These chewy, densely fudgy raspberry white chocolate blondies deliver a rich, buttery brown-sugar flavor with caramelized edges, a glossy top, and a tender, fudgy center. They combine white chocolate chunks with bright, tangy raspberries for a decadent contrast.
This is a simple recipe you can mix by hand in minutes. Substitute frozen raspberries when fresh ones aren’t available and enjoy these bars year-round.
As a lifelong dark chocolate brownie fan, I didn’t expect to fall for blondies — until I tried this easy raspberry white chocolate version. Now I’m a convert: blondies can be every bit as irresistible as brownies.
So what makes a blondie different from a brownie?
Brownies are chocolate-based bars made with cocoa or melted chocolate and granulated sugar; they range from cakey to intensely fudgy and are dark in color. Blondies skip cocoa entirely. Their golden color and caramel-like flavor come from butter and brown sugar, producing chewy edges and a soft, dense center.
These blondies are elevated with tart raspberries and creamy white chocolate for a bright, balanced bite.
Ingredients
* See the recipe card below for exact quantities.
Unsalted butter – Melted unsalted butter lets you control salt and creates a dense, chewy texture. Melting also makes the batter easy to mix by hand.
Brown sugar – Brown sugar adds moisture and a caramel note, giving the bars a fudgy, chewy center. Avoid coarse, organic brown sugar here; it may not dissolve well and can leave a grainy texture.
White chocolate – Part of the white chocolate is finely chopped and melted into the butter and sugar for a glossy base; the rest is coarsely chopped and folded into the batter for pockets of melty chocolate. Both good-quality white chocolate bars and chips can work, though a high-quality bar produces the smoothest finish.
Egg yolks – This recipe uses two egg yolks for added richness and a denser crumb. Using whole eggs will yield a lighter, more cake-like blondie; substitute one whole egg plus one yolk if you prefer that texture.
Raspberries – Fresh or frozen raspberries both work. If using frozen, add them straight from the freezer to prevent the batter from becoming too watery.
Instructions
Photos below show the process; full step-by-step instructions are in the recipe card.
Heat butter, the finely chopped white chocolate and brown sugar in a microwave-safe bowl until fully melted, then whisk until smooth and glossy.
Whisk in egg yolks, vanilla and salt until combined.
Fold in the flour with a spoon or spatula until just combined.
Stir in the coarsely chopped white chocolate chunks, then gently fold in the raspberries so they stay mostly intact.
Transfer the batter to a lined 8-inch square pan and spread or press it into an even layer.
Bake at 350°F (177°C) for about 30 minutes, until the top is golden and the edges pull slightly away from the pan. The center may look slightly underdone—that’s fine; it will continue to set as it cools.
Hint: For the cleanest slices and the fudgiest texture, allow the blondies to cool completely before cutting. Cooling lets the butter and white chocolate firm up so the bars slice neatly.
Variations
Lemon: Add the zest of a large lemon with the vanilla for a fresh citrus lift that pairs wonderfully with white chocolate.
Other berries: Swap raspberries for blackberries, blueberries, or marionberries. Dried cranberries also work in a pinch—try a touch of orange zest for a complementary note.
Different chocolate: Use milk or dark chocolate chunks instead of white, or mix all three for a triple chocolate take. Avoid omitting the finely chopped white chocolate that gets melted into the base if you want to preserve the blondie’s characteristic flavor and color.
Equipment
8-inch square metal pan — A metal pan gives even heat and clean edges; if you use glass, reduce oven temperature by 25°F and monitor baking time, since glass retains heat differently.
Metal pans tend to brown edges faster and yield crisper edges; glass can lead to softer, sometimes overbaked edges if you don’t adjust temperature and time.
Storage
Store: Keep completely cooled blondies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cooled squares in an airtight container or zip-top bag with parchment paper between layers for 2–3 months.
Recipe tip
If you mix the batter quickly, the butter will stay warm and the batter will be pourable. If the butter cools, the batter will thicken and need to be pressed into the pan. Both consistencies bake up well; the thinner batter is easier to spread and fold in fruit and chocolate.
Frequently asked questions
Blondies are best with chewy, lightly browned edges and a dense, soft center. If served too warm they can seem overly gooey. Bake until edges are set and the center looks slightly underdone, then cool completely in the pan so they finish setting before slicing.
Use leftover egg whites for other recipes that call for them, such as coconut macaroons or certain meringue-based cookies. They freeze well if you don’t want to use them right away.
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📖 Recipe
Raspberry White Chocolate Blondies
INGREDIENTS
- 113 grams unsalted butter
- 180 grams white chocolate, divided: 60 g finely chopped + 120 g coarsely chopped
- 200 grams brown sugar
- 2 large egg yolks
- 5 mL vanilla extract
- ½ teaspoon kosher salt
- 165 grams all-purpose flour
- 97 grams raspberries (fresh or frozen)
INSTRUCTIONS
- Preheat oven to 350°F (177°C). Place a rack in the center of the oven.
- Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving an overhang to lift the bars out.
- In a microwave-safe bowl, combine the butter, 60 g finely chopped white chocolate and brown sugar. Heat 60–90 seconds, until butter and chocolate have melted.
- Whisk until the mixture is smooth and glossy. Add the egg yolks, vanilla and salt; whisk to combine. Fold in the flour until just incorporated.
- Stir in the 120 g coarsely chopped white chocolate until distributed through the batter.
- Gently fold in the raspberries. If the batter is warm and pourable, pour into the prepared pan and spread to the corners. If it has cooled and thickened, spoon into the pan and press into an even layer.
- Bake for about 30 minutes, until the top is golden brown, the edges pull away from the pan slightly, and the center looks mostly set.
- Cool completely in the pan before lifting out and cutting into squares for the cleanest slices and best texture.
EQUIPMENT
- 8-inch (20 cm) square metal baking pan
NOTES
White chocolate: Use a good-quality white chocolate with cocoa butter and milk solids for the best texture. Bars or chips both work.
Raspberries: Fresh or frozen raspberries are fine. Add frozen berries directly to the batter without thawing.
Eggs: Two egg yolks create a richer, fudgier blondie. For a more cake-like result, swap one yolk for a whole egg.
Batter consistency: A warm, pourable batter is easier to spread; a cooled batter will be thicker and requires pressing into the pan. Both bake well.
Slicing & storage: Wait until fully cooled to slice. Store at room temperature up to 5 days or freeze up to 2–3 months, separating layers with parchment.
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This recipe was originally published November 11, 2021 and has been updated with clearer photos and labeled ingredient images.