Raspberry White Chocolate Blondies

These raspberry white chocolate blondies are one of my favorite treats to make when I want something sweet that feels a little fancy but is actually really simple.

They’re fudgy, chewy, and packed with melty white chocolate and bursts of tart raspberry in every bite. The combination just works so well together.

The batter comes together in one bowl in about 10 minutes. No mixer needed, no complicated steps. Just whisk, fold, pour, and bake.

Fresh raspberries go right on top before baking. They burst in the oven and create these beautiful jammy pockets throughout the blondies.

If you love blondies but want something a little more interesting than the classic version, give these a try. I think you’ll really enjoy them.

Why You’ll Love It

Fudgy and Chewy Texture – The extra egg yolk makes these blondies incredibly fudgy and dense in the best way possible.

Sweet and Tart in Every Bite – The tartness of fresh raspberries perfectly balances the sweetness of white chocolate so nothing tastes too sugary.

Beautiful Jammy Pockets – The raspberries burst while baking and create gorgeous swirls of fruit throughout the blondies.

Recipe Ingredients

• 1/2 cup Unsalted Butter, melted
• 1 cup Light Brown Sugar, packed
• 1 Large Egg
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1 cup All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup White Chocolate Chips
• 1 cup Fresh Raspberries

Directions

Step 1

Preheat your oven to 350F. Line an 8×8 inch baking pan with parchment paper and lightly grease the sides.

Step 2

In a large bowl, whisk together the melted butter and brown sugar until smooth and combined. Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is thick, smooth, and slightly glossy.

Step 3

Add the flour, baking powder, and salt. Fold with a spatula until just combined with no dry pockets remaining. Fold in the white chocolate chips.

Step 4

Pour the batter into the prepared pan and spread it evenly. Scatter the fresh raspberries across the top, pressing them very gently into the surface of the batter.

Step 5

Bake for 28 to 32 minutes, until the top is golden and set and a toothpick inserted in the center comes out with just a few moist crumbs. The raspberries will burst and create beautiful jammy pockets throughout.

Step 6

Let the blondies cool completely in the pan before slicing. For the cleanest cuts, refrigerate for 30 minutes first. The blondies will be fudgy, chewy, and loaded with melty white chocolate and tart raspberry in every bite.

My Tips

Let the Butter Cool Before Mixing

After you melt the butter, let it sit for about 5 minutes before you add it to the brown sugar. If the butter is too hot, it will start to cook the egg when you add it in the next step.

You want it warm enough to dissolve into the sugar smoothly, but not so hot that it scrambles the egg. Lukewarm is what you’re going for.

Whisk the Wet Mixture Until It’s Glossy

After you add the egg, egg yolk, and vanilla to the butter-sugar mix, whisk it hard for about 30 to 45 seconds. You want the mixture to look thick, smooth, and slightly shiny.

This step builds structure in the blondies and gives them that chewy, fudgy texture. If you just give it a few lazy stirs, the blondies will come out flat and greasy instead of dense and chewy.

You’ll know it’s ready when the mixture pulls together almost like a thick caramel and looks glossy.

Don’t Push the Raspberries Into the Batter

When you scatter the raspberries on top, just barely press them so they stick to the surface. If you push them down into the batter, all that juice will release deep inside and create soggy, wet pockets that won’t bake through properly.

Keeping them near the top lets them burst and caramelize a little in the oven. They’ll naturally sink slightly as they bake, which gives you those perfect jammy swirls without making the center undercooked.

More Recipes

• Biscoff Fudgy Brownies
• Matcha White Chocolate Cookies
• Strawberry Crumble Bars

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

You can, but don’t thaw them first. Frozen raspberries release a lot of juice as they defrost, and that extra moisture can make the batter soggy and prevent the blondies from setting properly.

Drop them in straight from the freezer and press them gently into the batter just like you would with fresh ones. They’ll burst and get jammy in the oven the same way, though the bake time might run a minute or two longer.