White Chocolate and Raspberry Blondies are the perfect anytime dessert! They are easy to make and even easier to eat! The combination of sweet white chocolate and tart raspberry jam is irresistible, and the blondies are so soft and fluffy, they just melt in your mouth. If you’re looking for a show-stopping dessert that will impress your friends and family, look no further than these amazing blondies!
Raspberries are a favorite in our house. When they are in season and on sale at the farmer’s market each person would really sit down with a fresh pint and happily eat them all. Other times of the year we try to add that vibrant flavor into everything from cookies to brownies, and smoothies.
These chewy white chocolate raspberry bars are a fave anytime we bring them to a backyard picnic or church function. This white chocolate blondies recipe definitely one of our top 3 blondie recipes.
And if you love white chocolate make sure to try our Starbucks White Hot Chocolate next!
Ingredients
Butter – I always use salted butter in my recipes. It is easier to keep one type of butter in the house and we prefer salted butter. If you have unsalted butter simply add an extra pinch of salt.
Sugar – White sugar adds a subtle sweetness without changing the other flavors.
Brown sugar – Brown sugar has a warm flavor from added molasses.
Egg – The egg is the binder in these blondies. I don’t think you would be able to omit it.
Vanilla – Vanilla extract enhances the other flavors. You won’t really taste it when you add it but you would be surprised what a difference there is if you forget to add it.
Flour – I use white all-purpose flour is this recipe. I’m not sure other flours would work but if you try one, such as a gluten-free baking blend, please let me know how they turn out.
Baking soda – Baking soda helps the blondies to rise.
Salt – Adding salt will enrich the other flavors in the white chocolate raspberry blondies.
White chocolate chips – White chocolate is the star here along with the raspberries. If you prefer you can use white chocolate chunks.
Raspberry jam – Make sure to choose a vibrantly colored and flavored jam to make that raspberry flavor really shine through. I prefer using a jam with seeds for this recipe to give a little more contrast and texture.
How to Make White Chocolate and Raspberry Blondies
Step One: Cream together the butter and sugars until light and fluffy with a hand mixer in a large mixing bowl. This is easiest when using room-temperature butter. Be careful if you soften butter in the microwave or you can end up with melted butter.
Expert Tip: Alternatively, you can do this in a stand mixer.
Step Two: Stir in the egg and vanilla. Mix until just combined.
Step Three: Mix in most of the flour.
Step Four: Add the rest of the flour and fold in half the chips just until incorporated.
Step Five: Spread the batter in a parchment paper lined baking pan.
Step Six: Top the batter with the jam.
Step Seven: Sprinkle the remaining chocolate chips over the top.
Step Eight: Bake the blondies until golden brown, firm to the touch, and until a toothpick comes out with just a few moist crumbs.
Variations
Chocolate Chips – Swap some or all of the white chocolate chips for semisweet chocolate chips, milk chocolate chips, or dark chocolate chips.
Brownies – To switch this into a brownie recipe simply replace ½ cup of the flour with cocoa powder.
Fresh Raspberries – To make this with fresh raspberries you will want them to cook down a bit so they don’t release too much liquid. Place them in a small saucepan with a couple of tablespoons of sugar and cook over medium heat, stirring frequently, until it looks like jam. Frozen raspberries can be used in the same manner.
Topping – If you want to change up the look of the white chocolate blondies melt some of the white chocolate chips and drizzle the melted white chocolate on top after they cool.
Blueberries – Swap out the jam for a blueberry jam for another great blondie recipe.
Common Questions
Is a blondie the same as a brownie?
In general, a blondie is a dessert bar that is similar to a brownie. Both desserts typically have a chocolate flavor, but a blondie uses brown sugar instead of cocoa powder. As a result, blondies are generally lighter in color than brownies. There may also be slight variations in the texture and flavor of the two desserts, depending on the recipe that is used.
Why is it called a blondie?
A blondie is a type of dessert that is made with brown sugar, butter, and flour. The name comes from the fact that the dessert is light in color, like a blonde person’s hair.
Where do blondies come from?
The origins of blondies are somewhat disputed. Some say that they were first made in the early 1900s in the United States, while others claim that they were invented in Australia.
How do I store white chocolate and raspberry blondies?
To store blondies, first, allow them to cool completely. Once cooled, transfer them to an airtight container. If you are stacking them, make sure to place a piece of wax paper between each layer of blondies. Blondies can be stored at room temperature for up to 3 days. Store them in the fridge for up to 1 week or in the freezer for up to 3 months.
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Ingredients
- 1 cup butter
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1.5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350. Line a 9x13 pan with parchment paper or spray with cooking spray.
- Cream together the butter and sugars until smooth.
- Mix in the egg and vanilla.
- Mix in half the flour, the baking soda, and the salt until smooth. Add in the remaining flour just until incorporated.
- Stir in half the white chocolate chips. Spread in the prepared pan.
- Drop dollops of jam on top. Spread gently. Sprinkle the remaining chips on top.
- Bake for 40-45 minutes until the center no longer jiggles and the bars are golden brown. Cool completely.
Shadi
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
Gina
Blondies are so good! Add white chocolate and raspberry and I am in love! Wow these were fantastic! Thanks for the great recipe!