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    Home » Recipes » Bars and Brownies

    White Chocolate Raspberry Blondies

    Published: Aug 20, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 14 Comments

    Jump to Recipe Jump to Video Print Recipe

    Delicious white chocolate and raspberry blondies! They're soft, chewy and stuffed with chocolate chunks and fruity, juicy berries. It is an incredibly easy recipe, made in one bowl, and you don't even need an electric mixer to make them!

    If you love simple, fuss-free bakes, that don't require any special set of skills or equipment, this recipe will be perfect for you!

    square slices of raspberry blondies studded with fresh raspberries.

    These white chocolate raspberry blondies make a perfect treat all year around. Sweet and tart raspberries pair incredibly well with white chocolate and buttery, caramel flavour of the blondie.

    This recipe is an adaptation of my popular biscoff white chocolate blondies recipe, but I simplified it a little. Rather than creaming the butter and the sugars together, we are using the melted butter and mixing everything by hand. It's the same method I use for making my rhubarb and custard blondies.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • 📖 Recipe
    • Comments

    Ingredients

    As with most blondies recipes, you only need few kitchen cupboard essentials to make them. Here are the ingredients for the blondies with raspberries:

    ingredients for white chocolate and raspberry blondies with text labels
    • Raspberries - Feel free to use fresh or frozen raspberries. If using frozen raspberries, there is no need to defrost them before.
    • Freeze dried raspberries - An optional ingredient. These will enhance and intensify the raspberry flavour in your blondie bake, but are not necessary.
    • White chocolate - Chopped bar of white chocolate or chocolate chips will both work here. Try to use the best quality chocolate you can afford as it really makes a big difference to the flavour.

    Instructions

    Just look at how easy it is to make these raspberry and white choc blondies:

    a bowl with melted butter, sugar and an egg.

    Mix the melted butter and both sugars together. Add eggs and vanilla extract and whisk to combine.

    a bowl with raw batter for the blondies.

    Add the flour and the salt and fold until combined.

    a bowl with batter and some white chocolate chips and freeze dried raspberries added to it.

    Fold in the white chocolate and freeze dried raspberries (if using), and mix well to combine.

    baking tin with blondie batter and fresh raspberries on top of it.

    Transfer to the baking pan and top the blondie with raspberries. Bake for 35-40 minutes.

    Hint: It can be tricky to know when the blondie is cooked, especially if you want them to stay gooey, but not raw in the middle. You know the bake is ready when it starts to pull away from the sides of the baking pan and the edges are light brown. The toothpick or a skewer inserted in the middle should come out with some crumb attached to it.

    9 square slices of blondie bars with raspberries and white chocolate on a white surface.

    Substitutions

    • Butter - Instead of butter you can use baking spread like Stork.
    • Caster sugar - Feel free to use soft light brown sugar only (substitute 70g of caster sugar with brown sugar, 220g in total).
    • Flour - Swap the plain/ all purpose flour for the good quality gluten free flour to make gluten free version of these raspberry blondies.
    • Large eggs - Try 2 medium eggs and an extra egg yolk instead.
    • Raspberries - Use fresh or frozen raspberries. For a budget-friendly substitute, you can even use raspberry jam instead (use 100g of jam and simply swirl it on top of the brownie before baking it).
    • White chocolate - You can use chopped white chocolate or white chocolate chips. If you don't like white chocolate, you can try using milk or dark chocolate instead, but the flavour will be slightly different.
    three blondie bars on top of each other and a hand reaching out for the top one.

    Variations

    • Add some nuts - Add a handful of chopped nuts to the blondie batter for some extra crunchy texture and more flavour. Pistachios, macadamia nuts or chopped walnuts will work great!
    • Dried fruit - You can experiment with adding some dried fruit like cranberries, apricots or raisins to the batter.
    • Sprinkles and drizzles - Use different sprinkles on top of your bake to add more variety. Desicatted coconut could be a great addition too. You can also experiment with adding a drizzle of caramel, chocolate or raspberry sauce on top.
    • Vegan white chocolate and raspberry blondies - See this raspberry and white chocolate blondies recipe from A Vegan Visit blog for a vegan version.

