Chunks of white chocolate and sweet raspberries make these white chocolate raspberry blondies impossible to resist. This easy, one‑bowl recipe yields tender, chewy blondies with a buttery flavor. 
Chewy, Buttery White Chocolate Raspberry Blondies
I love a simple one‑bowl bar recipe, and these white chocolate raspberry blondies deliver. They bake up with crinkly tops and a wonderfully chewy, almost gooey interior. Bright red raspberries and chunks of white chocolate are folded into a rich, buttery batter for a perfect balance of sweet and tart.
The combination of white chocolate and raspberries is classic: the creamy sweetness of the chocolate complements the berries’ tang, while the dense, moist texture will appeal to anyone who prefers chewy bars over cakier treats.
The method is straightforward. Whisk melted butter with light brown sugar until well combined, then add an egg and vanilla. Fold in all‑purpose flour, a little cornstarch and salt. Gently stir in chopped raspberries and white chocolate chunks, spoon the batter into a prepared pan, and bake. The batter comes together in under 20 minutes from start to finish.
Why no leavening? This recipe intentionally omits baking powder and baking soda. These leaveners make baked goods rise, but omitting them keeps the blondies dense, chewy and slightly gooey—similar to many brownie recipes.
Baking Tips & Tricks
- You can use fresh, frozen, or freeze‑dried raspberries. If using frozen, toss them in 1 teaspoon of flour before folding into the batter and do not thaw; baking time may increase by a couple of minutes.
- To make a larger batch, double the recipe and bake in a 9×13 inch (23×33 cm) pan. Expect a bake time around 30 minutes.
- Avoid adding extra berries—too many will introduce excess moisture and prevent the blondies from setting properly.
- Always chop the raspberries in half so they distribute evenly and don’t create large pockets of juice.
- Cool the blondies completely before slicing so they set and hold their shape.
If you enjoy this flavor pairing, you might also like other raspberry and white chocolate desserts such as white chocolate raspberry cookies, white chocolate cheesecake with raspberries, chocolate cake with raspberry frosting, or chocolate raspberry sandwich cookies.
White Chocolate Raspberry Blondies
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Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup unsalted butter (112 grams), melted
- 3/4 cup light brown sugar (150 grams), packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all purpose flour (141 grams)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup raspberries (about 65 grams), fresh or frozen; if frozen, do not thaw
- 1/2 cup white chocolate chunks (90 grams), or white chocolate chips
Instructions
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Preheat the oven to 350°F (180°C).
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Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang, or line with foil and lightly grease.
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Whisk melted butter and brown sugar in a large bowl until combined and no pools of butter remain on top.
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Whisk in the egg and vanilla extract.
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Gently stir in the flour, cornstarch and salt until just combined.
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Halve the raspberries. If using frozen, toss them with 1 extra teaspoon of flour.
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Very gently fold in the white chocolate chunks and chopped raspberries with a rubber spatula.
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Spoon the batter into the prepared pan and smooth the top.
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Bake for about 22–26 minutes, until the top looks set and a toothpick inserted comes out clean or with a few slightly damp crumbs. Frozen berries may add a minute or two to the bake time.
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Cool the bars completely in the pan; this can take up to 3 hours.
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When cool, lift the blondies from the pan using the parchment overhang and slice with a thin, sharp knife.
Notes
- Pan size: Do not use a 9×9 inch (23×23 cm) pan for this recipe; there isn’t quite enough batter.
- Substitute for light brown sugar: Use 1/2 cup dark brown sugar plus 1/4 cup granulated sugar if needed.
- Doubling: Double the ingredients and bake in a 9×13 inch pan; bake time will be about 28–35 minutes.
- Storage: Store in an airtight container at room temperature up to 3 days or refrigerated up to 4 days. Because of the berries, these bars can be more perishable than other blondies.
- Nutrition: Nutrition details are estimates based on cutting the pan into nine large bars.
Nutrition
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