These white chocolate raspberry blondies come out soft in the center with a slightly crisp top, layered with melted white chocolate and fresh raspberries. The balance of sweet and tart makes them stand out from more traditional blondies.
Why You'll Love It
- Soft and chewy center with a lightly crisp top
- Balanced flavor from sweet white chocolate and tart raspberries
- Simple method with a deeper, caramel-style base
- Stays soft for days without drying out
I first made these on a day when I wanted something simple but a little different from the usual brownies. I love rich bakes like my cream cheese brownies, but this time I wanted something lighter in flavor, so I used white chocolate instead of cocoa and let it melt directly into the butter and sugar. That step changed everything; the texture became softer, almost creamy, and the flavor felt deeper without needing anything extra.
Now I come back to this recipe when I want something reliable that still feels a bit special. The raspberries break up the sweetness, the almonds add a light crunch, and the base stays soft even the next day. If you enjoy easy bakes like my 4-ingredient flourless chocolate cake and fudgy chocolate brownies, these white chocolate raspberry blondies have that same simple, crowd-pleasing feel.
Key Ingredients in White Chocolate Raspberry Blondies
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Butter, Light Brown Sugar & White Chocolate: I melt these together because they create the rich, soft base of the blondies. The brown sugar adds a deeper sweetness, while the white chocolate makes the texture creamy and smooth.
- Eggs, Flour, Baking Powder & Salt: These help the blondies set properly without becoming heavy. I use the eggs to hold everything together, while the flour gives structure, the baking powder adds a little lift, and the salt balances the sweetness.
- Chopped White Chocolate, Raspberries & Sliced Almonds: I like adding chopped white chocolate for sweet pockets throughout. The raspberries bring a fresh tart contrast, and the sliced almonds add a light crunch on top.
How to Make White Chocolate Raspberry Blondies
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the White Chocolate Base: Melt the butter, half of the brown sugar, and white chocolate in a saucepan, stirring for 3-4 minutes until caramel-like. Transfer to a bowl and let cool slightly.
2. Mix the Batter: Whisk the eggs with the remaining brown sugar until slightly frothy, then stir into the cooled butter mixture until smooth.
3. Fold in the Dry Ingredients: Sift in the flour, baking powder, and salt, then gently fold until just combined. Fold in the diced white chocolate.
4. Assemble and Bake: Layer half the batter in a lined 20x20 cm (8x8 inch) pan, add half the raspberries, cover with the remaining batter, then top with the rest of the raspberries and flaked almonds. Bake at 160°C (320°F fan) for 30-35 minutes, cool completely, then cut into squares.
Tips for Perfect White Chocolate Raspberry Blondies
Let the Base Cook Slightly: I like to keep the butter, brown sugar, and white chocolate on the heat for a few minutes because it gives the blondies a deeper flavor and softer center.
Add the Raspberries Gently: I press the raspberries in lightly so they keep their shape and do not bleed too much into the batter.
Storage
I keep the blondies in an airtight container at room temperature for up to 3-4 days. They stay soft and hold their texture really well.
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Recipe
Easy White Chocolate Raspberry Blondies - Soft & Chewy
Ingredients
- 200 g unsalted butter
- 250 g light brown sugar - divided
- 150 g white chocolate
- 2 large eggs - room temperature
- 300 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150 g white chocolate - chopped
- 150 g fresh raspberries
- 50 g sliced almonds
Instructions
- In a small saucepan over medium heat, melt 1 cup (200 g) unsalted butter, ½ of the 1¼ cups (250 g) light brown sugar, and 5 oz (150 g) white chocolate, stirring constantly until the mixture begins to bubble.
- Continue stirring for 3-4 minutes, until the mixture thickens and develops a light caramel-like consistency.
- Remove from heat, transfer to a large bowl, and let it cool slightly, stirring occasionally.
- In a separate bowl, whisk the remaining ½ of the 1¼ cups (250 g) light brown sugar with 2 large eggs until smooth and slightly frothy.
- Add the egg mixture to the melted butter mixture and stir until fully combined and smooth.
- Sift in 2½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, then gently fold until just combined. Do not overmix.
- Fold in 5 oz (150 g) chopped white chocolate until evenly distributed throughout the batter.
- Spread half of the batter into a parchment-lined 8×8-inch (20×20 cm) baking pan.
- Add ½ of the 1 cup (150 g) raspberries over the batter, then cover with the remaining batter and spread evenly.
- Scatter the remaining ½ of the raspberries on top, gently press them in, and sprinkle with ½ cup (50 g) sliced almonds.
- Bake in a preheated oven at 355°F / 180°C (320°F convection / 160°C fan) for 30-35 minutes, until the top is golden and set while the center remains slightly soft. A toothpick inserted into the center should come out mostly clean.
- Let the blondies cool completely in the pan before removing and slicing into squares.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These blondies are amazing! The perfect combination of sweet and tart, and the white chocolate chunks are to die for.