If you’ve been searching for the perfect white chocolate raspberry blondies recipe, look no further! These dessert bars strike a perfect balance of rich, fudgy blondie batter with tangy raspberries and creamy white chocolate chunks.

Start by combining the melted butter, granulated white sugar, and dark brown sugar in a large mixing bowl. Mix for 1 minute on medium-high speed. Add the eggs and vanilla extract, mixing until just combined.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually incorporate the dry ingredients into the wet batter

Fold in 3/4 of the white chocolate chunks and 3/4 fresh raspberries (save the rest for a little bit later) and spread them evenly throughout the dough.

Spread the blondie batter evenly into the prepared pan and garnish with the reserved raspberries.

Bake for 25-30 minutes, cover with aluminum foil, then bake for another 10-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumb

Allow the blondies to cool in the pan for 15-20 minute. Cut in 16 even squares when completely cooled.