Make this decadent Raspberry and White Chocolate Blondies recipe with real raspberries and chunks of white chocolate in less than 30 minutes! It's so easy!
Yes, I'm a Registered Dietitian with a sweet tooth, haha! Seriously, I do believe that all foods fit. Especially delicious ones. 🤩
And if you know me, you know I have a passion for finding ways to make delicious desserts using less sugar, less saturated fat, and more fiber than traditional recipes.
Just wait until you make these white chocolate raspberry blondies! You'll love the combination of tangy raspberries with the sweetness of the white chocolate - they're so good!
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Why You'll Love This Recipe
- Easy Recipe Recipe You don't need to use a kitchen scale to make this recipe, and you only need one bowl, so there's less mess. Also, you don't need to mix the wet ingredients and dry ingredients separately. Use the same large bowl and add the ingredients in the order listed. Simple as that!
- Simple Ingredients Flour, sugar, brown sugar, vanilla, eggs, butter, sweet white chocolate chips, and raspberries. Plus, baking soda and salt.
- Delicious Dessert These dessert bars are made without milk or dark chocolate chips and I'm not mad:) The combination of tart raspberries and white chocolate chunks will win you over!
- Less Sugar Made with less added sugar and butter than most blondie recipes.
What is a Blondie?
A blondie is essentially a brownie made without chocolate or cocoa powder. They are supposed to be gooey, not so much like cake in the center.
Dietitian Tips
Tip 1 It's easy to always be making the same desserts, but if you never change it up, you may be limiting your kids (and others) from the joy they may experience from other flavors.
Tip 2 Adding fruit to a blondie recipe may sound strange, but it is a great way to expose kids to new textures and flavors. It's also a great way to add color without using artificial food coloring.
Ingredient Notes
- Raspberries I use frozen raspberries for this recipe because they mix in a little nicer. If using fresh raspberries, wash and dry them first. Raspberries are high in antioxidants, phytonutrients, and fiber.
- White Chocolate Chips Use good quality white chocolate for the best flavor. White chocolate chips or chunks can be found with the chocolate chips in the baking aisle of most grocery stores.
- Flour I use a combination of white whole wheat flour (also known as Golden Wheat Flour) and unbleached all-purpose flour. You can use more white whole wheat flour in place of the all-purpose flour, but the taste and texture will be affected.
- Butter Use very soft (not melted) unsalted butter. I set butter out the night before I plan on baking.
- Sugar I use a combination of cane sugar (granulated sugar, also known as white sugar) and brown sugar. Either light or dark brown sugar will work. Light brown sugar will result in a lighter color blondie than if you use dark brown sugar.
How to Make These White Chocolate Raspberry Blondies
Here is a brief summary of how to make this raspberry white chocolate blondies recipe. For the full list of ingredients and complete instructions, scroll down to the recipe card at the bottom of this post.
- Add softened butter, brown sugar, sugar, and vanilla extract to a large mixing bowl. Use a wooden spoon or an electric mixer to mix well. Add the eggs and mix again, just until the eggs are incorporated. Last, mix in the dry ingredients just until everything is incorporated. Do not overmix.
- Use a spoon or spatula to stir in the white chocolate chips or chunks.
- Gently fold in the frozen raspberries.
- Spread the dough out evenly over the surface of a prepared pan. A jelly roll, bar pan, or brownie pan will work well. Flatten and spread the dough using the palm of your hands. It's okay if the dough doesn't reach the sides of the pan (the batter will spread as it bakes). Bake at 375 degrees for 16-18 minutes, until the edges are light golden brown.
Helpful Tips
- Let cool completely before slicing to serve.
- Raspberries will defrost some and soften as you press the dough down with the palm of your hand. This is normal.
- Do not use a stand mixer to mix in the white chocolate chips or raspberries. Fold them in by hand, using a spoon or spoonula.
- If using an electric mixer, set the mixing speed to medium-low as you are mixing the ingredients together. Then, at the very end of mixing set it to high for a few seconds, just to get most of the dough off of the mixing attachment.
- Use frozen raspberries for best results. If you only have fresh berries, place the washed berries in the freezer for a few hours before using them in this recipe.
