Raspberry and White Chocolate Blondies (Easy + Chewy)

This recipe for raspberry white chocolate blondies is one of the most underrated desserts on the blog! I often don’t give them the attention they deserve.

If you haven’t had a blondie before, you’ve been missing out. Blondies are deliciously rich and chewy, like brownies, but minus the chocolate. Instead, in these, vanilla and caramelized flavors take the spotlight.

These soft, chewy, raspberry and white chocolate blondies are the perfect blend of sweet and tangy. Plus, they’re ridiculously easy to make. Only a few ingredients, no mixer required, and done in almost 30 minutes!

Why I Love These Blondies

• Really easy to make: only 9 ingredients + no mixer
• Looks gorgeous & tastes sweet and buttery
• Uses tangy freeze-dried raspberries + creamy white chocolate chips
• Perfect for Valentine’s Day or Mother’s Day

What You’ll Need

All purpose flour: When measuring out flour, I like to “fluff” it by scooping it with my measuring cup, then gently, pouring it back in the bag a few times before I finally scoop and level it. This helps ensure that your measurements are consistent since flour can settle and get packed down.

Baking powder: Baking powder helps the blondies rise, giving them just a little lift.

Salt: I used table salt in this recipe because it’s what I usually have on hand.

Butter: I almost always use salted butter, but you could also substitute unsalted in this recipe. If you do this, you may just want to make your salt measurement into a heaping quarter teaspoon.

Brown sugar: The brown sugar in this recipe gives the blondies the most deliciously caramelized flavor.

Egg: Make sure to beat the egg lightly before adding to the rest of the ingredients. This can help prevent over-mixing the batter.

Vanilla: A generous tablespoon measurement, because who really ever only puts a teaspoon of vanilla in a recipe anyway?

White chocolate chips: I recommend using high quality chocolate chips in this recipe, like Ghirardelli. I feel like especially with white chocolate chips, the quality makes a huge difference in the end result.

Freeze dried raspberries: These add the perfect tartness to offset the sweetness coming from the brown sugar and the chocolate chips. I found my freeze dried raspberries at Target.

How to Make

1. Mix the dry ingredients.
2. Whisk the melted butter and brown sugar together.
3. Add the egg and vanilla.
4. Combine the wet and dry ingredients.
5. Fold in the white chocolate and raspberries.
6. Bake for 25-28 minutes.
7. Cool, cut, and enjoy!

Notes & Tips

• For best results, bake these blondies in a quality aluminum pan (affiliate link).
• Feel free to swap out different types of freeze-dried fruit. I have a little bit of a harder time finding freeze dried raspberries than I do strawberries. I love to use strawberries in these blondies, too!
• When it comes to the freeze dried raspberries, if you’re wondering whether you can use fresh instead, I would not recommend using fresh raspberries as this could result in a mushy, soggy consistency.
• Use a high quality brand of white chocolate chips, like Ghirardelli. These usually tend to have a better texture and taste compared with generic or store brand chips.
• If white chocolate isn’t your thing, try swapping it for dark chocolate chips.

Storage

• These white chocolate and raspberry blondies are best eaten within 3-4 days. Store them in an airtight container at room temperature.
• You can also store your blondies in the freezer for up to 3 months.

Print Recipe

5 from 3 votes

Raspberry and White Chocolate Blondies (Easy + Chewy)

The easiest soft, chewy, buttery blondies filled with tangy freeze-dried raspberries and creamy, sweet white chocolate chips. No mixer required and done in almost 30 minutes!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: bars, blondie, blondies, easy, quick, raspberry, white chocolate

Servings: 9 servings

Author: Kate Reeder

Ingredients

• 1 cup all purpose flour spooned and leveled
• ½ tsp baking powder
• ¼ tsp table salt
• ½ cup salted butter
• 1 cup light brown sugar packed
• 1 large egg lightly beaten
• 1 tbsp vanilla extract
• ½ cup white chocolate chips additional for drizzle (optional)
• 1.25 oz freeze dried raspberries (about 1 ¼ cups)

Instructions

• Preheat the oven to 350˚F.
• Line an 8×8 aluminum baking pan with a layer of parchment paper.
• In a small bowl, whisk the flour, baking powder, and salt together until combined.
• In a large bowl, melt the butter by heating in the microwave in 20 second increments. Add the brown sugar and whisk until combined, about 30 seconds.
• Add the egg and vanilla and mix with a spatula until combined, about 30 seconds.
• Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not over mix.
• Add the chocolate chips and mix until evenly distributed. Then, gently stir in the freeze-dried raspberries.
• Pour mixture into the lined baking pan and gently smooth out in an even layer.
• Bake for 25-28 minutes or until shiny on top and lightly browned around the edges.
• Let cool completely before cutting into 9 (or 16) squares.
• Optional: Drizzle extra melted white chocolate over blondies once cooled.

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