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White Chocolate Raspberry Blondies

Merritt Allen

By: Merritt Allen

White chocolate and raspberry is a delicious combination that makes the perfect blondie flavor! These blondies with white chocolate and raspberry are a truly indulgent dessert that is easy to make and guaranteed to be a new favorite dessert!

If you have never baked a blondie before, they are the cousin to brownies; gooey, rich, and sweet combined with any fillings you want! What makes blondies unique, is that they pair so well with any flavor combination, require very little effort, and are actually better the day after baking!

These white chocolate and raspberry blondies use both freeze dried raspberries and raspberry jam to really pack the berry flavor, which is well evened out by the creamy and sweet flavor of white chocolate. These blondies are a great party treat, late night snack, or a go to dessert if you need something easy to make that will impress!

Notes and Tips for White Chocolate Raspberry Blondies

  • If you have a kitchen scale, this recipe can be made all in one bowl! I melt my butter in a microwave safe bowl and then add everything to that same bowl! You can also do this without a kitchen scale, but be sure to fluff the flour prior to scooping it out or you may have crumbly and dry blondies.

  • If helps to let the eggs sit on the counter for about an hour prior to baking. This helps make the batter even more smooth when whisking the butter and sugar together.

Common Questions White Chocolate Raspberry Blondies

Should Blondies Be Soft In The Middle?

  • Your blondies should be slightly soft in the middle. You want to pull blondies out of the oven when there is just the slightest bit of movement in the middle. Gently jiggle the pan and if the center moves just a little bit, and the edges are browned, your blondies are done cooking. The center should be soft and gooey and will set if cooled completely.

What Kind Of Chocolate Should I Use?

  • I have used both white chocolate chips and a white chocolate bar chopped into large chunks. For these blondies, I prefer white chocolate chips. The size and texture go great with the other ingredients. The white chocolate chunks can, at times, be overwhelming.

  • You can also toss in some milk chocolate chips to this recipe. Sub out 1/2 of the white chocolate chips for milk chocolate and enjoy a delicious flavor combination.

What Kind Of Pan Do Blondies Bake In?

  • I use a 8”x8” baking pan that has been oiled and lined with parchment paper. You can use a larger pan but your blondies may be thinner and bake faster. They will still taste great but be sure to watch the time. I do not recommend a smaller pan, as the center will not finish cooking before the sides begin to burn.

What Else Can I Add To White Chocolate Raspberry Blondies?

  • The wonderful thing about blondies is that you can so many different goodies to the mixture! You could add slivered almonds, hazelnuts, pecans, dark chocolate, or other freeze dried fruit like mango or apple. You can also top the blondies off with a drizzle of melted white or dark chocolate just as they are coming out of the oven. Let me know if you add anything to your blondies in the comments below!

How To Store Blondies?

  • Once cooled, you can store these blondies in an airtight container or a sealable bag. The sides may moisten over a couple of days but they should stay edible for up to 3 days before starting to dry out. If you find your blondies are dry, crumble them up and store them in the freezer to mix in with your ice cream or milk shakes!

Ingredients For White Chocolate Raspberry Blondies

Recipe: Makes 6-12 Blondies

  • 2 eggs Eggs are a binder for the blondies
  • 1 cup brown sugar Dark brown sugar is preferred.
  • 1/3 cup granulated sugar
  • 5.5 oz unsalted butter (1 stick+3 Tbs) Unsalted butter is preferred since we add salt in later!
  • 2 tsp vanilla Vanilla adds flavor. You can also use almond extract.
  • 1 3/4 cup all purpose flour If you do not have a kitchen scale to measure as grams, make sure to fluff the flour prior to measuring out.
  • 1/2 tsp salt Salt balances the sweet.
  • 1 tsp baking powder Baking powder helps add lift.
  • 1/2 cup freeze dried raspberries Lightly crushed
  • 2/3 cup white chocolate chips Or more to taste.
  • 1/3 cup raspberry jam

How To Make White Chocolate Raspberry Blondies

  1. Make the Blondie Batter

    1. Preheat the oven to 350 F

    2. Melt the butter in a microwave safe bowl. Microwave in 20-25 second increments, stirring in between.

    3. Add the brown sugar, white sugar, and vanilla. Whisk vigorously until well combined, about 20 seconds.

    4. Add the eggs and whisk until incorporated.

  2. Add The Dry Ingredients

    1. Using a kitchen scale (optional), sift the flour, baking powder, and salt into the butter and sugar combo. Stir to combine with a spatula or wooden spoon.

    2. Add the freeze dried raspberries and white chocolate chips. Stir to Combine

    3. Line your baking dish with butter and then parchment paper. This step is optional but helps remove the blondies to cool easily.

    4. Pour the batter into the lined baking dish and spread evenly.

    5. Using a knife, dollop the jam on top of the batter and then drag the knife through to spread the jam and lightly mix it.

    6. Baking until the edges are browned and the center is just set, about 30 minutes. Oven times will vary based on pan used and oven so be sure to watch!

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