White Chocolate Blondies with Raspberries

Sweet, thick and chewy, my white chocolate blondies are filled with the flavor of fresh, zingy raspberries, perfect for the summer season. Baked up with lots of fragrant vanilla, this white chocolate blondies recipe is brimming with creamy white chocolate chips folded into the batter with fresh raspberries, along with more melted white chocolate swirled over top!

Blondies Swirled with White Chocolate and Raspberries

For me, the summer season is not the time to turn off my oven and stop baking.

Funny enough, I tend to do more baking during this time of year, mainly because of all of the fresh, sweet, and aromatic fruit that is available. I just adore using it to bake up homemade desserts with for the best flavor and juiciness!

Berries of all sorts are a beloved choice of mine, and raspberries, with their sweet-tart flavor are at the top of my list to use for baked goodies.

So, I figured why not use raspberries in a vanilla-infused, sweet, chewy and delicious blondie recipe, filled with creamy white chocolate?

After all, white chocolate and raspberries are a food match made in heaven!

These white chocolate blondies with raspberries are so easy to mix up and bake, with that fruity-yet-buttery flavor we love in a bar-style dessert like this.

Decadent and pretty with a lovely swirl of fresh raspberries and a decorative drizzle of extra melted white chocolate over top, this yummy blondie recipe is the perfect treat to share with all the berry lovers in your life!

My Recipe for White Chocolate Blondies with Fresh Raspberries

What makes a blondie a “blondie”, is that there's no cocoa powder or traditional chocolate (dark, semi-sweet, etc.) used in the batter.

Blondie recipes also usually call for brown sugar rather than white sugar, the latter of which is actually typically used in traditional brownies, funny enough.

But for my blondie recipe here, I actually do like to use white sugar to make them more of a “platinum” blondie with a little less of that molasses flavor. However, one can absolutely substitute light brown sugar, if desired.

I also add in some good quality white chocolate chips, and even melt some more to swirl over the blondies for pretty tops.

But that refreshing burst of fruity flavor?

That comes from about half a container of fresh, sweet and tangy, ruby-red raspberries, very lightly chopped to help them swirl throughout the blondie batter.

Here's a sneak peek at my white chocolate blondies recipe with raspberries: (or just jump to the full recipe...)

1. To get started, I prepare my dry ingredients and set those aside for a moment.
2. Then, using a hand mixer, I beat together my eggs and sugar, add my melted butter and vanilla, then fold in my dry ingredients.
3. Next, I fold in a portion of my white chocolate chips.
4. I then spoon half the batter into my prepared baking dish, and add the lightly chopped raspberries. I spoon the rest of the blondie batter over the raspberries, then use a wooden skewer or thin knife to swirl the berries throughout the batter to create a berry “ribbon”.
5. I bake the white chocolate blondies until baked through, then allow them to cool.
6. Once cooled, I melt the rest of my white chocolate, drizzle it over top of the blondies. then swirl it with a toothpick for decorative effect.
7. When the chocolate is set, I cut the blondies into bars and serve.

Recipe

White Chocolate Blondies with Raspberries

by Ingrid Beer

Print Recipe

These white chocolate blondies are bursting with fresh, sweet-zingy raspberries, with a swirl of sweet, creamy white chocolate on top!

Category: Dessert
Cuisine: American

Yield: 12 blondies

Nutrition Info: 323 calories per blondie

Prep Time: 20 minutes
Cook time: 36 minutes
Total time: 56 minutes

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• Pinch salt
• 1 cup granulate sugar (or light brown)
• 2 eggs
• ½ cup unsalted butter, melted
• 1 ½ teaspoons pure vanilla extract
• 10 ounces white chocolate chips, divided use (6 ounces for batter, 4 ounces for melting)
• 3 ounces fresh raspberries (about ½ of a package), slightly chopped

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 350°, and line a 11 x 7 x 1.5 inch glass baking dish (or even a 9 x 9 baking pan) with a piece of parchment that over-hangs slightly over the sides of the baking dish, and lightly mist with cooking spray.
3. In a small bowl, combine the flour, the baking powder and the salt, stir to blend, and set these dry ingredients aside for just a moment.
4. To prepare your batter, add the sugar and the eggs to a medium size bowl, and with a hand-held mixer, beat the two together on medium-high speed for about 2 minutes, or until a very pale yellow, and thick and creamy.
5. Next, add the melted butter to the egg/sugar mixture a little at a time, and using a spatula or wooden spoon, blend it into the eggs/sugar until completely incorporated. Add in the vanilla extract, and stir to combine.
6. Next, add the flour/baking powder/salt mixture into the eggs/sugar/butter mixture, and stir to combine. Once almost completely blended, add in 6 ounces of the white chocolate chips, and fold those in to incorporate them completely.
7. Pour about half of the batter into the foil-lined baking dish, then top that as evenly as possible with the chopped raspberries. Pour the remainder of the batter over the raspberries, then very gently and carefully “swirl” the batter to blend it with the berries, being careful not to break up the berries too much more.
8. Bake the blondies for 36 to 38 minutes, or until a toothpick inserted into the center comes out clean and the blondies are lightly golden on top. Allow to cool for about 10 minutes in the baking dish, then using the over-hanging foil, lift the blondies out of the baking dish and allow them to cool completely.
9. Once cooled, melt the remaining 4 ounces of white chocolate chips in the microwave in intervals, just until melted enough to drizzle. (Be careful not to overheat, as the chocolate may seize up on you.)
10. Drizzle the melted white chocolate over the entire batch of blondies, and then use a toothpick to drag and swirl the chocolate decoratively. Place the batch into the fridge to set/harden the white chocolate for about 15 to 20 minutes.
11. Once set, cut the batch into 12 white chocolate blondie bars and serve.

Tips & Tidbits for my White Chocolate Blondies with Raspberries recipe:

• White sugar, or light brown: If you like to use brown sugar in your blondies, feel free to use a light brown sugar here. I like to use granulated sugar to make these blondies lighter in color and give them less of a molasses flavor, but feel free to use which ever you prefer!
• Good quality white chocolate chips: Whenever I use white chocolate chips, I typically purchase Ghirardelli white chocolate chips. I love the rich, vanilla-like flavor, and feel they add a nice creaminess to recipes.
• Fresh raspberries lightly chopped for juiciness: Fresh, tangy raspberries are so delicious in these blondies, and I like to just barely run my knife through them to help them break down a bit and help their juices bubble into the blondies. And, if you prefer strawberries, feel free to substitute those, or any other berry or fruit you desire. Peaches and apricots would be terrific too!
• How to store white chocolate blondies: Once baked, cooled and cut into bars, these keep really well at room temp, either in a covered container or on a plate wrapped in plastic wrap. You can freeze any uneaten blondies as well, wrapping individually in plastic wrap and placing into a freezer ziplock bag for storage. Then, just defrost at room temp the day you'd like to enjoy, or in the fridge a day or two beforehand.

Craving more sweet and fruity desserts? Check out this Yogurt Cake with Raspberry Swirl, this Lemon Blueberry Cake, these Strawberry Oatmeal Bars, these Apricot Sugar Cookie Pies, these Strawberry Lemonade Scones, or this Peaches and Cream Coffee Cake!

Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!