• Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Mouth Joy
  • Home
  • About
  • Bars & Slices
  • Breads & Muffins
  • Brownies & Blondies
  • Cakes
  • Cakesicles & Cake Pops
  • Cheesecakes
  • Cookies & Biscuits
  • Frostings & Decorations
  • Sauces & Condiments
  • Occasions
  • Contact
  • Blog
menu icon
go to homepage
  • Valentine's Desserts
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Valentine's Desserts
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Brownies & Blondies

    White Chocolate Raspberry Blondies

    Published: Jun 6, 2020 · Modified: Apr 27, 2022 by Kachina · This post may contain affiliate links.

    Jump to Recipe

    These white chocolate raspberry blondies are the perfect mix of gooey vanilla blondie with creamy white chocolate chips and tartness of real raspberries.

    Raspberry blondies are the perfect summer dessert, a great treat for gifting and sharing at picnics, parties and BBQs!

    They’re also super easy to make, only 15mins of prep time, and using fresh or frozen raspberries.

    white chocolate chip raspberry blondies squares stacked
    Jump to:
    • ✏️ Recipe creation
    • 🥘 Ingredients
    • 🔪 Equipment
    • 📖 Method
    • 🍱 Storage
    • 💭 Top tips
    • ❔ FAQs
    • ♻️ Variations
    • 🧁 Other goodies
    • 📋 Recipe

    ✏️ Recipe creation

    When I first made these white chocolate and raspberry blondies, they turned out a little cakey. I was after a softer but denser texture.

    That’s why this new and improved blondie recipe is an update for chewy gooey blondie goodness! These blondies are beautifully soft and are somewhere between a cookie and a tray bake cake.

    🥘 Ingredients

    This blondie recipe calls for the following ingredients:

    • Unsalted butter
    • Light brown soft sugar
    • White sugar (caster sugar)
    • Egg
    • Vanilla extract
    • Plain flour (all-purpose flour)
    • Cornstarch (called cornflour in the UK)
    • White chocolate chips
    • Raspberries

    See the recipe card for quantities.

    white chocolate chip raspberry blondies recipe ingredients with labels

    Ingredient substitutions

    I like to use part white sugar, part brown sugar in this recipe to add a touch of caramel sweetness – makes these blondies such a delight!

    However, you can choose to use either all white or all brown sugar. Use the same total sugar amount.

    No cornstarch? Swap the cornstarch (a white fine powder called cornflour in the UK and other places) for more plain all-purpose flour of the same quantity.

    Your blondie will have a shorter texture if you use cornstarch though – yum!

    You can use either frozen or fresh raspberries in this recipe.

    Ingredient tips

    • Room temperature ingredients mix easier. Take your egg out of the fridge if that’s where you store them.
    • For a smooth blondie, sieve your flour.
    • To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
    • I prefer using vanilla extract to vanilla essence – it’s got a purer vanilla flavour.
    • Using high-quality ingredients makes your blondies a delight! I love using Callebaut white chocolate chips, they’re so creamy and delicious.
    • Using unsalted butter lets you control how much salt goes into your blondies. I like mine to be low salt so I don’t add much to the blondie batter, but you can add an optional ⅛ teaspoon salt to taste.

    🔪 Equipment

    I use the following equipment for this recipe:

    • 8-inch square baking tin
    • Greaseproof paper (parchment paper)
    • Electric hand mixer, stand mixer or whisk / fork
    • Medium mixing bowl
    • Small heatproof bowl
    • Sieve
    • Rubber spatula or wooden spoon
    • Weighing scales
    • Measuring spoons
    • Knife

    Equipment alternatives

    To use a larger tin, such as a 9-inch square tin, you don’t need to change the recipe. You’ll have a slightly thinner blondie and may need to cook them for 5mins less.

    You can also double the recipe and bake these blondies in a large brownie tin for 30-35mins, such as a 9-inch x 13-inch brownie pan.

    I find it easiest to use a microwave to melt the butter for the blondie batter. However, you can instead use a small saucepan on a gentle heat.