    Equipment

    • Baking paper
    • 9 x 9 baking tin
    stack of blondie bars with white chocolate on a small white plate.

    Storage

    Store these white chocolate blondies at room temperature (in the airtight container) for up to 4 days, or in the fridge for longer (up to 7 days).

    They also freeze well for up to 3 months. Wrap each slice in a double layer of clingfilm and thaw in the fridge overnight.

    Top tip

    Allow the bake to cool completely before slicing it. The blondies will need time to set properly, if you try to cutting them too soon, they will more likely fall apart.

    It is always better to slightly under-bake the blondies than to over-bake them. They will continue to set as they cool down and will become firmer once cool. If you over-bake them, they will still taste delicious, but they texture will be more like a cake.

    white chocolate and raspberry blondies cut into squares on a small white chopping board.

    FAQ

    Are blondies just white chocolate brownies?

    No, they are not. Blondies and brownies do not only differ in colour, but also in flavour. Brownies use melted chocolate as an ingredient, while blondies use white chocolate chips/ chunks without melting them instead. Blondies have notes of caramel and butterscotch in them, where brownies are intensely chocolatey.

    Are blondies meant to be gooey?

    Yes, they should! Although it is a bit of a personal choice. Some people prefer their blondies drier, and more 'cakey' instead. If you like your blondies to be moist and characteristically gooey in the middle, be sure to take them out of the oven when the edges are starting to brown, but there is still a slight wobble in the middle of the bake. For less gooey blondies, increase the baking times by few minutes.

    Why did my blondies sink in the middle?

    If they were not baked for long enough, they will more likely sink in the middle. Try to extend the baking times by 3-5 minutes.

    To pin this recipe and save it for later, use the button on the recipe card, or on any of the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you , but it also helps the other readers who are thinking of making the recipe.

    📖 Recipe

    stack of three raspberry blondies with some more blondies in the background.
    Print Recipe Pin Recipe
    5 from 20 votes

    White Chocolate Raspberry Blondies

    Fudgy, gooey and buttery blondies studded with white chocolate and fruity, juicy raspberries. Simple one-bowl recipe, ideal for any novice bakers or to make with kids!
    Prep Time10 mins
    Cook Time35 mins
    Cooling time4 hrs
    Course: Dessert
    Cuisine: American
    Keyword: blondies, easy blondies, raspberry blondies, white chocolate blondies
    Servings: 9 bars
    Calories: 390kcal
    Author: Anna Wierzbinska

    Equipment

    • 9 x 9 baking tin see notes for options
    • baking paper
    • mixing bowl

    Ingredients

    • 225 g butter, melted
    • 150 g soft light brown sugar
    • 70 g caster sugar
    • 2 large eggs
    • 2 teaspoon vanilla extract
    • 260 g plain flour
    • ½ teaspoon salt
    • 200 g white chocolate, chopped
    • 10 g freeze dried raspberries optional
    • 80 g raspberries fresh or frozen*
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 175°C (160°C fan). Lightly grease 9 x 9 baking tin and line it with the baking parchment, leaving plenty of overhang.
    • In a large bowl, mix together the melted butter and both sugars until well combined, smooth and glossy.
      225 g butter, melted, 70 g caster sugar, 150 g soft light brown sugar
    • Add the eggs, one at a time, whisking well after each addition. Add the vanilla extract and whisk well to combine.
      2 large eggs, 2 teaspoon vanilla extract
    • Fold in the flour and salt and mix to combine. Add the freeze dried raspberries (if using) and white chocolate chips/ chunks. Mix to combine.
      260 g plain flour, ½ teaspoon salt, 200 g white chocolate, chopped, 10 g freeze dried raspberries
    • Transfer the batter into prepared baking tin and smooth the top. Gently press the fresh or frozen raspberries into the top of the blondie.
      80 g raspberries
    • Bake for 35-40 minutes. Remove from the oven and allow the blondie to cool completely. Transfer to the fridge and allow to chill for 2-3 hours or overnight. You can drizzle some melted white chocolate over the top of chilled blondie, and sprinkle some more freeze dried raspberries. Slice into 9 or 12 square pieces and enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Video

