Tasty Raspberry and White Chocolate Blondies

Why You’ll Love This Recipe

Refreshingly tart raspberries contrast beautifully with sweet white chocolate
One-bowl method—minimal cleanup and fuss
No mixer needed
Make with fresh or frozen raspberries year-round
Convenient bar format—ideal for lunch boxes, potlucks, or dessert trays

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, melted
Granulated sugar
Large egg, room temperature
Vanilla extract (plus optional almond extract)
All-purpose flour
Baking powder
Salt
Raspberries (fresh or frozen)
White chocolate chips or chopped white chocolate

directions

Preheat oven to 350°F (177°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth. Let it cool slightly.
Add the egg and vanilla extract, whisking until fully incorporated.
In a separate bowl, combine flour, baking powder, and salt. Toss the raspberries gently in this flour mixture.
Fold the dry mixture into the wet ingredients just until combined. Add the white chocolate chips and gently stir.
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until the edges are golden and the center is set.
Cool completely in the pan before removing and slicing into bars.

Servings and timing

Yields: approximately 16 blondie bars
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: about 40–45 minutes

Variations

Substitute strawberries or blueberries for raspberries for a fruity twist
Add a mix of dark or milk chocolate chips for richer flavor
Incorporate chopped nuts like macadamias or almonds for texture
Add a touch of almond extract for a subtle nutty aroma

storage/reheating

Store in an airtight container at room temperature for up to 5 days
Refrigerate for up to 1 week
Freeze in a sealed container for up to 2 months
Reheat briefly in the microwave (10–15 seconds) or warm in the oven at 300°F (150°C) for 5 minutes

FAQs

What type of raspberries should I use: fresh or frozen?

You can use either. Frozen raspberries can be added directly without thawing.

Can I use other berries?

Yes, blueberries, blackberries, or chopped strawberries work well too.

Why should I toss berries in flour before mixing?

It helps prevent them from sinking to the bottom and keeps the batter from becoming too wet.

Can I use brown sugar instead of granulated sugar?

Yes, brown sugar adds a caramel-like flavor and extra moisture.

What if my blondies come out dry?

They may be over-baked. Remove them when the center is just set and slightly soft.

Is butter better than margarine for this recipe?

Yes, unsalted butter provides a richer flavor and better texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour substitute for similar results.

Is almond extract necessary?

No, it’s optional. It simply adds a mild nutty depth if desired.

How do I know when they’re done?

The edges will be golden and a toothpick inserted in the center should come out with a few moist crumbs.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time to 35–40 minutes.

Conclusion

These Raspberry and White Chocolate Blondies are the ultimate fusion of fruity freshness and rich, creamy indulgence. Quick to prepare, endlessly customizable, and beautifully balanced, they’re a go-to dessert for any occasion—whether you’re baking for a party or treating yourself to a cozy afternoon snack.