These White Chocolate and Raspberry Blondies are chewy, fudgy, and soft as ever. They are filled with white chocolate chips, topped with fresh raspberries, and decorated with melted chocolate! These raspberry blondies are easy to make with a whisk, one bowl, and 10 minutes of prep time!
Blondie bars are a relative of the classic brownies, but they are baked without cocoa powder or chocolate in the batter besides the white chocolate chip mix-in. If you are in the mood for a real brownie, however, I'd suggest these Small Batch Brownies or these Brookie Bars.
If you are looking for another fresh and fruity dessert, this Lemon Blueberry Sheet Cake or Lemon Loaf Cake are calling your name!
Tell Me About This Recipe
- soft and chewy blondie bars with white chocolate chips mixed in
- fresh raspberries on top for the perfect flavor balance between sweet and tart
- easy to make recipe with no mixer required and 10 minutes of preparation time
- make-ahead options
Ingredients
- Unsalted Butter: You'll melt butter to create a softer texture and deep flavor in every bite.
- Granulated Sugar: White, plain granulated sugar creates a moist and sweet blondie.
- Egg: One large egg at room temperature adds structure and a chewy texture. If you forget to leave the egg out ahead of time, place it in a bowl of hot water for 5 minutes before using.
- Vanilla Extract: Vanilla extract completes the flavor of the bars.
- All Purpose Flour: Regular all purpose flour that is measured properly results in a fudgy texture.
- Salt: Salt brings out sweetness and enhances flavor.
- Corn Starch: Corn starch is the secret ingredient for soft blondies.
- Baking Soda: Baking soda gives these bars some rise in the oven.
- White Chocolate Chips: You'll mix white chocolate chips into the dough for the perfect flavor combination. You can also melt chocolate chips to create a drizzle after the bars have baked and cooled.
- Raspberries: Fresh raspberries will be placed on top of the dough before baking, as this creates a gorgeous look!
Step by Step Process
STEP 1: Line an 8x8 inch baking pan with parchment paper. Spray the paper with cooking spray to ensure the bars come out cleanly when slicing and storing.
STEP 2: In a large bowl, combine melted butter, granulated sugar, room temperature egg, and vanilla extract with a whisk until smooth.
STEP 3: Add all purpose flour, salt, corn starch, and baking soda to the bowl. Whisk only until you see the dry ingredients disappear and the batter turns smooth.
STEP 4: Fold white chocolate chips into the batter. Transfer the batter to your prepared pan, using a spoon, knife, or spatula to spread the dough evenly in the pan.
STEP 5: Top the dough with raspberries. Bake the blondies for 25-35 minutes. The bars should look light golden brown in the center, golden towards the edges, and set in the center.
STEP 6: Allow the bars to cool before topping with melted white chocolate as desired.
Frequently Asked Questions
Blondies are a relative of brownies but do not have any cocoa powder or added chocolate in the batter. They have a fudgy texture, are super soft and gooey, and are baked in bar form!
You can bake these in a 9x5 loaf pan for a longer bake time or a 9x9 inch pan for a shorter bake time. You can double this recipe and bake in a 9x13 inch pan.
After the blondies have cooled, store them individually wrapped, tightly covered, or in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
How Long to Bake Blondies
It's really important to keep an eye on your bars while they are in the oven. Overbaking will lead to dry, tough, and crumbly blondies instead of super fudgy and chewy bars!
Ovens run differently, but the blondies will be done when-
- the edges are golden in color
- the top is light golden in color
- the center does not jiggle or shift at all but looks slightly soft
- a toothpick inserted into the center comes out with a thin layer of batter
Expert Tips
Mixing: Do not overmix when stirring the dry ingredients into the wet ingredients because you could risk creating drier, tougher bars.
Topping with Raspberries: Make sure to press the raspberries into the top of the dough after it has been evenly spread in your prepared pan.
White Chocolate Decoration: After the bars have cooled, melt white chocolate and drizzle it over the top of the bars for an elegant look. You can use a spoon or transfer the melted chocolate to a piping bag or one side of a Ziploc bag with the corner snipped off.
Related Recipes
Print
White Chocolate and Raspberry Blondies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8x8 pan 1x
- Category: Blondies, Bars, Raspberry, White Chocolate
- Method: Bake
- Cuisine: American
Description
These White Chocolate and Raspberry Blondies are chewy, fudgy, and soft as ever. They are filled with white chocolate chips, topped with fresh raspberries, and decorated with melted chocolate! These raspberry blondies are easy to make with a whisk, one bowl, and 10 minutes of prep time!
Ingredients
- ½ cup (110g) unsalted butter, melted
- 1 cup (210g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (210g) all purpose flour
- ½ teaspoon salt
- ½ tablespoon corn starch
- ¼ teaspoon baking soda
- 1 cup (190g) white chocolate chips + additional ¼ cup (48g) for drizzle topping
- ⅔ cup (95g) fresh raspberries
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper and spray the paper to ensure the blondies come out cleanly after baking and cooling.
- In a large bowl, whisk warm melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth.
- Pour all purpose flour, salt, corn starch, and baking soda into the bowl. Stir only until you see the dry ingredients disappear to avoid dry blondies.
- Use a spatula to stir 1 cup (190g) of chocolate chips into the blondies. Transfer the dough to your prepared pan and smooth it evenly to ensure even baking.
- Press raspberries into the top of the dough before baking for 27-32 minutes or until the edges are golden, top is light golden in color, center is firm, and a toothpick inserted into the center comes out with a very thin layer or batter.
- Allow the bars to fully cool before topping with remaining ¼ cup (48g) of white chocolate chips, melted. Use a spoon to spread the chocolate or transfer the melted chocolate to a piping bag or zippable bag with the corner snipped off for more control.
- Store the bars at tightly covered, individually wrapped, or in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Notes
Mixing: Only mix the dry ingredients (step 3) into wet ingredients until you see the flour pieces disappear to prevent overmixing.
Bake Time: All ovens bake differently, so bake the blondies until the edges are golden brown, the center does not shift or jiggle, and a toothpick inserted into the middle of the pan comes out with a thin layer of batter.
Melting Chocolate: Melt the remaining ¼ cup (48g) of white chocolate chips for the drizzle in 30 second increments in the microwave. Stir thoroughly between each round before immediately using a spoon to drizzle it over the cooled bars or transferring to a piping bag or zippable plastic bag with the corner snipped off for more control.
Keywords: Blondies, Raspberry Blondies, Raspberry and White Chocolate Blondies
addison prichard says
Made these with dark chocolate chips in place of the white chocolate chips because my family and I aren’t the biggest fans of white chocolate. However, these bars are the PERFECT easy treat when you’re craving something chocolatey and also refreshing. The tartness from the raspberries balances it all out and really makes the bars super unique. Extra extra bonus points for how easy the entire process was (including the clean up)! LOVED LOVED LOVED THESE!!!
★★★★★
Elise says
Addison, thank you SO much for the sweetest review! I'm so glad you enjoyed these! 🙂
Caroline says
Can these be doubled? And put into a 13 by 9 inch pan?? And if so, what would you suggest be the baking time?
Elise says
Hey Caroline! Yes, these can absolutely be doubled and baked in a 9x13 pan. Since all ovens bake differently, I would keep an eye on it starting at about 30 minutes. The top should be light golden brown, edges should be golden, and a toothpick inserted into the center should come out with some crumbs!