These easy and delicious White Chocolate and Raspberry Blondies are made with brown butter, loaded with white chocolate chunks and studded with tart juicy raspberries!
White chocolate and juicy raspberries are an irresistible flavor combination and it will only take one bite for you to fall for these dreamy blondies. They are chewy, gooey, fudgy and dangerously addictive.
For more addictive blondies, be sure to check out my Toffee Cookie Butter Blondies, Salted Toffee Espresso Blondies or Oreo Blondies.
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♡ Why You Will Love These White Chocolate and Raspberry Blondies
- Flavor. The combination of the nutty brown butter, sweet milky white chocolate and tart raspberries are a match made in heaven!
- They have the best texture. They are fudgy, gooey and crispy on the edges. Just like my Brown Butter Bourbon blondies, Brown Butter Chocolate Chip and Pecan Blondies!
- So easy to make. It only require 1 pan (for browning the butter), 1 bowl and a whisk. No electric mixer needed!
- Only 8 simple ingredients.
Ingredient Notes
Here are some notes about all the ingredients used in these White Chocolate and Raspberry Blondies. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - We'll be browning the butter, which adds a nuttiness to the blondies.
- Brown Sugar - You can use light or dark brown sugar.
- Vanilla Extract - For flavor.
- Egg + Yolk - Adding the extra egg yolk gives the blondies that slightly chewy texture.
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your blondies dense and crumbly.
- Salt - A touch of salt helps balances the sweetness.
- White Chocolate - I like to use white chocolate from a bar, but feel free to use white chocolate chips.
- Raspberries + Flour - Raspberries will be lightly coated in flour to prevent excess moisture. You can use fresh or frozen raspberries. If you are using frozen, there is no need to thaw them.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these White Chocolate and Raspberry Blondies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Brown Butter - In a light colored saucepan and over medium heat, cook butter until browned.
Step 2. Combine Butter & Sugar - Pour the brown butter into a large mixing bowl, making sure to scrape in all the little brown bits. Then, immediately whisk in the brown sugar. Let sit for 10 minutes to cool before proceeding to the next step.
💡 Tip
Using a light-colored pan allows you to see the color of your butter as it browns. The milk solids can burn quickly, so being able to see the color progression is helpful.
Step 3. Add Egg & Vanilla - Once slightly cooled, add 1 whole egg, 1 egg yolk and vanilla extract and whisk until combined.
Step 5. Combine Wet & Dry Ingredients - Sift flour and salt into the wet ingredients and mix until there are very few flour streaks left. Do not overmix.
Step 6. Add Mix-Ins - Gently fold the raspberries and chopped white chocolate into the batter.
Step 7. Bake - Transfer blondie batter into a prepared 8x8 inch (20x20 cm) square baking pan. Top with additional white chocolate if you'd like. Bake in a preheated oven at 350ºF (180ºC) for 20 to 23 minutes. Do not overbake.
Step 8. Cool - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. Serve and Enjoy!
💡 Tip
For clean slices, make sure your raspberry white chocolate blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
- Brown Butter - If you do not want to brown the butter, you can use regular melted butter. Just reduce the butter to ½ cup, which is 113 grams or 8 tablespoons of butter.
- Raspberries - You can easily replace raspberries with strawberries, blueberries or blackberries!
- White Chocolate - Not a fan of white chocolate? Try using, milk chocolate, semi-sweet chocolate or dark chocolate instead!
Variations
- Brighten it up! - Add lemon zest for some brightness. If adding lemon zest, you can skip browning the butter.
- Go Nuts! - Try adding macadamia nuts.
- Dress it up! - Drizzle some additional melted chocolate (white or dark) on top.
Key Equipment
- Small Saucepan or Pot - For browning butter.
- Large Mixing Bowl
- Whisk & Rubber Spatula
- 8x8 inch (20x20 cm) Square Baking Pan
- Parchment Paper
Storage
- Room Temperature - Store in an airtight container on the counter for up to 3 days.
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge. Honestly, it amazing cold! The raspberries set up and become super jammy and the blondies are nice and dense.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Just thaw overnight in the fridge and then eat cold or allow to come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It's ready when the edges are golden brown and is middle is set and not jiggly.
Do not add too many raspberries. I know it will be tempting to add more raspberries, but adding too much can make the blondies mushy.
Bake in a metal pan. For best results, bake in a metal pan, not glass.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
Yes you can! There is no need to thaw them. I have not tested them with frozen raspberries, but please let me know how it turned out for you!
Yes! You can use strawberries, blueberries or blackberries.
I wouldn't advise it, as these blondies are not too thick. You can try baking in a round 9-inch cake pan.
Blondies are occasionally referred to as "blonde brownies". In place of cocoa powder, vanilla & brown sugar are the main flavor profile for blondies.
More Raspberry Recipes...
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📖 Recipe
White Chocolate and Raspberry Blondies
INGREDIENTS
- ½ Cup + 2 Tablespoons (142g) Unsalted Butter browned
- ¾ Cup + 2 Tablespoons (175g ) Light or Dark Brown Sugar packed
- 1 Teaspoon Vanilla Extract
- 1 Large Egg + 1 Yolk room temp
- 1 Cup + 1 Tablespoon (128g) All-Purpose Flour
- ¼ Teaspoon Fine Salt
- 3 to 4 Ounces (85 to 113g) White Chocolate Bar chopped
- Heaping ½ Cup (82g) Raspberries fresh or frozen
Instructions
- Clean Raspberries - If you're using fresh raspberries, wash and pat dry your raspberries. Set aside.
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 7 minutes. Be careful not to burn it. ½ Cup + 2 Tablespoons (142g) Unsalted Butter
- Combine Brown Butter & Brown Sugar - Once the butter is a done, quickly transfer it to a large mixing bowl, making sure to scrape in all the tiny brown bits from the bottom of the pan. Then immediately add brown sugar and whisk to combine. Allow to sit on the counter for 10 minute to cool down.¾ Cup + 2 Tablespoons (175g ) Light or Dark Brown Sugar
- Preheat Oven - Meanwhile, position a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prepare Pan - Prepare an 8x8 inch (20x20cm) square pan by buttering and lining it with parchment paper, leaving an overhang for easy removal.
- Chop White Chocolate - If using a chocolate bar, roughly chop it and set aside. You can also use ½ cup of white chocolate chips.3 to 4 Ounces (85 to 113g) White Chocolate Bar
- Combine Wet Ingredients - Once the butter/sugar mixture has cooled to a luke warm, whisk in 1 whole egg, 1 yolk and vanilla extract. 1 Large Egg + 1 Yolk, 1 Teaspoon Vanilla Extract
- Add Dry Ingredients - Sift in the flour and salt, and mix until there are very few flour streaks left. Do not overmix. The batter will be loose.1 Cup + 1 Tablespoon (128g) All-Purpose Flour, ¼ Teaspoon Fine Salt
- Add Raspberries & White Chocolate - Gently fold raspberries and white chocolate pieces into the batter. Reserve some white chocolate to add on top of the batter if you'd like.Heaping ½ Cup (82g) Raspberries
- Transfer & Bake - Spread blondie batter into your prepared pan and then sprinkle more white chocolate on top. Bake for 20 to 23 minutes. It's ready when the top is shiny, the edges are golden and the center has puffed up slightly. A toothpick inserted in the center should come out some moist crumbs. Do not overbake.
- Cool & Serve - Place blondies on a wire rack and allow to cool completely in the pan before serving. You can slice it into 9 or 16 equal pieces. Enjoy!
Notes
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