These easy White Chocolate and Raspberry Blondies are the ultimate treat—perfectly chewy with pockets of creamy white chocolate and swirls of homemade raspberry compote. This recipe is great on its own, but if you prefer a chocolatey treat, try our Dark Chocolate Brownies.
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Blondies are a fun variation on the classic brownie. Instead of cocoa, these blondies feature a rich, buttery base paired with sweet white chocolate chips and the tartness of raspberries. The homemade raspberry compote sets these blondies apart, giving them a bold, fruity flavor in every bite.
We love drizzling the leftover compote over pancakes, yogurt, or our favorite Instant Pot Steel Cut Oats for a hearty and delicious breakfast!
If you like this Valentine's Day 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.
Jump to:
- Why We Love This Recipe
- White Chocolate and Raspberry Blondies Ingredients
- Substitutions & Variations
- How Can I Customize this Recipe?
- How to Make White Chocolate and Raspberry Blondies
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Dessert Recipes You'll Love ♥️
- Related Dessert Recipes
- 📖 Recipe
- 💬 Share Your Thoughts
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.
How Can I Customize this Recipe?
- 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more!
✔️ DO: Fully cool the butter before mixing. Hot butter can emulsify the sugar differently and throw off the texture.
✔️ DO: Let the blondies cool completely before slicing for clean, even cuts.
✔️ DO: Use a 9x13 baking pan so blondies will cook through in the center.
✔️ DO: Coat the fresh raspberries with 1–2 teaspoons of flour to absorb excess moisture being released during baking.
❌ DON'T: Overmix the batter or it will affect the texture. Stir just until combined.
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
They may be underbaked or have too much moisture from the raspberries or compote. Pat fresh raspberries dry and coat them with flour before adding. Let the blondies cool completely—they’ll firm up as they set. You can also leave them in the oven (with the heat off) for 10–15 minutes to finish baking gently.
Store in an airtight container at room temp for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for 3 months. Microwave for 10–15 seconds to restore the fresh-baked texture.
Yes! Use frozen raspberries straight from the freezer—don’t thaw them, as it adds extra moisture. Toss them in a little flour before adding to the batter to keep your blondies from getting soggy.
More Dessert Recipes You'll Love ♥️
- Best Ever Lemon Loaf Recipe
- Old Fashioned Peanut Butter Cookies with Brown Butter
- Delicious Lemon Ricotta Cake with Fresh Raspberries
- Best Dark Chocolate Brownies Recipe
Related Dessert Recipes
Did You Like This Easy Blondie Recipe?
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📖 Recipe
White Chocolate and Raspberry Blondies
Equipment
- Mixing bowls
- Whisk
- 9x13-inch baking pan
- Parchment paper
- Spatula
- Skewer (for swirling compote)
Ingredients
- 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
- Butter: You can use margarine or oil instead of butter for a different flavor. Adjust quantities accordingly.
- Raspberries: Substitute with blueberries for variation.
- White Chocolate Chips: You can use dark or milk chocolate chips if you prefer a richer chocolate flavor.
Jami Powell says
These blondies are perfect for bringing to 4th of July cookouts or Valentine's day parties. We get rave reviews every time we share them!