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.
Jump to:
✏️ 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.
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.
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.
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!
🍱 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.
❔ FAQs
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.
Your raspberry white chocolate chip blondies should last for up to 4 days stored in an airtight container in the fridge.
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.
🧁 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:
📋 Recipe
White Chocolate Raspberry Blondies
Rate this recipe here:
Equipment
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
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Looking for some sweet inspiration? Subscribe to our newsletter for regular updates on tasty treats, tips and more!
Sharing is caring:
Leave a Reply