Easy Raspberry and White Chocolate Blondies

Two Raspberry and White Chocolate Blondies on a small white plate.

Easy Raspberry and White Chocolate Blondies

This is the best Raspberry and White Chocolate Blondie recipe! It's easy, uses simple ingredients, and takes just 30 minutes from start to finish! You can't beat a decadent and gooey blondie made with real raspberries. So good!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 17

Total Time 28

Servings 2-inch by 2-inch servings.

Calories 101kcal

Author Kristi

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.

Nutrition