Raspberry White Chocolate Blondies with Crisp Edges and Gooey Center

Make these decadent Raspberry and White Chocolate Blondies with real raspberries and chunks of white chocolate in under 30 minutes. Quick, simple, and irresistible.

As a Registered Dietitian who loves sweets, I believe all foods can fit into a balanced diet. I aim to make desserts that are still delicious but use a bit less sugar and saturated fat, and more fiber than many traditional recipes.

These white chocolate raspberry blondies pair tangy raspberries with sweet white chocolate for a flavor combination you’ll want to make again and again.

Why You’ll Love This Recipe

• Easy to make — No kitchen scale required and only one bowl, so cleanup is minimal. You can add ingredients in order to the same large bowl without mixing wet and dry separately.
• Simple ingredients — Flour, cane sugar, brown sugar, vanilla, eggs, butter, white chocolate, raspberries, baking soda, and salt.
• Delicious dessert — The tart raspberries and sweet white chocolate make a crowd-pleasing bar without milk or dark chocolate.
• Less sugar — This version uses less added sugar and butter than many blondie recipes while still delivering great flavor.

What is a Blondie?

A blondie is like a brownie but without cocoa or chocolate in the batter. The ideal blondie is moist and gooey in the center rather than cakey.

Dietitian Tips

Tip 1 Try different desserts regularly to introduce kids and family to new flavors — variety keeps eating enjoyable.

Tip 2 Adding fruit to blondies is an easy way to introduce new textures, add natural color, and boost fiber without artificial dyes.

Ingredient Notes

• Raspberries — Frozen raspberries work best because they hold up while mixing and distribute more evenly. If using fresh, wash and dry them first.
• White chocolate — Choose a good-quality white chocolate for the best flavor. Use chips or roughly chopped chunks.
• Flour — This recipe uses a mix of white whole wheat and unbleached all-purpose flour. You can substitute more all-purpose if needed, but texture and flavor will change slightly.
• Butter — Use very soft (not melted) unsalted butter for proper texture. Allow butter to come to room temperature before mixing.
• Sugars — A blend of granulated cane sugar and brown sugar gives chewiness and deeper flavor. Light or dark brown sugar both work; dark will give a richer color and taste.

How to Make These White Chocolate Raspberry Blondies

Summary steps — see the recipe card below for exact ingredients and details.

1. Cream softened butter with cane sugar, brown sugar, and vanilla until blended. Add eggs and mix just until combined.
2. Add flours, baking soda, and salt; stir until the dry ingredients are just incorporated. Avoid overmixing.
3. Fold in the white chocolate chips or chunks by hand.
4. Gently fold in the frozen raspberries.
5. Spread the dough onto a parchment-lined jelly roll or brownie pan, flattening with your palm. Bake at 375°F for 16–18 minutes until the edges are light golden. Cool completely before slicing.

Helpful Tips

• Allow the blondies to cool fully before slicing for cleaner squares.
• Frozen raspberries will soften as you press the dough down — this is normal.
• Fold in chocolate and raspberries by hand rather than with a stand mixer to avoid smashing berries.
• If using an electric mixer, keep speed at medium-low while mixing; briefly increase speed at the end only to dislodge batter from the attachment.
• If you only have fresh berries, freeze them for a few hours before using to prevent excess bleeding.
• All-purpose flour can replace white whole wheat if desired.
• Use up to 2 cups of frozen raspberries for very gooey blondies.
• To freeze, layer cooled blondies with parchment between layers in a freezer-safe container. Thaw at room temperature.

Questions You May Have

Related Recipes

• Vegan Blondies
• Banana Cocoa Cookies
• Chocolate Chip Pan Cookies

More Easy Dessert Recipes

Raspberry and White Chocolate Blondies

Kristi