White Chocolate Raspberry Blondies

Brownies are my thing, and blondies are usually second best since dark chocolate rules (duh!). But these White Chocolate Raspberry Blondies are dangerously good! They are fudgy, moist and perfectly sweet with creamy white chocolate in the batter, a hint of lemon zest and fresh raspberries. These beautiful blondies are easy to make and turn out with a shiny crackly crust just like a good brownie does. You will fall in love with this recipe!

WHY YOU WILL LOVE THIS RECIPE

• Fast & easy to make - these blondies come together quickly and take less than 30 minutes to bake.
• Fudgy texture - mixing the eggs with the right amount of sugar ensures that these blondies are moist and fudgy.
• Rich buttery flavor - these squares have such a lovely sweet buttery, creamy flavor balanced by tart raspberries.
• Hint of lemon blondies - just a bit of lemon zest adds such bright flavor and pairs so well with both white chocolate and raspberry.
• White chocolate chunks - use pure white chocolate with 100% cocoa butter for creamy taste. White chocolate and raspberries are such a delicious combination!
• Tart raspberry blondies - juicy tart and sweet raspberries complement the sweet white chocolate and look like ruby jewels in these bars! 

INGREDIENTS

• Unsalted butter - these blondies have a soft fudgy texture and are made with butter. I prefer unsalted butter for its sweet creamy flavor.
• All purpose flour - regular all purpose flour is perfect to make fudgy and chewy blondies. Use unbleached flour which will give you that nice dense texture.
• Pure vanilla extract - vanilla is essential to this recipe since it is the main flavor that complements the sweet dairy notes. I like this Madagascar vanilla extract.

• Granulated sugar - simple fine white granulated sugar keeps these blondies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
• Egg - 2 whole eggs will provide majority of the structure in these blondies.
• White chocolate - pure white chocolate adds sweet milky creaminess to contrast the tangy raspberries.
• Fresh or frozen raspberries - fresh raspberries are ideal for this recipe since they don't carry excess moisture and won't bleed into the batter, but read below for my tip if you can only have access to frozen raspberries.
• Lemon zest - a hint of lemon just makes these blondies shine! Lemon, raspberry and white chocolate is such a flavorful combination!

STEP BY STEP INSTRUCTIONS FOR WHITE CHOCOLATE RASPBERRY BLONDIES

• STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together the white chocolate and butter until completely melted, smooth and glossy. You can also use the microwave with frequent stirring.
• STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy. Beat in vanilla and salt.
• STEP 3). Add melted chocolate. Mix warm white chocolate mixture into the egg mixture until evenly blended.
• STEP 4). Add flour. Sprinkle flour over the batter and fold it in gently until well incorporated and smooth.
• STEP 5). Coat the raspberries. Sprinkle a bit of flour over the raspberries and toss them to coat. This will protect the raspberries from breaking up too much as you mix them into the batter and will absorb any excess moisture around them.
• STEP 6). Fold in white chocolate and raspberries. Add the white chocolate chunks and raspberries and fold them through. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
• STEP 7). Bake for 24-28 minutes until golden around the edges, slightly puffed with a shiny top and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely.

EXPERT BAKING TIPS

• Coat the raspberries with flour first. This will protect the raspberries from breaking up and it will absorb moisture around them to prevent excess moisture in the batter.
• Be sure to not over-bake the blondies or they can end up more dry instead of dense and fudgy.
• Let the finished blondies chill in the fridge for at least 2 hours before slicing to ensure you get those nice clean slices.

RECIPE FAQ

If you love brownies, check out these recipes!

Video

White Chocolate Raspberry Blondies

Christina Marsigliese

Dreamy fudgy lemon white chocolate blondies with juicy raspberries and a shiny crinkle top!

4.95 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 16 blondies

Ingredients

  

• 3 oz 85g white chocolate, coarsely chopped
• 7 tablespoon 100g unsalted butter
• 2 large eggs at room temperature
• ½ cup 100g granulated sugar
• ¼ cup 55g packed light brown sugar
• 1 teaspoon lemon zest
• ½ teaspoon pure vanilla extract
• ½ teaspoon salt
• 1 cup plus 1 tablespoon 150g all-purpose flour
• 1 cup 130g fresh raspberries
• ½ cup 85g white chocolate chips

Instructions

 

• Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
• Combine white chocolate and butter in a heatproof bowl and place it over a saucepan with barely simmering water. Stir until completely melted and smooth. Or melt in the microwave at 50% power in short bursts with frequent stirring.
• Combine eggs, sugar, lemon zest and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Mix in vanilla. Mix in warm melted white chocolate mixture. Add 1 cup of flour and fold it in gently. Just before all of the flour is incorporated, fold in the chocolate chips. Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
• Spread the rest evenly into prepared pan. Bake for 24-28 minutes until the top is shiny and crackly. Transfer to a wire rack and let cool completely in the pan before slicing into squares.