These raspberry and white chocolate blondies are blondie bars with both white chocolate and a raspberry sauce. They are rich, buttery, chewy, and are a perfect decadent dessert option. The fudgy blondies are filled with large chunks of a chopped up white chocolate bar and they are topped with a swirl of raspberry sauce made from fresh tart raspberries.
These white chocolate blondie bars are the perfect sweet treat and would make a great Valentine's Day dessert. With the rich, chewy center, pieces of white chocolate and the sweet raspberry swirl on top, these blondies are quite the indulgence and perfect for special occasions or anytime, really!
If you are looking for more sweet treats, try one of these great recipes: Snickerdoodles Without Cream of Tartar, Strawberry Cream Cheese Muffins or Chocolate Cupcakes with Strawberry Buttercream Frosting.
Why You Will Love These
- They are easy to make. There isn't any special equipment needed to make these. Mix all the ingredients together in one bowl and have a batch of blondies whipped up and out of the oven in 30 minutes. A very easy recipe!
- They are chewy. Blondies are best when they are not overcooked, allowing for a chewy, buttery center.
- The raspberry sauce. The raspberry sauce for the top of the blondies is easy to make and so delicious. The combination of raspberry sauce with the fudgy bars and chunks of white chocolate is amazing Save extra sauce for other yummy snacks.
- White chocolate chunks. You will chop a white chocolate bar into large chunks which makes each bite of your blondie so delicious! The pieces of creamy white chocolate not only taste great, but they look pretty too!
Here are notes about some of the ingredients needed to make these white chocolate raspberry blondies. All of these ingredients can be found at your grocery store or an online retailer, like Amazon.
- Raspberries: Fresh or frozen raspberries work for this.
- Melted butter: Unsalted butter is best when baking to better control salt content.
- Brown sugar: Packed brown sugar leveled off with a knife will provide you with the most accurate measurement.
- Egg Yolk
- Vanilla Extract
- Flour: All-purpose flour measured by spooning it into a measuring cup and leveling with a knife will provide the most accurate measurement.
- Baking powder
Step by Step Instructions
Here is how to make the raspberry white chocolate blondies. For the full ingredient list and instructions, see the recipe card below. You will need an 8x8-inch square cake pan, a small saucepan, a blender, and a fine mesh sieve.
Make the Raspberry Sauce
Step 1: In a small saucepan, add the raspberries, sugar and water. Heat over medium-low heat for 5 minutes, stirring occasionally.
Step 2: Transfer raspberry mixture to a blender. Puree the mixture until smooth.
Step 3: Pour mixture back into the saucepan through a fine mesh sieve. Using a whisk, stir the pureed raspberry mixture through, leaving the solids in the sieve to be discarded.
Step 4: Cook mixture over medium heat for 10 minutes or until thickened. Set aside to cool slightly.
Make the Blondies
Step 1: Heat oven to 350°F. Line an 8x8-inch cake pan with a 6-inch strip of parchment paper and a light coating of cooking spray on the bottom and sides of the pan.
Step 2: In a medium bowl, add the butter, brown sugar, egg, egg yolk, and vanilla. Stir with a whisk until fully combined.
Step 3: Add the dry ingredients (flour, baking powder and salt.) Fold butter mixture and flour mixture together using a rubber spatula just until combined and you no longer see the flour.
Step 4: Using a rubber spatula, fold in the chopped white chocolate.
Step 5: Transfer mixture to the prepared pan. Using an offset spatula, spread batter in an even layer making sure to push it to the edges and corners.
Step 6: Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
Step 7: Place pan in the oven and bake for 25-27 minutes or until the edges are just beginning to brown.
Step 8: Remove from oven and let cool completely in pan, at least 1 hour.
Step 9: Using the parchment paper, pull the blondies out of the pan and place on a cutting board. Cut into squares or your desired size.
- You can use lemon juice in place of the water in the raspberry sauce to add a bit of tartness.
- To save time, you could melt raspberry jam in a saucepan instead of making the raspberry sauce. I would use drizzle and swirl about ½ cup of melted raspberry jam on top.
- When you put hot stuff into the blender, be sure to leave the top off a crack to allow steam to escape. Simply put a kitchen towel over the crack before blending to prevent any messes.
- To get perfectly smooth cuts, allow bars to cool on the counter and then place in the refrigerator for 20 minutes before cutting.
- You do not want to overcook blondies or they will come out cakey. Be sure to take them out when the edges are beginning to brown and are beginning pull away from the pan for best results.
- For a variation, use 1 ½ teaspoons almond extract in place of the vanilla. You can even top with sliced almonds before baking!
You bet! frozen raspberries will work just as good as fresh for the raspberry sauce.
Yes. White chocolate chips would be great too! Add 1 cup of white chocolate chips in place of the chocolate bar.
Sure! The recipe can be doubled and baked in a 9x13-inch cake pan.
Storing and Freezing
Raspberry and white chocolate blondies can be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week.
Store blondies in an air tight container or zip top bag in the freezer. Thaw on the counter for about one hour before eating.
Other Dessert Recipes to Try
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Raspberry and White Chocolate Blondies
For the Raspberry Sauce:
- 2 cups raspberries
- ½ cup sugar
- 2 tablespoons water
For the Blondies:
- 8 tablespoons unsalted butter, melted
- ¾ cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup chopped white chocolate or white chocolate chips
For the Raspberry Sauce:
- In a medium saucepan, add the raspberries, sugar and water. Cook over medium-low heat for 5 minutes, stirring occasionally.2 cups raspberries, ½ cup sugar, 2 tablespoons water
- Transfer raspberry mixture to a blender leaving the top ajar to allow steam to escape. Puree raspberry mixture until smooth.
- Pour the raspberry mixture back into the saucepan through a fine mesh sieve, using a whisk to stir the sauce through the sieve. Discard the remaining solids in the fine mesh sieve.
- Return the pan to medium-low heat and continue to cook for 10 minutes or until thickened.
For the Blondies:
- Preheat oven to 350° F. Prepare an 8x8-inch baking pan by lining with parchment paper and spraying bottom and sides lightly with cooking spray.
- In a medium sized bowl, combine the butter, brown sugar, egg, egg yolk and vanilla. Stir with a whisk until fully combined.8 tablespoons unsalted butter, melted, ¾ cup brown sugar, packed, 1 egg, 1 egg yolk, 2 teaspoons vanilla
- Add the flour, salt and baking powder. Using a rubber spatula, fold flour mixture into butter mixture just until combined.1 cup flour, 1 teaspoon salt, ½ teaspoon baking powder
- Fold in chopped white chocolate.1 cup chopped white chocolate or white chocolate chips
- Pour batter into a prepared baking pan. Using an offset spatula, spread batter to the edges in an even layer.
- Drop the raspberry sauce in tablespoonfuls all over the top of the batter. Using a knife, drag it through the batter and raspberry sauce to create swirls in the top, making sure to go all the way to the edges.
- Bake in 350°F oven for 25-27 minutes or until the edges just begin to brown. Remove from oven and let cool completely before removing from pan and cutting into squares.
Really yummy, and Buick to make. That is my favorite kind of recipe!
I may be missing something but it doesn’t say what to do with the raspberry sauce once it’s done?
Whoops! Thanks for catching that. I just updated it! It says it in the step by step instructions in the post but it wasn't in the recipe card. Thank you so much!!