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

Whether you’re making them for holiday surprise or a family treat, this recipe is sure to be a crowd-pleaser.

Made with simple ingredients, this raspberry blondie recipe is easy to follow, even for beginners. The tart raspberries complement the sweetness of the white chocolate for a chewy texture that’s hard to resist. 

Keep reading to discover tips, substitutions, and expert advice to make the the best blondies you’ve ever had!

What is a Blondie?

Blondies have a rich, buttery, and caramel-like flavor due to the use of brown sugar and vanilla extract as the main flavor components. They don’t contain cocoa powder or melted chocolate, which keeps their taste more subtle and sweet.

Essentially, they are the “vanilla” version of brownies with more focus on caramel and vanilla than chocolate. Both are crowd-pleasers, but your choice will depend on whether you’re in the mood for a chocolatey treat or something buttery and sweet!

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each plays an important role in achieving the best texture and flavor:

• Unsalted butter: Adds moisture and richness for a fudgy texture.
• Granulated sugar: Creates a tender crumb and balances the tart raspberries.
• Dark brown sugar: Adds a deeper sweetness and enhances the chewy texture.
• Vanilla extract: Elevates the overall flavor with warm, aromatic notes.
• Eggs: Provide structure and help bind the blondie batter.
• All-purpose flour: The base of the recipe, providing structure without being too dense.
• Baking soda: Aids in slight leavening for a soft, not-too-dense bite.
• Cornstarch: Ensures a tender and chewy texture.
• Salt: Balances the sweetness and enhances the flavors.
• White chocolate: Melty pockets of creamy sweetness that pair perfectly with the raspberries.
• Fresh raspberries: Add a tangy contrast and bursts of flavor throughout.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

This recipe is versatile, so feel free to get creative! Here are a few ideas:

• Swirl in a few spoonfuls of melted white chocolate for extra creaminess
• Sprinkle chopped nuts like macadamias for added crunch.
• You can also swap white chocolate chunks for milk chocolate or semi-sweet dark chocolate for a different flavor profile.
• Other Fruit: You can pair other types of berries like blueberries, strawberries, or blackberries with the white chocolate.

How to Make These Raspberry White Chocolate Blondies

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, ensuring the sides of the pan are covered for easy removal, and set it aside. 

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, mixing until just combined. The dough will be thick.

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, pressing it into the corners. 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 crumbs. Remove from the oven and add the rest of the white chocolate immediately. 

Allow the blondies to cool in the pan for 15-20 minutes, then use the parchment paper to transfer them to a wire rack. 

Cut in 16 even squares when completely cooled.

Expert Tips

• Line the baking pan with parchment paper for easy cleanup and perfect edges. I used a bit of oil to help the parchment stick to the pan.
• For accurate measurements, use the spoon and level method, specially for the flour. Too much flour can lead to dry blondies.
• Skip mushy raspberries—they tend to dissolve in the batter. Choose firm ones to ensure they hold their shape when mixed.
• Avoid overmixing the batter after adding the dry ingredients; this ensures the blondies stay soft and chewy.
• Let the blondies cool completely before slicing to prevent crumbling.

Choosing good quality White Chocolate

• Check the Cocoa Butter Content: High-quality white chocolate should contain at least 20% cocoa butter. Avoid products with a higher percentage of vegetable oils or fillers, as they compromise flavor and texture.
• Look for Real Vanilla: Opt for white chocolate made with real vanilla rather than artificial flavoring. This adds a rich, authentic flavor.
• Examine the Ingredients List: A good white chocolate will have a short ingredients list, including cocoa butter, milk solids, sugar, and vanilla. Avoid those with excessive additives or artificial flavors.
• Taste Test Before Baking: If possible, try the chocolate before using it in recipes. The flavor of white chocolate can vary greatly between brands, and you’ll want one that balances sweetness without being overly sugary.

Frequently Asked Questions

Can I make these blondies ahead of time?

Yes! These blondies can be made a day in advance. Store them in an airtight container at room temperature until ready to serve.

Can I freeze white chocolate raspberry blondies?

Absolutely. Wrap individual pieces in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

How do I store leftover blondies?

Keep leftovers in an airtight container at room temperature and away from any heat sources for 2 days. For longer storage, you can refrigerate them in an airtight container for up to 5 to 7 days. Make sure to let them come to room temperature before serving for the best flavor and texture.

What’s the best way to achieve a chewy texture?

Measure your ingredients accurately, don’t overmix the batter, and avoid overbaking. These steps ensure the best results.

Why did my blondies turn out too dry?

This usually happens if you used too much flour or overbaked the blondies. Use a kitchen scale or the spoon and level method for precise measurements and check for doneness with a toothpick early.

Can I double this recipe for a larger crowd?

Yes! Double the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time, as it may need a slight adjustment for a bit longer because there is more batter in the pan.

What type of white chocolate works best?

For the best flavor, use good-quality white chocolate chunks or a chopped white chocolate bar. Avoid chips with stabilizers, as they don’t melt as well.

If you’re a fan of white chocolate, be sure to check out these other great recipes on the blog, or check this link for more dessert bar recipes.

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