White Chocolate Raspberry Blondies

Name: White Chocolate Raspberry Blondies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 tablespoons butter (softened); ¾ cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup white chocolate chips; 2 tablespoons sliced almonds; 1 cup frozen raspberries

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White chocolate raspberry blondies are delicious white chocolate, raspberry, almond blondies. This easy, one-bowl recipe is ready in just 30 minutes!

White chocolate raspberry blondies stacked on top of each other.

White chocolate raspberry blondies are a delicious treat! The sweetness of the white chocolate blondies pairs beautifully with the tart raspberries.

This simple, one-bowl dessert is ready in about 30 minutes, so it's quick and easy to whip these blondies up whenever the mood strikes!

Ingredients

Butter: I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon.
Granulated sugar
Vanilla extract
Large eggs
All-purpose flour: It's important to properly measure the flour. Either weigh it using a kitchen scale or sift/stir it. Then lightly spoon into the measuring cup and level.
Baking powder
Salt
White chocolate chips
Sliced almonds
Frozen raspberries

How to make white chocolate raspberry blondies

Step 1: Preheat the oven to 350 F. Spray and parchment line a 9-inch metal square baking pan.

Creamed butter and sugar and eggs and vanilla in a mixing bowl.

Step 2: Cream the butter and sugar together with an electric mixer until light and fluffy.

Step 3: Add in the eggs and vanilla. Mix until combined.

Flour and white chocolate pouring into a mixing bowl.

Step 4: Add the flour, baking powder, and salt. Stir in until just combined.

Step 5: Using a microwave safe bowl, melt the white chocolate in the microwave in twenty-second intervals until completely melted. Make sure you don’t scorch it. Once it’s melted, stir it to the mixture.

Sliced almonds pouring into batter and batter spreading into a pan.

Step 6: Fold in the sliced almonds.

Step 7: Pour the batter into the prepared pan and spread with a spatula into an even layer.

Raspberries on blondie batter and white chocolate drizzling onto blondies.

Step 8: Add the raspberries over the top of the batter.

Step 9: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Since they are very light, make sure to not overbake. They should look slightly undercooked.

Step 10: Remove from the oven and let the blondies cool in the pan. Once cool, take out the blondies and cut into even squares.

Step 11: Optional: Melt more chocolate and drizzle over the top.

A silver dish holding white chocolate raspberry blondies.

Recipes FAQs

Can I use fresh raspberries?

Frozen raspberries hold up better in this recipe.

Should I thaw the raspberries?

No, there's no need to thaw the raspberries before use.

Can I leave out the almonds?

Sure! If you need to omit the almonds, feel free to do so.

A platter of white chocolate raspberry blondies.

Storage

Store any leftover blondies in an airtight container at room temperature. The blondies will keep for 2-3 days when properly stored.

More blondie and brownie recipes!

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