These chewy, densely fudgy raspberry white chocolate blondies deliver rich, buttery brown sugar flavor with caramelized edges, a glossy top, and a soft, almost brownie-like interior. They are filled with white chocolate chunks and bright bursts of raspberry.
This is a straightforward recipe with a batter you can mix by hand in minutes. Use frozen raspberries if fresh ones aren’t available—both work well.
I was a devoted dark chocolate brownie person until this easy raspberry white chocolate blondie recipe converted me. The caramelized, buttery flavor and fudgy texture won me over—now I’m a blondie fan for life.
So what’s the difference between blondies and brownies?
Brownies are chocolate-based bars made with melted chocolate or cocoa powder and granulated sugar, producing a dark, intensely chocolatey bake that can be cakey or fudgy. Blondies omit cocoa and chocolate entirely; their golden hue and caramel notes come from butter and brown sugar. They typically have chewy edges and a soft, dense center.
This version is elevated by tart raspberries and creamy white chocolate for a balanced, indulgent bar.
If you enjoy blondies, try other variations such as biscoff blondies or brownie-blondie hybrids. For more white chocolate baking ideas, lemon and matcha white chocolate cookies are lovely companions.
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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 the butter also keeps this a one-bowl, no-mixer recipe.
Brown sugar – Brown sugar adds moisture and caramel notes, producing chewy edges and a fudgy center. Avoid coarse organic brown sugar; it doesn’t dissolve as well and can leave a grainy texture.
White chocolate – Part of the white chocolate is finely chopped and melted into the butter and sugar, while the rest is coarsely chopped and folded into the batter so you get both a melted base and chunky pockets of chocolate.
Good-quality white chocolate with cocoa butter, milk solids, sugar and vanilla works best. White chocolate chips will work, but batches made with chips can sometimes be slightly grainier or lose a bit of shine on top.
Egg yolks – This recipe uses two egg yolks for added richness and a denser, fudgier texture. Using a whole egg in place of a yolk will make a slightly cakier blondie, if you prefer that texture.
Raspberries – Fresh or frozen raspberries are both fine. If using frozen, add them straight from the freezer so they hold up better during mixing.
Instructions
Photos below show each step; the full directions are in the recipe card.
Heat butter, finely chopped white chocolate and brown sugar in a microwave-safe bowl until fully melted (about 60–90 seconds). Stir until smooth and glossy.
Whisk in egg yolks, vanilla and salt until combined. Fold in the flour until just mixed.
Stir in the coarsely chopped white chocolate chunks so they are evenly distributed throughout the batter.
Gently fold in raspberries, taking care not to overmix so the berries stay intact.
Transfer the batter to a lined 8-inch square baking pan and spread or gently press into an even layer.
Bake at 350°F (177°C) for about 30 minutes, until the top is golden, the center is set (it may look slightly underdone) and the bars pull away at the edges.
Tip: For clean slices and the best texture, let the blondies cool completely in the pan so the butter and white chocolate can set before cutting.
Variations
Lemon – Add the zest of a large lemon with the vanilla for a bright citrus note that pairs beautifully with white chocolate.
Other berries – Swap raspberries for blackberries, blueberries or marionberries. Dried cranberries can work in a pinch; orange zest would also be a tasty addition.
Chocolate – Replace the white chocolate chunks with milk or dark chocolate, or use a mix for a triple-chocolate twist. Do not replace the finely chopped white chocolate that melts into the batter, as that changes the color and flavor of true blondies.
Equipment
8-inch square metal pan – A metal pan with straight sides gives even baking and clean edges. If using a glass pan, lower the oven temperature by 25°F and extend baking time slightly to avoid overbaked edges.
Pan material note: Metal heats faster and yields crisper edges; glass retains heat longer and can over-brown edges if baked at the same temperature.
Storage
Store: Keep cooled blondies in an airtight container at room temperature up to 5 days.
Freeze: Freeze cooled bars in an airtight container or sealed bag with parchment between layers for 2–3 months.
Recipe tip
If you finish mixing quickly while the butter is still warm, the batter will be thinner and pourable. If it cools and firms, scoop and press the batter into the pan. Both consistencies bake well; thinner batter is easier to spread, while thicker batter may require gentle pressing.
Frequently asked questions
These blondies are intended to be chewy with lightly golden edges and a dense, fudgy center. If cut while still warm they may be too gooey. Bake until the edges are set and the center looks slightly underdone; it will firm up as it cools. For clean slices and the best texture, allow them to cool completely.
Use leftover egg whites to make coconut macaroons or other meringue-based cookies. They freeze well too if you want to save them for another recipe.
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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
- Place a rack in the center of the oven and preheat to 350°F (177°C). Line an 8-inch (20 cm) square metal baking pan with parchment, leaving overhang for easy removal.
- In a microwave-safe bowl, heat the butter, 60 g finely chopped white chocolate and brown sugar until the butter and chocolate are melted, about 60–90 seconds. Stir until smooth and glossy.
- Whisk in the egg yolks, vanilla and salt until combined. Fold in the flour with a spoon or spatula until just mixed.
- Stir in the 120 g coarsely chopped white chocolate until evenly distributed.
- Gently fold in the raspberries. If the batter is warm and pourable, pour it into the prepared pan and spread to the corners. If it has thickened, scoop and press the batter evenly into the pan.
- Bake for about 30 minutes, until the top is golden, the center is set (may look slightly underdone) and the bars pull away from the pan edges.
- Allow the blondies to cool completely in the pan before lifting out and slicing into squares for clean, fudgy pieces.
EQUIPMENT
- 8-inch square metal baking pan (20 cm)
NOTES
White chocolate: Use good-quality white chocolate with cocoa butter and milk solids. Chips work, but bars often yield a smoother texture.
Raspberries: Fresh or frozen both work; do not thaw frozen berries before folding them in.
Eggs: Two yolks make a fudgier blondie. Use one whole egg plus one yolk for a slightly cakier result.
Batter: Batter texture may vary depending on how warm the melted butter is. Both pourable and thicker batters bake successfully.
Slicing & storage: Cool completely before slicing. Store at room temperature up to 5 days or freeze for 2–3 months.
More bar cookies
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Brownie Blondies
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Carrot Cake Nanaimo Bars
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Caramel Pecan Shortbread Bars
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Biscoff Blondies
This recipe was originally published November 11, 2021 and has been updated with labeled ingredient images, more detail, and step-by-step photos.