These one bowl White Chocolate and Raspberry Blondies are loaded with sweet and creamy chocolate and tangy raspberries creating the perfect balanced bite. They are soft, moist, and fudgy.
This white chocolate raspberry blondie recipe is the perfect spring or summer dessert, like my Chocolate Raspberry Tart.
Table of Contents
Why You’ll Love This Recipe
- Soft & gooey – These bars are super tender and moist.
- Full of raspberry flavor – Not only do these blondies have frozen berries, but they also have preserves to add even more berry flavor.
- Buttery – These bars are super buttery and rich.
- Sweet & tart – The white chocolate pairs perfectly with the tangy berries.
- Easy to make – These require no chilling and come together in about 5 minutes. You also do not need a mixer and you only need one bowl.
- Almondy – The almond extract pairs well with the other ingredients and adds that distinct almond flavor.
- Great for spring & summer – I love to make these for Valentine’s Day and during berry season.
Ingredients & Substitutions
- Raspberry Preserves: If you have high quality or homemade raspberry preserves, like Bonne Maman, they add another layer of raspberry flavor. However, white sugar works perfectly as well.
- Frozen Raspberries: Keep raspberries frozen until right before folding them in. Substitute for fresh or freeze dried raspberries. The weight above (70 g) only applies to frozen. Fresh & freeze dried will have different weights. Freeze dried raspberries have no water so they will create a denser and chewier blondie compared to fresh or frozen.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make White Chocolate Raspberry Blondies
Quick Overview
- Combine the wet ingredients.
- Combine the dry ingredients on top of the wet.
- Fold together.
- Fold in mix-ins.
- Bake and cool.
Step by Step Instructions
Be sure to line the pan with parchment paper for easy removal.
Step 1: Preheat the oven to 350 degrees and prepare an 8×8 inch square baking pan with parchment paper. In a large bowl, stir together the butter, brown sugar, and preserves until well combined.
Step 2: Stir in the egg, egg yolk, vanilla, and almond extract until well combined.
Step 3: In this order, add the flour, baking soda, and salt on top of the wet ingredients. Gently combine the dry ingredients with a fork.
Be gentle when folding in the raspberries so they do not completely fall apart.
Step 4: Fold the flour into the wet ingredients until it has all absorbed.
Step 5: Fold in about 1/2 cup or so of the white chocolate and raspberries gently until just combined. Try not to mash the raspberries.
Step 6: Transfer to the prepared baking pan. Use an offset spatula to smooth into an even layer.
Step 7: Sprinkle the remaining chocolate on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean (only a few wet crumbs). Allow them to cool, until firm enough to remove from the pan. Finish cooling completely before slicing. Store leftovers in the refrigerator.
Expert Tips & Variations
- Weigh the ingredients. If you bake from scratch, you need to buy a kitchen scale. This is the most accurate way to measure your ingredients and will yield the best results. Flour is often over measured with a measuring cup resulting in dry baked goods. If you do not have a scale, be sure to gently scoop the flour into the measuring cup and level the top the back of a butter knife. Do not pack the flour into the cup.
- Use parchment paper. It will ensure that the bars can easily be removed from the pan.
- Be sure the berries are frozen. If you are using frozen raspberries, do not thaw them. This will turn the batter into a wet mess. Keep them in the freezer until right before you fold them in.
- Be gentle with the batter. You do not want to mash the berries.
- Do not over bake. The edges should be gold and the middle should look more pale and less set. It will continue to cook as the blondies cool. Stick a toothpick into the center and remove it. There should be a few wet crumbs that stick to it.
Recipe FAQs
Yes. They are a match made in heaven! The tangy notes compliment the sweet and rich notes from the chocolate.
A blondie is more like a cookie. Brownies are fudgier and made with cocoa powder.
They were likely over-baked. Be sure to remove them from the oven when a toothpick inserted in the center still has a few crumbs on it. If it is clean, they won’t be gooey in the middle.
Yes. They should be gooey in the center and have crispy edges.
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White Chocolate and Raspberry Blondies
Equipment
Ingredients
- 1/2 cup (113 g) melted unsalted butter, slightly cooled
- 3/4 cup (150 g) light brown sugar
- 1/4 cup raspberry preserves or granulated sugar*
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 1/4 cup (163 g) all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (4.5 ounces) white chocolate chips
- 1/2 cup (70 g) frozen raspberries, NOT thawed*
Instructions
- Preheat the oven to 350 degrees and prepare an 8×8 inch square baking pan with parchment paper. In a large bowl, stir together the butter, brown sugar, and preserves until well combined.
- Stir in the egg, egg yolk, vanilla, and almond extract until well combined.
- In this order, add the flour, baking soda, and salt on top of the wet ingredients. Gently combine the dry ingredients with a fork.
- Fold the flour into the wet ingredients until it has all absorbed.
- Fold in about 1/2 cup or so of the white chocolate and raspberries gently until just combined. Try not to mash the raspberries.
- Transfer to the prepared baking pan. Use an offset spatula to smooth into an even layer.
- Sprinkle the remaining chocolate on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean (only a few wet crumbs). Allow them to cool, until firm enough to remove from the pan. Finish cooling completely before slicing. Store leftovers in the refrigerator.
Notes
- Raspberry Preserves: If you have high quality or homemade raspberry preserves, like Bonne Maman, they add another layer of raspberry flavor. However, white sugar works perfectly as well.
- Frozen Raspberries: Keep raspberries frozen until right before folding them in. Substitute for fresh or freeze dried raspberries. The weight above (70 g) only applies to frozen. Fresh & freeze dried will have different weights. Freeze dried raspberries have no water so they will create a denser and chewier blondie compared to fresh or frozen.
- Weigh the ingredients. If you bake from scratch, you need to buy a kitchen scale. This is the most accurate way to measure your ingredients and will yield the best results. Flour is often over measured with a measuring cup resulting in dry baked goods. If you do not have a scale, be sure to gently scoop the flour into the measuring cup and level the top the back of a butter knife. Do not pack the flour into the cup.
- Use parchment paper. It will ensure that the bars can easily be removed from the pan.
- Be sure the berries are frozen. If you are using frozen raspberries, do not thaw them. This will turn the batter into a wet mess. Keep them in the freezer until right before you fold them in.
- Be gentle with the batter. You do not want to mash the berries.
- Do not over bake. The edges should be gold and the middle should look more pale and less set. It will continue to cook as the blondies cool. Stick a toothpick into the center and remove it. There should be a few wet crumbs that stick to it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