    Equipment tips

    • I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
    • It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before!
    • I’d also recommend levelling off any heaped scoops for a more accurate measurement.
    • If using a stand mixer, use the paddle attachment and medium speed. This will help to thoroughly beat your blondie batter. Be sure to scrape down the sides of the bowl too!
    • You can also get great results by using a medium bowl and an electric hand mixer, whisk or fork.
    • If you don’t have an electric mixer, use some elbow grease and beat your mixture using a whisk or fork in a mixing bowl. This will take longer but still be delicious.
    • Even if your brownie pan is non-stick, I recommend greasing and lining your tin with greaseproof paper.
    • Leave a small overhang of parchment paper to make it easier to lift your blondies out of the tin after baking.

    📖 Method

    Preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.

    Step 1: In a large heatproof bowl, melt the butter for 30-50secs in the microwave.

    Steps 2 - 3: Beat the sugars into the melted butter until smooth and thickened.

    Step 4: Thoroughly beat in the egg and vanilla extract.

    how to make white chocolate chip raspberry blondies steps 1 - 4

    Steps 5 - 6: Sieve in the flour and cornstarch, stirring until just combined.

    Step 7: Stir in the white chocolate chips and raspberries.

    Step 8: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.

    how to make white chocolate chip raspberry blondies steps 5 - 8

    Step 9: Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.

    Step 10: Allow blondies to cool in the tin before removing and cutting into squares, then enjoy!

    how to make white chocolate chip raspberry blondies steps 9 - 10

    🍱 Storage

    These best ever raspberry white chocolate blondies should last up to 4 days in the fridge stored in an airtight container.

    If you want to freeze your blondies, you can wrap them in plastic wrap (cling film) and then a layer of aluminium foil and freeze them. Or freeze them in an airtight container. They should last up to 2 months frozen.

    💭 Top tips

    • Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your blondies a lovely soft chewy texture.
    • You’ll know your blondies are cooked when they’ve turned a light golden colour on top and there’s only a slight wobble left in the middle.
    • Let your blondies cool in the tin before removing them and cutting into squares. This stops them from breaking when you try to lift them out. You can also transfer them to a wire rack after allowing them to cool in the tin for at least 20mins.
    • For neatly sliced bars, place your blondies in the fridge for 30mins – 1hr before cutting it into squares. Be sure to use a sharp knife and wipe the blade between cuts for the ultimate neatness.
    • When you stir in fresh raspberries to your thick batter, they’ll break up a bit. Don’t worry! They’ll create a pretty pink raspberry swirl and ripple effect.
    white chocolate chip raspberry blondies squares

    ❔ FAQs

    What is a blondie?

    A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.

    How long do homemade blondies last?

    Your raspberry white chocolate chip blondies should last for up to 4 days stored in an airtight container in the fridge.

    Can you freeze blondies?

    Yes! You can freeze your blondies wrapped in a layer of cling film and a layer of foil for up to 2 months.

    Troubleshooting

    If you’ve got any specific questions on making your easy raspberry white chocolate blondie bars, leave a comment below and I’ll try my best to help out.

    Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!

    ♻️ Variations

    Topping ideas

    For more white chocolate goodness, melt ¼ cup (40g) white chocolate to drizzle on top of your cooled blondies before you cut them into pieces.

    You can also top them with freeze dried raspberries before the chocolate sets.

    Another idea is to swirl a few teaspoons of raspberry jam (preserves / jelly) into your blondies in the tin right before you bake them. This also add more raspberry flavor!

    Flavour options

    You can swap the white chocolate chips for milk or dark (semi-sweet) chocolate chips instead.

    You can also add some extra texture and flavor to your raspberry blondies by adding chopped nuts. I’m a huge fan of macadamia nuts, pecans or almonds! Replace ⅓ cup (50g) of white chocolate chips with nuts instead!

    Gluten-free option

    To make gluten-free raspberry and white chocolate blondies, swap the plain flour for gluten-free flour. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flour or Freee from Doves Farm.

    You can also replace the cornflour/cornstarch with more of the gluten-free all-purpose blend. The gluten-free flour is naturally “shorter” in texture so more cornflour/cornstarch isn’t needed.

    white chocolate chip raspberry blondies squares stacked

    🧁 Other goodies

    Looking for some other goodies to make?

    For all the blondie lovers, check out these easy recipes:

    • Biscoff white chocolate blondies
    • Mini jammie dodger blondies
    • Bakewell white chocolate blondies
    • Bakewell cookie bars

    If you’re a fan of white chocolate and raspberry, you’ll love these desserts too:

    • Raspberry white chocolate cake
    • Vanilla raspberry cupcakes
    • Raspberry bars
    • White chocolate orange no-bake cheesecake
    • Lemon white chocolate cake

    Looking forward to some new recipe updates? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!

    Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?

    You may also like:

    • Easy Bakewell Cookie Bars With a Jam Swirl
    • Mini Jammie Dodger Blondies
    • Caramilk Blondies
    • Raspberry White Chocolate Cake

    📋 Recipe

    white chocolate chip raspberry blondies squares stacked

    White Chocolate Raspberry Blondies

    Kachina
    The perfect mix of sweet white chocolate with the tartness of raspberries, all in a deliciously gooey blondie!

    Rate this recipe here:

    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert, Snack
    Cuisine Fusion
    Servings 16 Blondies

    Equipment

    • 8inch (20cm) square baking tin

    Ingredients
     

    • 150 g (⅔ cups) unsalted butter
    • 120 g (½ cups) light brown soft sugar
    • 100 g (½ cups) white sugar caster
    • 1 egg
    • 1 teaspoon vanilla extract
    • 175 g (1 ½ cups) plain all-purpose flour
    • 2 tablespoon cornstarch called cornflour in the UK
    • 100 g (¾ cups) raspberries fresh or frozen
    • 100 g (½ cups) white chocolate chips

    Instructions
     

    • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
    • In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
    • Thoroughly beat in the egg and vanilla extract.
    • Sieve in the flour and cornflour, stirring until just combined.
    • Gently fold in the chocolate chips and raspberries.
    • Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
    • Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
    • Allow blondies to cool fully in the tin before removing, then cut and enjoy!

    Notes

    * The cornstarch used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
    ** You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.

    Nutrition

    Calories: 224kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

    Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

    Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!

    Looking for some sweet inspiration? Subscribe to our newsletter for regular updates on tasty treats, tips and more!

    Sign me up!

    Sharing is caring:

    More Tasty Brownies & Blondies Recipes

    • Gluten-Free Brownie Cookies
    • Green Tea Matcha Brownies
    • Pecan Brownies
    • Double Cherry Bakewell Blondies

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kachina from Sweet Mouth Joy

    Hi there! I'm Kachina, and I'm a smidge obsessed with baking. I love making all things sweet and I hope I can convince you to join in my addiction by sharing some of my favourite dessert recipes with you.

    Happy baking!

    More about me →

    Valentine's Day Recipes

    • Strawberry Vanilla Cake with Strawberry Filling
    • Vanilla Raspberry Cupcakes
    • White Chocolate Raspberry Blondies
    • Mini Jammie Dodger Blondies
    • Chocolate Cupcakes with Pink Frosting
    • Baileys Chocolate Truffles

    More Valentine's Dessert Recipes→

    Popular Recipes

    • Best Substitutes for Golden Syrup
    • Matcha Green Tea No-Bake Cheesecake
    • Orange Buttercream Frosting with Orange Extract
    • Strawberry Cake Filling
    • Lemon White Chocolate Cake
    • Easy No-Cream Lemon White Chocolate Ganache

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Affiliate I earn from qualifying purchases.

    Copyright © 2023 Sweet Mouth Joy

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More

    Accept Decline Cookie Settings
    I consent to the use of following cookies:
    Cookie Declaration About Cookies
    Necessary (0) Marketing (0) Analytics (0) Preferences (0) Unclassified (0)
    Necessary cookies help make a website usable by enabling basic functions like page navigation and access to secure areas of the website. The website cannot function properly without these cookies.
    We do not use cookies of this type.
    Marketing cookies are used to track visitors across websites. The intention is to display ads that are relevant and engaging for the individual user and thereby more valuable for publishers and third party advertisers.
    We do not use cookies of this type.
    Analytics cookies help website owners to understand how visitors interact with websites by collecting and reporting information anonymously.
    We do not use cookies of this type.
    Preference cookies enable a website to remember information that changes the way the website behaves or looks, like your preferred language or the region that you are in.
    We do not use cookies of this type.
    Unclassified cookies are cookies that we are in the process of classifying, together with the providers of individual cookies.
    We do not use cookies of this type.
    Cookies are small text files that can be used by websites to make a user's experience more efficient. The law states that we can store cookies on your device if they are strictly necessary for the operation of this site. For all other types of cookies we need your permission. This site uses different types of cookies. Some cookies are placed by third party services that appear on our pages.
    Cookie Settings