    Notes

    • If using frozen raspberries, there is no need to defrost them first.
    • Baking tin - I always use my 9 x 9 baking tin, and cut my bake into 9 large or 12 smaller square pieces. You can also use 8 x 8 baking tin, but the baking times will have to be extended by 4-6 minutes. Rectangular or round baking pans will also be suitable for this bake, but remember to adjust the baking times accordingly. 
    Storage and freezing:
    Store these raspberry and white chocolate blondies in the airtight container in the fridge for up to 7 days. 
    They can also be frozen for up to 3 months. To freeze, wrap each slice in a double layer of clingfilm and transfer to the freezer. Thaw in the fridge overnight.

    Nutrition

    Serving: 50g | Calories: 390kcal | Carbohydrates: 45g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 248mg | Potassium: 115mg | Fiber: 1g | Sugar: 28g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Easy Recipes for Bars and Brownies

    • Guinness Brownies
    • Biscoff White Chocolate Blondies
    • Tahini Brownies
    • Cheesecake Brownies

    Reader Interactions

    Comments

    1. Gemma

      December 06, 2022 at 4:34 pm

      5 stars
      Loved this recipe and easy to follow instructions! Made again today but with dried cranberries for a festive blondie, delicious.

      Reply
      • Anna

        December 07, 2022 at 9:44 am

        So happy to hear that Gemma, and I love your swap for seasonal cranberries, great idea!

        Reply
    2. Kristina

      September 11, 2022 at 1:24 pm

      5 stars
      Me and my kids love making these for lunch box treats- they are delicious and pretty simple to prepare. I only use frozen raspberries because we can't get freeze dried ones here, but they are still awesome!

      Reply
      • Anna

        September 13, 2022 at 12:40 pm

        Hi Kristina, I'm so pleased to hear that you use this recipe and the kids enjoy it too!

        Reply
      • Callum

        October 17, 2022 at 10:11 pm

        5 stars
        Hi Anna!
        Loved this recipe for school cooking class and I added some raspberry lollies on top (:

        Reply
        • Anna

          October 24, 2022 at 11:40 am

          That's great to hear, thanks for the review Callum!

          Reply
    3. Leslie

      September 10, 2022 at 9:05 pm

      5 stars
      I love a good, gooey blondie recipe! This one did not disappoint! Great flavor combinations with the raspberry and white chocolate!

      Reply
      • Anna

        September 13, 2022 at 12:39 pm

        Thanks so much for this positive review Leslie!

        Reply
    4. Amanda

      September 10, 2022 at 6:22 pm

      5 stars
      Loved this fruity twist on blondies! The burst of raspberries added such a fresh flavor, and I always love raspberries with white chocolate. So good!

      Reply
      • Anna

        September 13, 2022 at 12:38 pm

        Thanks Amanda, I'm so glad to hear that you enjoyed this recipe!

        Reply
    5. LaKita

      September 10, 2022 at 1:34 am

      5 stars
      Decided to make these blondies yesterday and they're already all gone, everyone in my family absolutely loved them, so simple to make and delicious!

      Reply
      • Anna

        September 13, 2022 at 12:38 pm

        They never last longer than few hours in our house too 🙂 Glad you and the family enjoyed these blondies.

        Reply
    6. Helen at the Lazy Gastronome

      August 23, 2022 at 3:38 pm

      5 stars
      That raspberry flavor just pops in your mouth!!

      Reply
      • Anna

        September 07, 2022 at 9:49 am

        It really does, I love adding the freeze dried raspberries for that exact reason!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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