This is the best Raspberry and White Chocolate Blondie recipe! It's easy, uses simple ingredients, and takes fewer than 30 minutes from start to finish!
You can't beat a decadent and gooey blondie made with real raspberries. So good!
Here I am, a dietitian, posting another dessert recipe. How dare I?! Haha! Seriously though, I do believe that all foods fit. Especially delicious ones 😉
Believe it or not, the first time I started experimenting with this recipe, I took the blondies out of the oven and brought them right over to church to serve for a Valentine's themed 'special persons night' for girls' club. I didn't even have a chance to taste test them, so let's just say I was hoping for the best, lol.
Since then, I've made them for a few other occasions just to be sure. Thankfully everyone has loved these blondies, so I just know that you will, too!
And, in case you are wondering, it turns the amount of 'gooiness' (is that even a word? lol!) depends on the baking time, so check out the directions in the recipe card for those details. If you've had my Vegan Blondies, you know I don't mess around with a good blondie dessert. I can't wait for you to make these!
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What is a Blondie?
A blondie is essentially a brownie made without chocolate or cocoa powder. They are supposed to be gooey and not so much like cake in the center.
As you know, I'm a busy dietitian mom (not a chef;) so this is actually a question I had to answer for myself before deciding what to call my Vegan Blondies, because even I wasn't really sure how they were defined. So, please don't feel bad if you didn't know. Now you do!
Why You'll Love This Recipe
- One bowl, so less mess.
- Quick and easy recipe.
- Delicious dessert made without chocolate.
- Made with less added sugar and butter than most blondie recipes.
Ingredient Notes
- Raspberries I use frozen raspberries for this recipe because they are less expensive than fresh, and 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 ones that you like. My favorite so far are the ones that Trader Joe's sells. If you don't have a Trader Joe's nearby, you should be able to find Ghirardelli white chocolate chips in your grocery store.
- Flour I use a combination of white whole 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 It needs to be very soft. I set butter out the night before I plan on baking.
- Sugar I use a combination of cane sugar and brown sugar to make these blondies.
How to Make Raspberry and White Chocolate Blondies
Here is a very brief summary of the instructions on how to make this recipe. For the full list of ingredients and complete instructions, scroll down to the recipe.
- Preheat the oven to 375 degrees Fahrenheit.
- Whisk together the soft butter, brown sugar, cane sugar, and vanilla extract.
- Whisk in the eggs.
- Stir in dry ingredients just until everything is incorporated. Do not overmix.
- Gently fold in the raspberries.
- Pour the dough on to the surface of a lined jelly roll or brownie pan. Flatten and spread the dough using the palm of your hands. It's okay if the dough doesn't reach all of the edges of the bar pan.
- Bake at 375 degrees for 16-18 minutes.
- Let cool completely before slicing to serve.
Dietitian Mom Tips
Tip 1 It's easy to always be making desserts that you enjoy, but if you never change it up, you may be limiting your kids (and others) from the joy they may experience from other flavors.
Personally, I'm a chocolate and only chocolate dessert person;) So, when I first threw this recipe together, I was surprised by how everyone was raving about them. So, then I polled my Instagram followers, and it turns out that two-thirds of them like to change up their desserts and not always have something with chocolate. Who knew?!
Tip 2 Adding fresh 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.
Expert Tips
- Do not overmix the dough.
- 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. Fold them in by hand, using a spoon or spoonula.
- 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.
- Frozen raspberries are less expensive than fresh, and they also mix in easier.
- 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 gooier.
- These blondies freeze very well! Once they are cooled completely, I 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.
Photo Credit: amazon.com
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.
In most blondie recipes, yes. I haven't tried it yet with this recipe, but I assume the substitution would work. Let me know if you give it a try!
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.
Did you make these Raspberry and White Chocolate Blondies and love them? Please let me know by leaving a 5-star rating and comment below. It's the biggest compliment!
And don't forget to take a picture of these incredible blondies and tag me @carrots.and.cookies on Instagram so I can see it!
More Easy Dessert Recipes
Easy 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
- 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 and whisk well.
- Add two eggs to the sugar and butter mixture and mix well.
- 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 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.
- 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.
- Frozen raspberries are less expensive than fresh, and they also mix in easier.
- 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 gooier.
- To fold in the white chocolate chips and frozen raspberries, use a spoon to lift the ingredients and turn them over so they combine.
- These blondies freeze very well! Once they are cooled completely, I 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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