Where do I even start with these Chewy Raspberry White Chocolate Blondies? If you haven’t tried the raspberry white chocolate combo, prepare to meet your new obsession. They’re just so good. Classic rich, buttery blondie texture, but with these bursts of tart raspberry and sweet white chocolate chips all through it. It just works.
The secret to getting them really chewy and not cakey is all in how you mix the flour. You stir it in until it’s just combined, then stop. Seriously, don’t overmix! That’s how you get that dense, chewy blondie texture that makes them so satisfying. And the brown sugar really helps with that too.
I love how the raspberries get a bit jammy as they bake, creating these little raspberry swirl gradients. You can use fresh or frozen ones, which is super handy. I usually just grab a bag from the freezer section and toss them in straight from there.
Why You’ll Love These Raspberry White Chocolate Blondies
- Chewy, not cakey These blondies have that dense, buttery chewiness you want, thanks to not overmixing and the right ratio of brown sugar.
- Sweet and tart flavour The sweet white chocolate is a perfect match for the tart raspberries, creating a really balanced taste in every bite.
- Super easy bake You only need one bowl and about 10 minutes of prep for these easy blondies bars, making them a quick baking project.
Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Light brown sugar
- Large egg
- Vanilla extract
- White chocolate chips or chunks
- Raspberries
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large bowl
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 8×8 inch (20×20 cm) baking pan
- Parchment paper
- Wire cooling rack
Tips for the Best Chewy Raspberry Blondies
Don’t overmix the batter: For really chewy raspberry white chocolate blondies, mix the flour into the wet ingredients until it’s just combined. Overmixing will develop the gluten too much, which can make your blondies tougher.
Frozen raspberries work well: No need to defrost frozen raspberries before folding them in. They might release a bit of colour as they bake, which just adds a lovely swirl throughout.
Spread the batter evenly: Take a moment to spread the batter right into the corners of your prepared pan. Blondies don’t spread much, so the shape you put them in is pretty much the shape they’ll bake into.
Cool completely before cutting: These bars are much easier to cut into clean squares once they’ve cooled down fully. If you try to cut them warm, they’ll be a bit gooey and messy, but still tasty!
Raspberry White Chocolate Blondie FAQs
Can I use other types of berries?
Yes, you definitely could! Blueberries or chopped strawberries would work nicely as a substitute for the raspberries. Just keep the quantity about the same.
How do I know when the blondies are done baking?
The edges should look golden brown, and if you insert a toothpick into the centre, it should come out with moist crumbs attached, not wet batter. They’ll continue to set a bit as they cool.
How should I store these blondies?
You can store them in an airtight container at room temperature for up to 3-4 days. If you prefer them chilled, they’re also great straight from the fridge!
Can I skip the white chocolate?
You can, but the white chocolate really balances the tartness of the raspberries. If you omit it, the flavour profile will be more purely raspberry, which is still good, just different.
If you make these raspberry blondies, please tag me @theflournook on social media and leave a review below – I’d honestly love to see them! And don’t forget you can always pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos.
Happy baking!
For more easy dessert recipes, check out these:
Raspberry White Chocolate Blondies
- Total Time: 40 minutes
- Yield: 16 squares 1x
Description
Super chewy blondies packed with tart raspberries and sweet white chocolate chips. This easy one-pan blondie recipe comes together in just 40 minutes for a quick, fruity treat.
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1/4 tsp (1 g) salt
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) light brown sugar, packed
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2/3 cup (100 g) white chocolate chips or chunks (75 g for batter, 25 g for topping)
- 1 cup (120 g) raspberries, fresh or frozen (90 g for batter, 30 g for topping; do not defrost if frozen)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Stir in the egg and vanilla extract until well combined.
- Add the flour and salt to the wet ingredients. Mix until just combined; avoid overmixing.
- Gently fold in 90 g of the raspberries and 75 g of the white chocolate chips/chunks into the batter.
- Pour the batter into the prepared baking pan and spread it evenly, ensuring it fills the corners and is flat.
- Evenly sprinkle the remaining 30 g of raspberries and 25 g of white chocolate chips/chunks over the top of the batter. Gently press them in slightly.
- Bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the blondies cool in the pan for 10 minutes before carefully lifting them out onto a wire rack to cool completely.
- Once fully cooled, cut into 16 squares.
Notes
- Don’t overmix! For chewy blondies, mix the dry ingredients into the wet until just combined. Overmixing develops gluten, leading to tougher blondies.
- Frozen raspberries are fine. No need to defrost them! Just toss them in straight from the freezer. They might bleed a little colour, but it adds a lovely jammy swirl.
- Blondies hold their shape. Whatever shape you spread the batter into is how they’ll bake, so take a moment to ensure it’s nice and even in the pan. I love these chilled from the fridge, but they’re delicious at room temp too!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Blondies
- Method: Baking
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