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–+ servings
Raspberry White Chocolate Blondies on a wire wrack covered in light brown parchment paper. One blondie is turned on its side to show the chunks of raspberry and white chocolate.

Raspberry White Chocolate Blondies

Sarah Harper MS, RD, LDN
These Raspberry White Chocolate Blondies are bursting with raspberries and the creamy sweetness of white chocolate chips. 
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Prep Time 10 minutes
Cook Time 40 minutes
cooling time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 336 kcal

Equipment

  • 1 9x9 inch cake or brownie pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 rubber spatula
  • 1 Set of measuring spoons
  • 1 toothpick for checking for doneness

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt

Add-ins

  • 1 cup white chocolate chips
  • 1 cup frozen raspberries

Instructions
 

​​​​​​​Preheat oven

  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.

Prepare wet ingredients

  • In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

​​​​​​​Combine dry ingredients

  • In a separate bowl, whisk together the flour, baking powder, and salt.

​​​​​​​Mix wet and dry ingredients

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add mix-ins

  • Fold in the white chocolate chips or chunks until evenly distributed in the batter.

​​​​Pour and spread batter

  • Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
  • Pour the batter into the prepared baking pan and spread it evenly.

Bake

  • Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
  • Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process. 

Adjust for pan size (if needed)

  • If using a 9x13 inch pan, bake at the same temperature, but for 25-30min. 

Cool and cut

  • Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.

Nutrition

Calories: 336kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 53mgSodium: 114mgPotassium: 108mgFiber: 1gSugar: 34gVitamin A: 390IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Keyword dessert
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