fresh raspberries
How to make chewy raspberry blondies:
- Combine the wet ingredients: This includes the melted butter, both sugars, egg, and vanilla extract. Whisk until a smooth mixture forms!
- Sprinkle in the flour and “mix-in’s”: Fold in the flour to create a batter, then go in with the white chocolate chips and raspberries!
- Bake and cool the blondies: Transfer the batter to your baking pan, then into the oven for 30-35 minutes. Let them cool completely before slicing!
Top tips for making delicious blondies:
- Carefully fold the raspberries into the batter with a rubber spatula to avoid mashing them too much. It’s ok if they burst a little while you’re mixing, but it’s nice to have actual chunks of raspberries in these blondies!
- Reserve a few chocolate chips and fresh raspberries for sprinkling on top of the batter once it’s in the pan. This will make your blondies that much prettier once they’re baked!
- Let them cool completely before slicing. They will still be extremely soft and gooey when they’re removed from the oven but will firm up as they cool and be much easier to handle!
Feel free to use frozen raspberries as well! You could even swirl some raspberry jam through the batter if you have it on hand.
This means the blondies weren’t baked long enough. You do want the interior of the blondies to be slightly under-baked but in this case, I would recommend adding 5 minutes to the baking time!
Sure! There are tons of ways to put your own spin on this recipe including using milk or dark chocolate, adding nuts, dried fruit, or even adding a little almond extract to the batter before baking.
Transfer any leftovers to an airtight container and store at room temperature for up to 3 days or in the fridge for up to a week!
White Chocolate And Raspberry Blondies
- 8 tbsp melted butter (1 stick)
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup + 2 tbsp all-purpose flour
- 3/4 cup white chocolate chips plus more for topping
- 3/4 cup fresh raspberries plus more for topping
- Preheat your oven to 350 degrees F. Grease an 8×8 baking pan and set aside.
- In a large mixing bowl, combine melted butter, granulated sugar and brown sugar. Mix until smooth, then crack in the egg and add the vanilla extract. Mix one more time!
- Sprinkle in the flour, then mix until a batter forms. Add in the white chocolate and raspberries. Folding once more to combine.
- Transfer to the prepared baking pan and spread into an even layer. Sprinkle a few extra chips and raspberries on the surface before baking.
- Bake for 25-30 minutes. You'll want to see that the surface has puffed and the edges are golden brown.
- They will be very gooey directly from the oven but will set as they cool. Let cool completely before slicing!