White Chocolate Raspberry Blondies Recipe — Chewy Fruity Bars

These quick and easy white chocolate raspberry blondies are always a crowd-pleaser: chewy, fudgy bars studded with chunks of sweet white chocolate and bright, tart raspberries.

White chocolate and raspberry blondies are an ideal dessert when you want something simple but impressive. The batter comes together in one bowl and bakes in under 30 minutes. The combination of brown sugar and vanilla gives a rich, caramel-like base while the white chocolate adds creaminess and the raspberries bring a fresh tart contrast.

WHY YOU WILL LOVE THESE

Quick & Easy – Made in one bowl and baked in under 30 minutes. No chilling required.

Sweet & Tart – White chocolate and raspberries balance each other for a flavorful bite.

Stays Fresh – These bars stay moist and fudgy at room temperature for 3–4 days when stored in an airtight container.

INGREDIENT NOTES

• Butter – Melted butter keeps the blondies moist and fudgy, similar to a brownie texture.
• Egg & Yolk – Use room-temperature eggs so they incorporate evenly into the batter.
• White Chocolate – Chop a white chocolate bar rather than using chips for pockets of melty chocolate throughout the bars.
• Raspberries – Fresh raspberries are best; frozen berries can release extra liquid and may tint the batter pink.

STEP BY STEP INSTRUCTIONS

Follow these steps to make the blondies.

STEP 1: Prepare oven and pan. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray with cooking spray.

STEP 2: Wet ingredients. In a medium bowl, whisk melted butter and brown sugar until combined. Add the egg, egg yolk and vanilla, and mix until smooth.

STEP 3: Dry ingredients. Stir in cornstarch, baking powder, salt and flour until just combined. Gently fold in the chopped white chocolate and raspberries to avoid crushing the berries.

STEP 4: Pan. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter a few extra white chocolate pieces and raspberries on top for a pretty finish.

STEP 5: Bake. Bake 25–30 minutes, until the top is golden and the edges start to pull away from the pan. Allow the blondies to cool completely before cutting into squares so the center sets.

EXPERT BAKING TIPS

If you use frozen raspberries, keep them frozen and fold them in without thawing to avoid excess moisture and a too-pink batter.

White chocolate chips can be used instead of chopped bar chocolate. Chips will hold their shape more and the top pieces may brown slightly.

Weighing ingredients with a kitchen scale gives the most consistent results, especially for flour. If you don’t have a scale, lightly spoon flour into the measuring cup rather than packing it down.

FAQ

HOW TO STORE

Store blondies in an airtight container at room temperature for 3–4 days. Refrigerate if you prefer them chilled—this will extend life slightly but can firm the texture.

FREEZING

These blondies freeze well. Wrap cooled bars tightly or store in an airtight container and freeze for 3–4 months. They thaw quickly and remain gooey—some people even enjoy them straight from the freezer.

OTHER BLONDIE RECIPES TO TRY

Brown Butter Salted Toffee Blondies

Cherry Chocolate Chip Blondies

Chai Blondies with Cinnamon Chips

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