White Chocolate Blondies with Raspberries are an elegant and indulgent dessert bar that combines buttery vanilla blondie batter, tart fresh raspberries, and creamy white chocolate. These blondies are not only visually stunning with their marbled pink swirls and glossy white drizzle, but they’re also bursting with flavor in every bite. Perfect for spring gatherings, afternoon tea, or a sophisticated sweet treat.
Why You’ll Love This Recipe
This recipe strikes a beautiful balance between sweetness and tartness, thanks to the combination of white chocolate and raspberries. The blondie base is rich and soft, with a dense yet tender crumb. Easy to assemble and with a stunning presentation, these blondies are as impressive as they are delicious. The drizzle of melted white chocolate on top adds a polished finish, making them ideal for entertaining or gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Blondies:
1¼ cups all-purpose flour
½ teaspoon baking powder
Pinch of salt
1 cup granulated sugar (or light brown sugar if preferred)
2 large eggs
½ cup unsalted butter, melted
1½ teaspoons vanilla extract
10 oz white chocolate chips, divided (6 oz for batter, 4 oz for topping)
3 oz fresh raspberries (about ½ a package), slightly chopped
Directions
Prep the Pan & Oven:
Preheat oven to 350°F (175°C).
Line an 11×7×1.5-inch baking dish (or a 9×9-inch pan) with parchment paper and lightly spray with nonstick cooking spray.
Make the Batter:
In a small bowl, whisk together flour, baking powder, and salt.
In a medium bowl, beat the sugar and eggs for about 2 minutes, until thick, pale yellow, and creamy.
Gradually stir in the melted butter until fully incorporated.
Add the vanilla extract and mix.
Fold in the dry ingredients until almost fully combined, then gently stir in 6 oz of white chocolate chips.
Layer and Swirl:
Pour half the batter into the prepared baking dish and spread it evenly.
Sprinkle the chopped raspberries over the surface.
Pour the remaining batter on top and gently spread.
Using a knife or skewer, lightly swirl the batter to create a ribbon effect, being careful not to crush the berries.
Bake and Cool:
Bake for 36–38 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then lift out using the parchment and let cool completely on a wire rack.
Add the White Chocolate Drizzle:
Melt the remaining 4 oz of white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
Drizzle over the cooled blondies and use a toothpick to swirl decoratively if desired.
Chill for 15–20 minutes to set the chocolate.
Serve:
Slice into 12 bars and serve either chilled or at room temperature.
Servings and timing
Prep Time: 20 minutes
Cook Time: 36–38 minutes
Chill Time (for drizzle): 15–20 minutes
Total Time: 1 hour 15 minutes
Yield: 12 blondies
Variations
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Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Lemon Zest Twist: Add 1 teaspoon of lemon zest to the batter to enhance the raspberry flavor.
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Nutty Crunch: Stir in ½ cup chopped macadamia nuts or almonds for texture.
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Berry Swap: Replace raspberries with blackberries or blueberries for a variation.
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Dark Chocolate Drizzle: Use dark chocolate instead of white chocolate for a bold contrast in flavor and appearance.
Storage/Reheating
Storage:
Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing:
Wrap each bar individually in plastic wrap and freeze in a sealed container for up to 2 months. Thaw in the refrigerator or at room temperature.
Reheating:
These blondies are best enjoyed chilled or at room temperature. If desired, microwave for a few seconds for a warm treat, though the drizzle may melt slightly.
FAQs
Can I use frozen raspberries?
Yes, but use them straight from the freezer to avoid excess moisture in the batter.
Can I skip the white chocolate drizzle?
Yes, the blondies are still flavorful without it, but the drizzle adds sweetness and visual appeal.
Can I use raspberry jam instead of fresh berries?
You can swirl in a few spoonfuls of raspberry jam for a different texture and concentrated flavor.
Why are my blondies dry?
Overbaking can cause dryness. Check for doneness with a toothpick and remove them when moist crumbs remain.
Can I make these in advance?
Yes, they keep well for several days and are great for preparing ahead of time.
Is it better to use light or dark brown sugar?
This recipe uses granulated sugar, but light brown sugar adds a slightly richer flavor if preferred.
What type of white chocolate should I use?
Use high-quality white chocolate chips or a chopped white chocolate bar for best melting and flavor.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time to approximately 40–45 minutes.
Can I make this without eggs?
You may substitute with a commercial egg replacer or flaxseed meal, though texture may vary.
How do I keep the raspberries from sinking?
Chop them slightly and gently press them into the batter. The dense blondie batter helps suspend them well.
Conclusion
White Chocolate Blondies with Raspberries are a luxurious dessert that blends the richness of white chocolate with the brightness of raspberries in every bite. With their soft texture, beautiful presentation, and adaptable ingredients, they’re a perfect addition to any dessert table or special occasion. Easy to make and impossible to resist, this recipe is sure to become a favorite.
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White Chocolate Blondies with Raspberries
- Total Time: 0 hours
- Yield: 12 blondies
- Diet: Vegetarian
Description
These White Chocolate Blondies with Raspberries are rich, buttery, and swirled with tart raspberry bursts. Topped with a creamy white chocolate drizzle, they’re the perfect dessert bars for spring, summer, or any time you’re craving a sweet, fruity treat. Keywords: white chocolate blondies, raspberry blondies, blondies with white chocolate, fruity dessert bars
Ingredients
For the Blondies:
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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Pinch of salt
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1 cup granulated sugar (or light brown sugar for a deeper flavor)
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2 large eggs
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1/2 cup unsalted butter, melted
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1 1/2 teaspoons vanilla extract
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10 oz white chocolate chips, divided (6 oz for the batter, 4 oz for topping)
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3 oz fresh raspberries, slightly chopped (about 1/2 a package)
Instructions
-
Prep the Pan & Oven:
Preheat oven to 350°F (175°C).
Line an 11×7×1.5″ or 9×9″ baking dish with parchment paper and lightly grease. -
Make the Batter:
In a small bowl, whisk together flour, baking powder, and salt.
In a medium bowl, beat sugar and eggs for 2 minutes until thick, pale, and creamy.
Gradually stir in melted butter, then vanilla.
Fold in dry ingredients until almost combined. Mix in 6 oz white chocolate chips. -
Layer and Swirl:
Pour half the batter into the pan and spread evenly.
Scatter chopped raspberries over the top.
Pour remaining batter over raspberries and swirl gently with a knife or skewer to create a ribbon effect. -
Bake and Cool:
Bake for 36–38 minutes until lightly golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then lift out and cool fully on a wire rack. -
Add White Chocolate Drizzle:
Melt remaining 4 oz white chocolate chips in 20-second microwave intervals until smooth.
Drizzle over cooled blondies and swirl with a toothpick if desired.
Chill for 15–20 minutes to set the chocolate. -
Serve:
Cut into 12 bars and enjoy chilled or at room temperature.
Notes
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Gently blot raspberries dry before using to avoid excess moisture in the blondies.
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You can use frozen raspberries—just don’t thaw them first.
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These bars can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 36–38 minutes
- Category: Dessert, Bars
- Method: Baking
