White Chocolate and Raspberry Blondies

White Chocolate and Raspberry Blondies combine white chocolate chips, brown sugar, raspberries, and raspberry compote in soft, chewy dessert bars. They work well for dessert bars, fruit dessert recipes, and holiday baking. The tart raspberry swirls balance the sweet blondie batter while the edges bake lightly golden.

If you like this recipe, you may also love our Dark Chocolate Brownies Recipe or our Lemon Ricotta Cake with Fresh Raspberries.

Why We Love This Recipe

• Perfect Balance of Sweet and Tart: The white chocolate and raspberries complement each other perfectly.
• Easy to Make: Simple ingredients and straightforward steps make this recipe easy to follow.
• Family-Friendly: Kids and adults will love these blondies!
• Great for Entertaining: A perfect treat for family gatherings and celebrations, especially on Valentine's Day and Independence Day.

White Chocolate and Raspberry Blondies Ingredients

For these blondies, fresh ingredients and good-quality chocolate make all the difference.

• Homemade Raspberry Compote: Adds bright, fruity flavor and a pop of color. Simmer until thickened to avoid overly runny blondies.
• White Chocolate Chips: Brings creamy sweetness and soft, melty pockets throughout the blondie. Stick with high-quality chips for the best flavor.
• Brown Sugar: Creates a rich, chewy texture with a hint of caramel flavor. We use light brown sugar for balance, but you can use a dark brown sugar for a deeper taste.
• Melted Butter: Gives it the moist, tender crumb. Be sure to cool it slightly before mixing with the eggs to avoid scrambling.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Butter: You can use margarine or oil instead of butter for a different flavor. Adjust quantities accordingly.
• Raspberries: Substitute with blueberries for variation. If you love blueberries, you'll also want to try these Blueberry Turnovers for a flaky, fruit-filled treat!
• White Chocolate Chips: You can use dark or milk chocolate chips if you prefer a richer chocolate flavor.
• Holiday Twist: Add a handful of fresh blueberries to the batter along with the raspberries to create a red, white, and blue theme perfect for Independence Day.
• Diet-Friendly: Use gluten-free flour to make these blondies suitable for those with gluten sensitivities.

How to Make White Chocolate and Raspberry Blondies

These white chocolate blondies with raspberries come together easy! Here are the step-by-step instructions to make this special treat.

STEP 1: Make the Raspberry Compote

In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens-about 10-15 minutes. Let it cool while you prepare the batter.

STEP 2: Prepare the Blondie Batter

Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

In a large bowl, whisk together the cooled melted butter and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.

STEP 3: Mix Wet and Dry Ingredients

In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the white chocolate chips and 2 fresh torn raspberries (optional).

STEP 4: Swirl the Compote and Bake

Pour the batter into the prepared pan, spreading it evenly. Drop spoonfuls of raspberry compote over the batter and use a skewer to swirl it through for a marbled effect. Sprinkle the remaining raspberries on top, pressing them gently into the top of the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before cutting into squares.

Storage

Room Temperature: Store raspberry blondies in an airtight container for up to 3 days or keep in the refrigerator for up to 5 days.
Freezer: Wrap individual blondies in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Reheating: Microwave for 10-15 seconds for that freshly baked taste.

Recipe FAQs

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📖 Recipe

White Chocolate and Raspberry Blondies

Jami Powell

White Chocolate and Raspberry Blondies combine white chocolate chips, brown sugar, raspberries, and raspberry compote in soft, chewy dessert bars. They work well for dessert bars, fruit dessert recipes, and holiday baking. The tart raspberry swirls balance the sweet blondie batter while the edges bake lightly golden.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

1x2x3x

Course Dessert

Cuisine American

Servings 12

Calories 459 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  9x13-inch baking pan
• ▢
  Parchment paper
• ▢
  Spatula
• ▢
  Skewer (for swirling compote)

Ingredients

  

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1 ½ cups light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 cup unsalted butter melted and cooled
• ▢ 1 teaspoon baking powder
• ▢ 2 teaspoons vanilla extract
• ▢ ¾ cup white chocolate chips
• ▢ ¼ cup fresh or thawed drained raspberries (pat dry or toss into 1-2 teaspoons of flour)
• ▢ ¼ cup homemade raspberry compote recipe below
• ▢ ¼ teaspoon salt

Homemade Raspberry Compote Ingredients:

• ▢ 2 cups fresh or frozen raspberries
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon lemon juice

Instructions

 

Raspberry Compote

• In a small saucepan, combine the raspberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes.
• Remove from heat and let it cool before using.

White Chocolate Blondies

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted cooled butter and light brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
• In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the white chocolate chips and 2 gently torn raspberries into the batter.
• Pour the batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of the homemade raspberry compote over the batter and use a skewer to swirl it through the batter. Sprinkle the remaining fresh raspberries on top, gently pressing them partially into the batter.
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before cutting into squares.

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Notes

Cooking Notes

Mixing the batter just until combined helps keep the blondies soft and chewy. Swirling the raspberry compote lightly prevents overmixing while keeping visible ribbons throughout the bars.

Tips for Best Results:

• Cool the butter slightly before mixing the batter.
• Pat the raspberries dry before folding them in.
• Do not overmix after adding the flour.
• Let the blondies cool completely before slicing.

How to Know It’s Ready:

The edges should look lightly golden, and a toothpick inserted near the center should come out mostly clean.

Nutrition

Calories: 459kcalCarbohydrates: 64gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 168mgPotassium: 168mgFiber: 3gSugar: 43gVitamin A: 528IUVitamin C: 9mgCalcium: 92mgIron: 2mg

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