- All-purpose flour can be use in place of the white whole wheat flour.
- For very gooey blondies, use up to 2 cups of frozen raspberries.
- These blondies freeze very well! Once they are cooled completely, I lay the blondies flat inside of a freezer-safe airtight container and put a sheet of parchment paper in between the layers of blondies to keep them from sticking.
- To defrost the blondies, just set them out on the counter at room temperature.
Questions You May Have
Yes, they are! The raspberries in this recipe add to the gooeyness. If you don't like gooey, give cookie bars a try instead!
Blondies get a little firmer as they cool, they shouldn't necessarily harden. If blondies are hard after they cool, they were likely overbaked.
Yes, you absolutely can freeze them. I actually have some in my freezer right now. I placed a sheet of parchment paper in between two layers of blondies and placed them in a freezer-safe resealable gallon bag before freezing. Just be sure to get as much of the air out as possible before sealing the bag.
When you are ready to serve them, take the bag of frozen blondies from your freezer and set it on the counter to let them defrost. It doesn't take long for them to thaw.
Related Recipes
More Easy Dessert Recipes
- Meals for After Wisdom Teeth Removal (Ideas from a Dietitian)
- Easy Roasted Peaches
- Banana Cocoa Cookies
- Favorite Fruit on a Stick
Did you make these Raspberry and White Chocolate Blondies and love them? Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ rating below. A 5-star rating is the best compliment!
Don't forget to follow me on Instagram @carrots.and.cookies for more easy recipes and nutrition tips!
📖 Recipe
Raspberry and White Chocolate Blondies
Equipment
Ingredients
- ½ cup butter Unsalted and very soft. See notes.
- ½ cup cane sugar
- ⅔ cup brown sugar
- 1 teaspoon vanilla pure vanilla extract
- 2 eggs large eggs
- 1¼ cup white whole wheat flour I use King Arthur brand.
- 1 cup all-purpose flour unbleached
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup white chocolate chips
- 1¾ cup raspberries frozen
Instructions
- Preheat the oven to 375° Fahrenheit.
- Line a rimmed baking sheet or sheet pan with parchment paper.
- Add the softened butter, brown sugar, cane sugar, and vanilla to a mixing bowl. Use a wooden spoon or electric mixer to mix well.
- Mix in two eggs to the sugar and butter mixture.
- Add the all-purpose flour, white whole wheat flour, baking soda, and salt to the bowl, and stir just until all of the dry ingredients are incorporated.
- Fold in the white chocolate chips.
- Add the frozen raspberries to the dough and fold or mix them in.
- Place the dough on the parchment paper and use the palm of your hand to spread the dough out by flattening it. There should be space between the dough and the rim of the pan on most sides.
- Bake in a preheated oven for 16-18 minutes. 16 minutes if you would like gooey blondies, or for 18 minutes if you prefer them not to be very gooey.
- Let the blondies cool before cutting them in squares.
Notes
- Do not overmix the dough.
- Allow to cool completely before slicing into squares to serve.
- Raspberries will defrost some and soften as you press the dough down with the palm of your hand. This is normal.
- These blondies can be made using one bowl and without a mixer or by using a stand-mixer. I have made them both ways and found using a stand mixer to be easier.
- Do not use a stand mixer to mix in the white chocolate chips or raspberries. Do this by hand, using a spoon.
- If using a stand mixer, set the mixing speed to medium-low as you are mixing the ingredients together. Then, at the very end of mixing set it to high for a few seconds, just to get most of the dough off of the mixing attachment.
- If you only have fresh raspberries, consider placing them in the freezer (wash them first) for a few hours before making this recipe.
- All-purpose flour can be use in place of the white whole wheat flour.
- You can use up to 2 cups of frozen raspberries but know that the blondies will be very gooey.
- To freeze: lay the blondies flat inside of a freezer-safe resealable bag and put a sheet of parchment paper in between the layers of blondies to keep them from sticking. I get about two layers in each bag. Try to get as much air out from the bag as possible when freezing them. To defrost them, just set them out on the counter at room temperature.
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