White Chocolate and Raspberry Blondies

Blondies are one of my favorite things to bake (although, granted, I do like to bake a lot of things!), and this twist on the classic is perfect for summer: white chocolate raspberry blondies.

And even better: you can make these with frozen raspberries, making it also much more affordable. Plus you can make it in winter too.

I have a lot of blondie recipes still waiting to be shared here (but maybe you’ve seen the Easter blondies already!) so I will soon bring you more delicious blondies, but for now I have this raspberry blondies recipe.

Why This Recipe Works

• Easy – as with any brownie recipe, these blondies are super simple to make.
• Perfect for freezing – if you cut the baked blondies into small squares you can easily freeze them and always have them at hand whenever you need them.
• Crowd favorite – I’ve never met anyone who didn’t like the raspberry and white chocolate combo in a blondie.

Recipe Ingredients

• all-purpose flour
• eggs – I use size Medium, that’s about 50 grams without the eggshell.
• butter – always use unsalted butter.
• sugar – I used light brown sugar but you can go for white sugar as well
• white chocolate – of course, if you don’t like white chocolate, you can use milk or dark chocolate too.
• frozen raspberries – fresh berries are an option too.

If you’re not a fan of raspberries, you can leave them out entirely and treat this as a white chocolate blondies recipe. As always you can find the full list of ingredients in the recipe card.

How To Make White Chocolate And Raspberry Blondies

The first step in making the blondie batter is to take a large bowl (it helps to have a food processor or stand mixer) and add the melted butter and the sugar. Mix this until smooth and add the eggs one at a time while you keep mixing.

Add the vanilla extract and finally add the flour and the salt. Mix it briefly on high speed, and once mixed, fold in the frozen raspberries and the chopped white chocolate.

Add the batter to your prepared tin and bake in the preheated oven for about 30 to 35 minutes or until golden brown.

Now you want a fudgy texture, and in order to get those, you want the top of the blondies to be somewhat firm, but the inside can still be slightly wet. Not too wet, and the edges of the blondie should feel firm. Keep in mind that it will firm up once it cools down.

Let it cool to room temperature before cutting, preferably. I think these raspberry white chocolate blondies are the perfect balance between the tangy raspberries and the sweet chocolate. Absolutely delicious!

Storing The Blondies

You can store the blondies in an airtight container for about 4 days. Or if you want to store them for longer you can freeze them for up to 3 months in individual portions for an easy snack on the go.