White Chocolate and Raspberry Blondies

Name: White Chocolate and Raspberry Blondies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; 3/4 cup white chocolate chips; 1/4 cup fresh or thawed drained raspberries ((pat dry or toss into 1-2 teaspoons of flour)); 1/4 cup homemade raspberry compote (recipe below); 1/4 teaspoon salt; 2 cups fresh or frozen raspberries; 1/4 cup granulated sugar; 1 tablespoon lemon juice

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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.

A hero image of raspberry blondie squares on parchment paper with white chocolate chips scattered around.

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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.

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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 ♥️
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White Chocolate and Raspberry Blondies Ingredients

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

This is a labeled photo of all of the ingredients to make the white chocolate raspberry blondies.

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.

Process shot #1 is raspberry compote in a sauce pan with a thick consistency.

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.

Process shot #2 is a photo of the wet ingredients being whisked in a bowl.

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.

Process shot #3 is the wet and dry ingredients coming together with the chocolate and raspberries folded in.

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).

Process shot #4 shows the batter in baking dish with spoonfuls of compote swirled.

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

Why are my white chocolate raspberry blondies gooey in the middle?

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.

How do I store blondies to keep them soft?

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.

Can I use frozen raspberries in my white chocolate blondies?

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.