White Chocolate Raspberry Blondies 🍓🍫 Recipe
These white chocolate raspberry blondies are rich, buttery, and bursting with tart raspberry swirls and melty white chocolate chunks. A perfect balance of sweet and tangy, they’re a beautiful treat for spring brunches, bake sales, or whenever you need a little indulgence.
Equipment
- - 8x8-inch baking pan
- - Mixing bowls
- - Whisk
- - Rubber spatula or wooden spoon
- - Measuring cups and spoons
- Parchment paper
- - Wire cooling rack
Ingredients
- - ½ cup 1 stick unsalted butter, melted
- - 1 cup light brown sugar packed
- - 1 large egg
- - 1 tsp vanilla extract
- - 1 cup all-purpose flour
- - ½ tsp baking powder
- - ¼ tsp salt
- - ¾ cup white chocolate chips or chunks
- - ½ cup fresh or frozen raspberries not thawed if frozen
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang.
- In a bowl, whisk together melted butter and brown sugar until smooth. Add the egg and vanilla, mixing until well combined.
- Stir in the flour, baking powder, and salt just until no dry streaks remain.
- Fold in white chocolate, then gently swirl in raspberries (don’t overmix to avoid crushing them).
- Spread the batter evenly in the prepared pan.
- Bake for 25–28 minutes or until the edges are golden and the center is set (a toothpick should come out with a few moist crumbs).
- Cool completely on a wire rack before cutting into squares. Enjoy!