Raspberry White Chocolate Blondies

Okay, listen up, buttercups, because today we’re talking about something that will make you question every other dessert you’ve ever loved: Raspberry White Chocolate Blondies. No, it’s not a blonde brownie, don’t even start with me. It’s better. Think fudgy, sweet, with just the right amount of tart raspberry zing and those glorious pockets of melted white chocolate. It’s the kind of treat that makes you feel like you’ve got your life together, even if your laundry pile is currently threatening to consume a small pet. This recipe is special because it’s a legitimate crowd-pleaser that requires minimal effort, tastes like a dream, and basically guarantees everyone will ask for the recipe. So, whether you’re trying to impress someone, self-soothe, or just need an excuse to eat berries with sugar, these blondies are your new best friend.

The last time I whipped up a batch of these beauties, my kitchen became a war zone. My husband, bless his sweet, bottomless pit of a stomach, decided he needed to “test” them straight out of the oven. Scorched his tongue, naturally. Then proceeded to complain it wasn’t cool enough, while simultaneously reaching for another. The kids, meanwhile, were having a philosophical debate about whether the white chocolate chips or the raspberries were “superior.” This escalated quickly, ending with one proclaiming “Team Raspberry!” and the other “Team Chocolate for LIFE!” (Original, I know.) Spoiler alert: I ate the piece that had both while they argued. Peace through dessert, people. Peace through dessert.

Time-Saving Hacks

• Use parchment paper like your life depends on it – because it does if you hate scrubbing pans as much as I do. No paper = no problem (for the pan, maybe not your sanity).
• One bowl for everything? Yes, please. Just scrape the dry ingredients directly into the wet ones. Who needs separate bowls for *everything*? The extra flour on the counter adds character.
• Don’t bother sifting the flour. Unless you’re a professional pastry chef or have OCD. I’ve tried skipping it; the world still spins.
• Forgot to bring your butter to room temp? Nuke it for 10-15 seconds. Just don’t melt it into a puddle unless you like a different texture (and we’ll pretend you *meant* to do that).

Serving Ideas

• A big ol’ scoop of vanilla bean ice cream because everything is better à la mode. Seriously, don’t argue with me on this.
• Or, if you’re feeling fancy (read: exhausted), a dollop of whipped cream and an extra raspberry on top. For aesthetics, darling.
• Pair it with a strong cup of coffee for breakfast (don’t judge, it has fruit!) or a glass of chilled rosé if the kids had a particularly *vibrant* afternoon.
• Honestly, just eat it standing over the counter, still warm. That’s my preferred method. No plates, fewer dishes. Winning.

What to Serve It With

Alright, beyond the obvious (your mouth), these Raspberry White Chocolate Blondies are fantastic with a tall glass of cold milk, because nostalgia. Or, if you’re adulting, a steaming mug of tea. Afternoon tea? Brunch dessert? Midnight snack? All of the above. It’s versatile like that.

✔Tips & Mistakes

Don’t overbake! Seriously, pull them out when the edges are set but the middle still looks a *little* gooey. That’s the secret to fudgy bliss, not dry, crumbly sadness. My oven is a liar, yours probably is too, so start checking them a few minutes early. And don’t cheap out on the white chocolate; quality makes a difference here. Also, resist the urge to cut them while they’re molten hot unless you enjoy a chaotic, delicious mess. (Sometimes, I enjoy that, but don’t tell anyone.)

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Raspberry White Chocolate Blondies

Deliciously chewy blondies bursting with fresh raspberries and creamy white chocolate.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour You can substitute with whole wheat for a healthier option.
• ▢ 0.5 cup unsalted butter Make sure it's melted and slightly cooled.
• ▢ 1 cup packed brown sugar Light or dark brown sugar works well.
• ▢ 2 large eggs Use room temperature for best results.
• ▢ 0.5 cup white chocolate chips Chop larger pieces for a more rustic texture.
• ▢ 1 cup fresh raspberries Gently rinse before using.
• ▢ 0.5 tsp vanilla extract Adds a wonderful aroma.
• ▢ 0.25 tsp salt Enhances overall flavor.

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.
• In a large bowl, whisk together melted butter and brown sugar until smooth.
• Add in the eggs and vanilla extract; mix until well combined.
• In another bowl, whisk flour, salt, and fold into the butter mixture gently.
• Stir in the white chocolate chips and raspberries, being careful not to crush them.
• Pour the batter into the prepared pan and bake for 25-30 minutes, or until set.
• Let cool before slicing into squares to serve.

Notes

These blondies pair wonderfully with a scoop of vanilla ice cream.