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Holding a white chocolate raspberry bar.
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5 from 1 vote

White Chocolate Raspberry Blondies

These White Chocolate Raspberry Blondies are so rich and gooey with every bite. Made in one bowl with 11 ingredients they're simple to make for any level of baker, plus they're a beautifully pink and white in color. Bring them to your next party, they're sure to be a crowd winning recipe!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: christmas, party food, valentine's day
Servings: 15 servings
Calories: 375kcal

Ingredients
 

  • 1 cup salted butter melted and slightly cooled
  • 1 1/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3 large eggs (2 whole egg and 1 yolk)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces white chocolate chips or chopped white chocolate bars
  • 1 cup fresh or frozen raspberries

Instructions

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture should be paste-like and cleanly pull from the sides of the bowl when it is finished.
  • Whisk in the eggs and 1 yolk, vanilla and almond extract, just until combined.
  • Add flour, cornstarch, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the white chocolate until evenly distributed in the batter.
  • Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
  • Scatter the raspberries evenly over the top of the batter, gently pressing them down slightly into the batter.
  • Bake in the preheated oven for 34-38 minutes, or until the blondies are golden brown around the edges and a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack.
  • Once cooled, use a sharp knife to cut the blondies into squares or bars.

Video

Notes

Flavor Variations: 
    • Try other fruit and chocolate variations: strawberries and dark or milk chocolate are another decadent combination.
    • Add in nuts for extra flavor and texture: fresh or frozen blueberries, some lemon zest and pecans or walnuts would make for a delicious flavor profile.
    • Use a variety of chocolate chips: combine your favorite types of chocolate chips for the ultimate craveable dessert - double or triple chocolate blondies are still blondies!
    • Finish with a melted chocolate drizzle: to take these blondies over-the-top!
Storage: 
These blondies can be stored at room temperature for up to 5 days in an airtight container. You can also refrigerate them for up to one week.
If you've got leftovers or aren't ready to enjoy all of them at once, these blondies can be stored in an airtight container in the freezer for up to 2 months. Thaw at room temperature for an hour or so until easy to eat.

Nutrition

Calories: 375kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 118mg | Fiber: 1g | Sugar: 34g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
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