These white chocolate raspberry blondies are the perfect mix of gooey vanilla blondie with creamy white chocolate chips and the tartness of real raspberries. Raspberry blondies are also super easy to make, only 15mins of prep time, and using fresh or frozen raspberries.
✏️ Recipe creation
Like any good blondie, these easy white chocolate and raspberry blondies are gooey, chewy and full of flavour! The vanilla blondie is studded with fresh or frozen raspberries and white chocolate chips - the best easy raspberry white chocolate dessert recipe!
These white choc and raspberry blondies are beautifully soft and are somewhere between a cookie and a tray bake.
Raspberry white chocolate blondies are the perfect summer dessert, great for picnics, parties and BBQs! Personally, I love them as a Valentine's Day or Mother's Day gift or party treat too.
This raspberry and white chocolate blondies recipe calls for the following ingredients:
- Unsalted butter
- Light brown soft sugar
- White sugar: finely granulated such as caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use extract or paste over essence for the best flavour.
- Plain flour (all-purpose flour): sieve for a smoother blondie batter.
- Cornstarch: fine white flour called cornflour in the UK and other countries
- White chocolate chips
- Raspberries: fresh or frozen raspberries work great.
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Using both white sugar and brown sugar in this raspberry blondie recipe adds a delicious touch of caramel sweetness, but you can use either all white or all brown sugar instead.
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 white chocolate raspberry blondie slice will have a better texture if you use cornstarch!
You can use either frozen or fresh raspberries in this recipe.
Toppings and add-ins
For more white chocolate goodness, melt ¼ cup (40g) of white chocolate and drizzle it on top of your cooled raspberry and white chocolate blondie before cutting them into slices. Top them with freeze-dried raspberries before the chocolate sets.
Swirl a few teaspoons of raspberry jam into your blondies in the tin right before you bake them (I do this with my best ever jammie dodger blondies and bakewell cookie bars) - adds even more raspberry flavor!
You can also add some extra texture and flavor to your raspberry blondies by replacing ⅓ cup (50g) of white choc chips with chopped nuts like macadamia nuts, pecans or almonds!
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!
💭 Top tips
- Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your raspberry blondies a lovely soft chewy texture.
- When you stir in fresh raspberries to your thick blondie batter, they’ll break up a bit. Don’t worry! They’ll create a pretty pink raspberry swirl and ripple effect.
- Grease your square baking tin with butter, then line it with a long piece of greaseproof paper (baking parchment). Leave an overhang on the two sides so you can easily lift your raspberry white chocolate blondie out once baked.
- You’ll know your white chocolate raspberry 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 raspberry and white choc blondie cool in the tin before removing it or it could break.
- For neatly sliced raspberry blondie bars, place your blondies in the fridge for 30mins – 1hr before cutting them into squares. Be sure to use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe 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 at room temperature. Store in the fridge for a firmer, chewier blondie!
Yes! You can freeze your blondies wrapped in a layer of cling film and a layer of foil for up to 3 months.
Yes, you can also double the raspberry blondie recipe amounts and bake these blondies in a large brownie tin for 30-35mins, such as a 9-inch x 13-inch brownie pan.
Swap the plain all-purpose flour for a gluten-free 1:1 blend.
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
- Double cherry Bakewell blondies
- Baileys blondies
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
Check out this roundup of the most addictive raspberry treat ideas for more raspberry goodness!
Other Related Recipes:
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
White Chocolate Raspberry Blondies
Rate this recipe here:
- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar finely granulated e.g. 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
- 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!
- The cornflour 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!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use either fresh or frozen raspberries.
- You can swap the cornflour for more plain all-purpose instead (same amount).
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.