Raspberry White Chocolate Blondies
These Raspberry White Chocolate Blondies are soft, chewy, and buttery with bursts of tart raspberry and creamy white chocolate in every bite. Easy to make in one bowl, these bakery-style blondie bars are perfect for parties, holidays, or anytime you want a dessert that’s sweet, bright, and a little elevated without extra effort.
Ingredients
- ½ cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ¾ –1 cup fresh or frozen raspberries do not thaw if frozen
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold dry ingredients into wet ingredients just until combined.
- Fold in white chocolate chips.
- Gently fold in raspberries, being careful not to crush them.
- Spread batter evenly into the prepared pan.
- Bake for 30–35 minutes, until edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely before lifting out and slicing into squares.
Notes
- Use frozen raspberries straight from the freezer to prevent excess moisture.
- Do not overmix or overbake—this keeps blondies soft and chewy.
- For clean slices, chill briefly before cutting if needed.