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White Chocolate and Raspberry Blondies

  • Author: Elise
  • 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


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!


  • 1/2 cup (110g) unsalted butter, melted
  • 1 cup (210g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon corn starch
  • 1/4 teaspoon baking soda
  • 1 cup (190g) white chocolate chips + additional 1/4 cup (48g) for drizzle topping
  • 2/3 cup (95g) fresh raspberries


  1. 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.
  2. In a large bowl, whisk warm melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the bars to fully cool before topping with remaining 1/4 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.
  7. 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.


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 1/4 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