Delish Raspberry White Chocolate Blondies

These Raspberry White Chocolate Blondies are what happens when a chewy cookie and a summer romance meet in a too-small pan and whisper “we’re fine.” They’re buttery-soft in the center, with golden edges, pockets of melty white chocolate, and tart raspberries doing their best Beyoncé impression up top. If you’re into desserts that look impressive but secretly take less effort than finding a matching Tupperware lid, this is your moment. You should try them because they’re dangerously easy, taste like a bake sale glow-up, and they have fruit—so obviously health food. Do not @ me.

Last time I made these, my husband said he’d “help” by checking doneness every three minutes with a butter knife, which is how we got one blondie square that looked like it survived a fencing lesson. The youngest ate every white chocolate chip she could pry loose from the cooling rack (skill set: advanced), while I tried to pretend the pink marbling was intentional and not from dumping frozen raspberries straight into warm batter. Also yes, the pan was 8-inch when the recipe begged for 9. No, I will not wash fewer dishes. I need every bowl to feel something.

Time-Saving Hacks

– Melt the butter in the microwave, then mix everything right in that same bowl. Yes, I said it. Judge me with your spotless sink.
– Use frozen raspberries straight from the bag; fold them in gently to reduce pink confetti. Or don’t, and call it “raspberry tie-dye.”
– Skip chopping bars and use white chocolate chips. If anyone complains, send them a cutting board and good luck.
– Line the pan with parchment sling so you can yoink them out and pretend you own a bakery.
– Need faster cool time? Chill the whole pan on a cooling rack near an open window. Rustic air-conditioning.

Serving Ideas

– Vanilla ice cream on top if you want “escort these straight to my heart” energy.
– Espresso or a cappuccino for when you want your dessert to glare back at your to-do list.
– After-school snack with milk if you like being the hero and also the crumb vacuum.
– Serve with wine if the kids drove you nuts. Any color. We’re not gatekeeping.
– Or keep it simple: warm square, plate optional, fork optional, dignity optional.

What to Serve It With

– Fresh berries and a dollop of whipped cream to pretend we still eat seasonally.
– A salty snack board—cheddar, prosciutto, olives. Sweet + salty = personality.
– Lemon sorbet if you like a tart chaser.
– Brunch spread next to eggs and bacon. No law says blondies can’t clock in before noon.

✔Tips & Mistakes

– Use an 8-inch square pan for thicker, gooier blondies; 9-inch for slightly thinner and faster bake. Just adjust time.
– Do not overmix. Once the flour disappears, stop stirring like it owes you money.
– Fold raspberries in gently—fewer stirs = fewer pink streaks. Frozen berries help keep everything neat.
– Pull them when the center is just set and the edges are golden; a few moist crumbs on a toothpick are perfect.
– Let them cool at least 30 minutes before slicing. Yes, I know. I also fail at this rule.
– Line with parchment. Future-you will send a thank-you note.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 2 days in an airtight container.
– Fridge: up to 5 days. They get fudgier, which is not a problem.
– Freeze: Wrap individual squares; freeze up to 2 months. Thaw on the counter or microwave 10–15 seconds for instant cozy.

✔Variations and Substitutions

– Swap raspberries for blueberries, blackberries, or chopped strawberries. Or do a chaotic mixed-berry medley.
– Add lemon zest to the batter for bright, bakery vibes.
– Brown the butter first for nutty depth. You’ll feel smug and you’ll deserve it.
– Toss in chopped pistachios or sliced almonds for crunch. Flaky salt on top because we’re fancy.
– Use chopped white chocolate bars if you want puddly, melty pockets. Chips if you want easy.
– Reduce sugar by 2–3 tablespoons if your berries are super sweet. Or don’t, and live your truth.
– Gluten-free 1:1 flour blends work great—just don’t overbake.
– Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Delish Raspberry White Chocolate Blondies

Chewy, buttery blondies loaded with tangy raspberries and creamy white chocolate. An easy one-bowl bar dessert ready in under an hour.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted and slightly cooled
• ▢ 1 cup light brown sugar, packed
• ▢ 0.25 cup granulated sugar
• ▢ 2 eggs large
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 1 cup white chocolate chips
• ▢ 1 cup fresh raspberries patted dry
• ▢ 1 teaspoon lemon zest optional
• ▢ 1 teaspoon all-purpose flour for tossing raspberries
• ▢ 0.25 cup white chocolate, melted for drizzle, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8 inch square baking pan with parchment, leaving overhang on two sides.
• In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and combined, about 1 minute.
• Whisk in eggs and vanilla until the mixture is thick and smooth.
• In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet and fold with a spatula just until no dry streaks remain.
• Toss raspberries with 1 teaspoon flour. Fold lemon zest, 0.75 cup white chocolate chips, and raspberries gently into the batter.
• Spread batter evenly in prepared pan. Sprinkle the remaining 0.25 cup chips over the top.
• Bake 25 to 30 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
• Cool completely in the pan on a rack. Drizzle with melted white chocolate if using, then lift out by the parchment and cut into 16 squares.

Notes

For neatly cut bars, chill the cooled slab for 30 minutes before slicing. Store airtight at room temperature for 2 days or refrigerate up to 5 days.